文人做的菜,少用明油,比较清淡。拌菠菜:拌菠菜是北京大酒缸最便宜的酒菜。菠菜焯熟,切为寸段,加一勺芝麻酱、蒜汁,或芥末。我做的拌菠菜稍为细致,菠菜洗净、去根,在开水锅中焯至八成熟(不可盖锅煮烂),捞出,过凉水,加一点盐,剁成菜泥,挤去菜汁,以手在盘中抟成宝塔状。先碎切香干(北方无香干,可以熏干代),如米粒大, Scholars make dishes, less clear oil, more light. Mix spinach: mix spinach is the cheapest Beijing wine jars. Spinach boiled cooked, cut into inch segments, add a spoonful of sesame, garlic, or mustard. I made a little more careful with spinach, spinach washed, to the root, boiled in a boiling water pot to eight mature (can not cover the pot boiled), remove, over cold water, add a little salt, chopped into puree, squeeze to juice , Hand into the pagoda in the plate. First broken cut incense dry (northern non-fragrant dry, you can smoked on behalf of), such as rice,