1. Heat an appropriate amount of oil in a pot, stir fry the ginger, garlic, and sesame pepper until fragrant.
2. A spoonful of spicy sauce, fry the red oil.
3. A large bowl of boiling water, appropriate amount of salt, super hemp pepper sauce to taste.
4. For spinach blanched in boiling water, add bell pepper to a boil.
5. The butterfly pea flower noodles are in a moderate amount, but I don’t know why, but I can’t get the true colors.
6. Bring an appropriate amount of water to a boil in a pot, and boil the noodles twice.
7. Scoop it into the bowl.
8. Serve with spinach and spicy stew.
9. Finished product.
10. Finished product.
11. Finished product.
Tips:1. The actual butterfly pea flower noodles are slightly darker than the picture, azure blue, for some reason, almost colorless in one shot. It was not until the soup was filled with gravy that it was slightly photographed.
2. PS: The water used to make butterfly pea flower noodles is the second immersion water after 15 grams of butterfly pea flowers are soaked in 120 grams of water, and the color is more beautiful than the first soak. Because the color of the first bubble is close to blue.
3. In order to show the true color of the butterfly peas noodles, I turned off the beauty of the phone. Even so, it is still very difficult to photograph the actual color. 😓I have tried my best.