![\"Epinards](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2020\/07\/epinard-chinois.jpg\")
<\/a>Pour pr\u00e9parer les \u00e9pinards chinois tout plein de terre, il faut couper le bout avec la racine, bien s\u00e9parer les feuilles, puis d\u00e9coup\u00e9 en tron\u00e7ons de 5 cm. Je les mets ensuite \u00e0 tremper dans un grand bain pour dissoudre la terre. Enfin, je finis de les rincer dans un second bain. J’aime les l\u00e9gumes croquants, mais pas sableux.<\/p>\n
Pour la cuisson, il suffit de les faire \u00ab\u00a0fondre\u00a0\u00bb dans une po\u00eale : les \u00e9pinards perdent beaucoup d’eau. Il faut donc laisser sur grand feu pour qu’un maximum d’eau s’\u00e9vapore. Je n’arrive jamais a tout faire partir, je finis par servir \u00e0 l’\u00e9cumoire. Par contre, il faut aller assez vite car les \u00e9pinards finissent par cuire dans leur jus. Ils finissent alors bouillis, or les branches sont bien meilleures croquantes.<\/p>\n
Pour 2 personnes et 2 minutes de cuisson :<\/p>\n
- \n
- 200 g d’\u00e9pinards chinois<\/li>\n
- 200 g de germes de soja<\/li>\n
- de l’huile de s\u00e9same<\/li>\n
- 1 grosse gousse d’ail.<\/li>\n
- du sel<\/li>\n<\/ul>\n
Faire chauffer une grande po\u00eale, tr\u00e8s large. Y jeter les \u00e9pinards pr\u00e9alablement lav\u00e9s et coup\u00e9s, saler et presser la gousse d’ail par dessus. D\u00e8s que les \u00e9pinards commencent \u00e0 perdre du volume, les rabattre sur les bords.<\/p>\n
Ajouter au centre de la po\u00eale les germes de soja. Arroser d’un petit trait d’huile de s\u00e9same. Faire revenir le tout 30 secondes.<\/p>\n
Au bout de ce temps, les \u00e9pinards sont croquants et les soja l\u00e9g\u00e8rement translucides.<\/p>\n
D\u00e9barrasser de suite.<\/p>\n
Ici, les l\u00e9gumes saut\u00e9s sont servis avec du tofu marin\u00e9s au 5 parfums, puis frits.<\/p>\n
![\"Epinards](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2020\/07\/epinard-chinois_tofu.jpg\")
<\/a>Epinards chinois et germes de soja saut\u00e9s<\/figcaption><\/figure>\n Chinese spinach and soja bean sprout saut\u00e9ed<\/em><\/h3>\n
Chinese spinach (or Vietnamese depending on the grocery store) is a rustic variety of vegetable plant. It is therefore more full-bodied than spinach of European origin. In addition, in France, we tend to consume very young spinach leaves: thin, tender, sweet and easy to use.<\/em><\/p>\n
Chinese spinach has rather pointed leaves. They are sold in whole bouquet, with the root and all the dirt. They taste stronger, more astringent, of a very dark green, but tender because picked young.<\/em><\/p>\n
In general, the more rustic the plant, the more you prefer to taste it young. Thus, the stem remains crisp and its taste is less pronounced. I always choose bouquets of spinach made up of small leaves.<\/em><\/p>\n
To prepare Chinese spinach full of soil, cut the tip with the root, separate the leaves well, then cut into 5 cm sections. I then put them to soak in a large bath to dissolve the soil. Finally, I finish rinsing them in a second bath. I like crunchy vegetables, but not sandy.<\/em><\/p>\n
For cooking, just make them \u00ab\u00a0melt\u00a0\u00bb in a pan: spinach loses a lot of water. It is therefore necessary to leave on a high fire so that a maximum of water evaporates. I never manage to make everything go away, I end up serving with a slotted spoon. On the other hand, you have to go fast enough because the spinach ends up cooking in their juice. They end up boiled, but the branches are much better crunchy.<\/em><\/p>\n
For 2 people and only 2 minutes of cooking<\/em><\/p>\n
- \n
- 200 g of Chinese spinach<\/em><\/li>\n
- 200 g of soja bean sprouts<\/em><\/li>\n
- sesame oil<\/em><\/li>\n
- 1 large garlic clove<\/em><\/li>\n
- salt to make the spinach melt faster<\/em><\/li>\n<\/ul>\n
Heat a very large pan. Throw in the previously washed and cut spinach, salt and squeeze the garlic clove over it. As soon as the spinach begins to lose volume, fold them over the edges.<\/em><\/p>\n
Add the bean sprouts to the center of the pan. Drizzle with sesame oil. Brown everything for 30 seconds.<\/em><\/p>\n
After this time, the spinach is crunchy and the soybeans are slightly translucent.<\/em><\/p>\n
Get rid of immediately.<\/em><\/p>\n
Here, the saut\u00e9ed vegetables are served with tofu marinated in 5 flavors, then fried.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
L’\u00e9pinard chinois (ou vietnamien selon l’\u00e9picerie) est une vari\u00e9t\u00e9 rustique de plante potag\u00e8re. Il est donc plus cors\u00e9 que l’\u00e9pinard d’origine europ\u00e9enne. De plus, en France, on a tendance \u00e0 consommer de tr\u00e8s jeunes pousses d’\u00e9pinard : de fines feuilles, tendres, sucr\u00e9es et passe-partout. Les \u00e9pinards chinois ont des feuilles plut\u00f4t pointues. Ils sont vendus… Poursuivre la lecture Epinards chinois saut\u00e9s aux germes de soja<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":1130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,4,9],"tags":[35,141],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/993"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=993"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/993\/revisions"}],"predecessor-version":[{"id":1314,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/993\/revisions\/1314"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/1130"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 200 g of soja bean sprouts<\/em><\/li>\n
- 200 g of Chinese spinach<\/em><\/li>\n