Losing your appetite in the heat? Don't panic! I'll teach you how to easily make a delicious spinach dish with fermented bean curd sauce using Guanghe fermented bean curd. It's so simple, save this recipe now! The key to this dish is the fermented bean curd sauce. I used Guanghe fermented bean curd, a product with a century-old tradition of craftsmanship. It has a rich and mellow aroma and a silky smooth texture. Take a piece of fermented bean curd and gently crush it. Add sesame oil, sugar, MSG, chili oil, and other seasonings, then pour in some water to mix. A bowl of my secret fermented bean curd sauce is ready—salty, fragrant, and slightly spicy, appetizing and refreshing. Pour the carefully prepared sauce over the spinach, take a bite, and enjoy the crisp and refreshing spinach as a base, combined with the slightly spicy and savory flavor of the fermented bean curd sauce. It's definitely the "refreshing secret" for your summer table! Besides using the sauce for spinach, you can also use it to mix with noodles, dip steamed buns, braise chicken wings, or stew meat.
Materials
Spinach with fermented bean curd sauce: an appetizing, refreshing, crisp, and flavorful dish. (Recipe steps)
Prepare ingredients
Remove the roots from the spinach and blanch it in water.
After blanching, put the food in ice water, then remove it and squeeze out the excess water.
Press the spinach into a square, place a layer of roasted peanuts on top, and stack two layers on top of each other.
Add 10g sesame oil, 25g sugar, 5g MSG, 30g chili oil, and 20g water to the fermented bean curd sauce and stir well.
I used Guanghe fermented bean curd, which has a silky smooth texture and an enticing sheen. It is the result of 40 days of double fermentation, and every bite is full of the mellow aroma that time has nurtured. It is safe for the elderly and children in the family to eat!
Pour the prepared fermented bean curd dressing over the spinach and mix well.
The moment you put a chopstick in your mouth, the crisp, refreshing spinach forms a base, followed by the savory aroma of fermented bean curd sauce and the subtle fragrance of sesame oil, instantly bursting forth.
I highly recommend you try this: spinach with fermented bean curd sauce made with Guanghe fermented bean curd. It turns ordinary spinach into a "treasure cold dish"!
Spinach in fermented bean curd sauce: a refreshing, crisp, and flavorful dish.
1. Don't blanch spinach for too long, otherwise it will become mushy and lose its texture. 30 seconds to 1 minute is just right. Remember to add oil and salt when blanching spinach; this will double its color and flavor. 2. The prepared fermented bean curd sauce can also be used to mix noodles, dip steamed buns, braise chicken wings, or stew meat.
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