Ingredients
200 g spinach, 25 g each of egg yolks, shiitake mushrooms, and ham, 150 g clear broth.
Seasonings
50 g (about 1/4 cup) peanut oil, 50 g (about 6 tablespoons) cornstarch, 5 g (about 1 teaspoon) salt, 15 g (about 3 tablespoons) scallion, 10 g (about 2 teaspoons) ginger.
Instructions
1. Trim the roots from the spinach, remove any tough stems and tips, then cut into 6 cm (about 2.5-inch) lengths. Briefly blanch in boiling water, then quickly drain.
2. Beat the egg yolks in a soup plate, then add wet starch and salt, stirring until smooth to form an egg yolk batter; neatly arrange the spinach in the dish, coating it evenly with the batter; finely shred the scallion, ginger, shiitake mushrooms, and ham.
3. Heat peanut oil to 140°C (about 280°F), add shredded scallion and ginger and briefly fry, then carefully slide in the batter-coated spinach in a neat layer, pan-fry over low heat until golden brown, then flip to brown the other side, add clear broth and salt, cover and cook for 1 minute until the liquid is almost absorbed, then transfer to a plate and sprinkle with shredded ham and shiitake mushrooms. This dish is golden in color, with a savory aroma and a crispy-tender texture.