Sesame Spinach Tart

Overview

In the United States, they like to sell bags of spinach leaves. They are wrapped in bags, but it doesn't appear to be spinach. Later, I found out that they are pineapple leaves. The leaves are very tender and don't need to be cooked for too long, so I blanch them briefly and serve them cold.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• dinner
• balsamic vinegar
• cooked sesame seeds
• sesame oil
• sichuan pepper oil
• vegetable oil
• wolfberry seeds
• fine sugar
• fish sauce
• salt
• spinach leaves

Ingredients

Steps

1. 1 Saute the sesame seeds until fragrant;

   

2. 2 Bring half a pot of water to a boil, add 2 teaspoons of salt and 1 tablespoon of vegetable oil, add spinach and blanch until just raw;

   

3. 3 Pick up the water, put it in a sieve, and blanch the wolfberry until soft;

   

4. 4 In a bowl, add 1.5 tbsp light soy sauce, 1/2 tsp fine sugar, 1 tbsp balsamic vinegar, 1 tsp fish sauce, 1 tbsp pepper oil, 1 tsp sesame oil and 1 tbsp cooked sesame seeds, stir a few times;

   

5. 5 Put the blanched vegetables into the seasoning bowl and mix well;

   

6. 6 To make it look better, put part of the spinach in a straight vegetable cup and press it;

   

7. 7 Then invert it onto a plate and garnish with wolfberry seeds.