Name: Cold Seasonal Vegetables
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g spinach; 30g onion; 20g Rice noodles; 1 piece egg; 1/2 root carrot; 30g Luncheon meat; a little salt; a little Sugar; Some Korean Hot Sauce; 1 tsp sesame oil

Cold Seasonal Vegetables

by C mom's choice

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Cold dishes should be the darling of many families in summer, quick and convenient, and the dishes are refreshing to cool off the heat. Yesterday, in order to brew the heavy rain at night in Yangzhou, it was sultry and hot like midsummer. I turned over the vegetables at home and made a mixed seasonal vegetables to wake up the appetite of the little pot friends and let the baby fall in love with eating!

Cold Seasonal Vegetables

1. The fans are ready for use in advance. Beat the eggs, spread the egg skins in a pan, set aside

2. Shred all egg skins, carrots, onions, spinach, and luncheon meat

3. Blanch the vermicelli, carrots, and onions and let cool

4. Blanch the spinach for 10 seconds to remove and let cool

5. Mix all the ingredients well, add Korean chili paste, a little salt and sugar, 1 teaspoon of sesame oil and mix well.

Tips:
1. When making egg crusts, be sure to have a low heat, use a non-stick pan, and do not put oil in the pan. If you have an electric baking pan at home, you can also use an electric baking pan to make egg crusts;
2. Spinach must be blanched for oxalic acid, but the blanching time should not be too long. Vegetables should be blanched