Parboiled Chrysanthemum Greens and Spinach
Parboiled Chrysanthemum Greens and Spinach

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, parboiled chrysanthemum greens and spinach. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Parboiled Chrysanthemum Greens and Spinach is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Parboiled Chrysanthemum Greens and Spinach is something that I’ve loved my whole life. They’re nice and they look wonderful.

In this video, we bring you a Spinach side dish with Chrysanthemum Greens. Another Great and Tasty side dish to have with your Korean meals! The trick to preparing chrysanthemum greens is to not overcook them.

To get started with this particular recipe, we must prepare a few ingredients. You can have parboiled chrysanthemum greens and spinach using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Parboiled Chrysanthemum Greens and Spinach:
  1. Get 1 bunch Chrysanthemum greens
  2. Take 1 bunch Spinach
  3. Take 1 Aburaage
  4. Take 30 grams Shirasu (boiled and dried baby sardines)
  5. Get 300 ml Japanese dashi stock
  6. Prepare 2 tbsp Sake
  7. Take 2 tbsp Soy sauce
  8. Prepare 2 tbsp Mirin
  9. Get 1/2 tbsp Sugar
  10. Take 2 tbsp Ground sesame seeds (white)

A green leaf - green stem version of this attractive climbing leafy green. Toxicity: Toxic to Dogs, Toxic to Cats, Toxic to Horses. Toxic Principles: Sesquiterpene, lactones, pyrethrins and other potential irritants. Clinical Signs: Vomiting, diarrhea, hypersalivation, incoordination, dermatitis.

Instructions to make Parboiled Chrysanthemum Greens and Spinach:
  1. Separate the leaves from the stalks of the chrysanthemum greens, cut the leaves into bite sizes, and then diagonally slice the stalks and soak in water.
  2. Drain water, parboil the stalks in boiling water, then add the leaves and quickly parboil, chill in cold water, then drain excess water.
  3. Soak the spinach in cold water to make it crisp, drain and parboil in boiled water, chill in cold water, drain and cut into 3 cm lengths.
  4. Pour boiling water over the aburaage to remove excess oil, cut it in half, then thinly slice it into strips.
  5. Add sake and mirin to pot, bring to a boil, then add the dashi, soy sauce, and sugar, then bring to a boil again, then remove from heat and cool.
  6. Add the chrysanthemum greens, spinach, aburaage, shirasu, and ground sesame seeds to the sauce from Step 5, mix well, chill in refrigerator for about 30 minutes, then serve!
  7. Enjoy.

The top countries of suppliers are China. Chrysanthemum prefers full sun and will do best with moist, rich, well-drained soil. Do not allow soil to dry out. Spinach also called Spinacia oleracea is a leafy green vegetable which is cultivated for its edible leaves and added to various recipes. Spinach possess an adequate amount of vitamins and minerals such as calcium, vitamin A, phosphorus, potassium and iron.

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