Colorful Spinach Salad

Name: Colorful Spinach Salad
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A few spinach; 1 piece egg; 1 piece carrot; A handful Rice noodles; a little Shredded ginger and garlic; Some Sauce

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The spinach in the field is growing vigorously, make a few more meals while it's fresh and tender, and eat it in a different way. I ate stewed spinach yesterday, but I ate cold salad today. If the weather is warmer, another steamed bun roll with spinach and vermicelli, you will really have to eat it until you have hiccups.

Ingredients

A few Spinach
1 piece Egg

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1 piece Carrot
A handful Rice Noodles
a little Shredded Ginger And Garlic
Some Sauce

Colorful Spinach Salad

1. Wash spinach

2. Blanching

3. Fish out and cut into sections

4. Wash the fans

5. Scalding and drying in water for later use

6. Carrots peeled and shredded

7. Beat the eggs and spread them into egg pancakes

8. Shredded

9. Put olive oil in the wok, put a few peppers on it, and stir up the fragrance

10. Put the carrots and stir it out

11. For seasoning sauce (sweet soy sauce cold vinegar salt sugar), mix well and melt the sugar

12. Put all the pre-processed ingredients in a large bowl and put garlic on top

13. Put olive oil in the wok and add shredded ginger to stir fragrantly

14. Then pour in the adjusted sauce

15. Bring to a boil and pour over the ingredients

16. Season with mustard oil and mix well.

Tips:

Xiaoyingzi's heartfelt words: The very refreshing cold spinach is very suitable for eating in the dry climate when the spring warms up. It is very refreshing and delicious.
Spinach is very tender, so it will be ready when it is lightly blanched, and it will affect the taste.