[beijing] Spinach Fans

Name: [beijing] Spinach Fans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful spinach; 2 small handfuls Mung bean vermicelli; Some oil; a little chopped green onion; Some Soy sauce; Some salt; Some Shimizu

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Spinach is extremely nutritious. Because of its rich vitamin content, it is known as the "vitamin treasure house". It is more suitable for people with diabetes, high blood pressure, and constipation. Spinach stems and leaves are soft and tender, rich in vitamin C carotene, protein, iron, calcium, phosphorus and other minerals.
The content of oxalic acid in spinach is relatively high, it will affect the absorption of calcium, so you can blanch it in advance. Fans are best to choose mung bean fans, the roots are clear and refreshing, not sticky or lumpy. The mung bean vermicelli looks crystal clear, suitable for cold dressing, soup, or frying. The finished product is also chewy.
Vermicelli noodles are also the most popular dish on the New Year's dinner table, because they are soft, slender, and very tasty. Whether it is cold or hot, everyone likes to eat. "

Ingredients

A handful Spinach
2 small handfuls Mung Bean Vermicelli
Some Oil
a little Chopped Green Onion
Some Soy Sauce
Some Salt
Some Shimizu

[beijing] Spinach Fans

1. Soak the mung bean vermicelli in cold water in advance. After soaking, cut it into 10 cm sections with scissors. The soaking time is about 20 minutes.

2. Wash spinach

3. Cut into inch segments

4. Boil it in a pot of boiling water. If you fry it for a while, it can't be cold water. On the contrary, if it is too cold water, it can keep the color green

5. Pour some oil in the wok, add the chopped green onion and stir fry for a fragrance

6. Pour in soy sauce and light soy sauce to make it fragrant, then pour in some hot water

7. Put the vermicelli into the pot, heat it evenly, suck the soup, and mature

8. Pour the blanched spinach into the pot, add a little salt, so that the spinach can also taste

9. Stir fry a few times out of the pot

10. Even though it’s a vegetarian dish, it’s delicious

11. Especially fans, it tastes great

Tips:
The spinach is blanched in advance and put into the pot to keep the color green and the taste is crisp and not rotten; after the green onion is fried, pour in soy sauce and light soy sauce to create a special fragrance. The soy sauce is toned, the light soy sauce is seasoned; then add the soaked vermicelli, it can quickly absorb the soup, and it will be delicious and soft; if you fry the spinach first and then pour the soy sauce, the spinach will be fried and become soft, and the other is The color is not pretty anymore.