Spinach Mixed Vermicelli

Name: Spinach Mixed Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g spinach; 1 bundle Rice noodles; a little dried shrimps; 1 tablespoon Soy sauce; 2 tablespoons Vinegar; 4 tablespoons Cool white open; 1 package Matsutake Fresh; 1 tablespoon Sugar; a little Walnut oil

by Pomegranate tree 2008

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Spring is the time when children grow up. Appropriate iron supplementation helps to grow up. Spinach is very good.
Today I will introduce you to a delicious and simple cold dish. Spinach is used. Spinach must be blanched before eating, otherwise the oxalic acid in spinach is harmful to the human body.
The flavor of the spinach mixed with vermicelli is slightly sweet in the acid, very appetizing and refreshing. "

Ingredients

300g Spinach
1 bundle Rice Noodles
a little Dried Shrimps
1 tablespoon Soy Sauce
2 tablespoons Vinegar
4 tablespoons Cool White Open
1 package Matsutake Fresh
1 tablespoon Sugar
a little Walnut Oil

Spinach Mixed Vermicelli

1. The fans are soaked in boiling water for 5 minutes, and then soaked in cold boiled water for 15 minutes. The softness and hardness of the fans is just right. Of course, the specific time depends on the quality of the fans you choose.

2. Wash the spinach, put an appropriate amount of water in the pot, add a little salt, the water is boiled, put the spinach in the blanching water, so that you can remove the oxalic acid in the spinach that is harmful to the human body.

3. The blanched spinach is then poured into cold water to completely cool it down, so that the spinach has the best taste.

4. Grasp the moisture of the dried spinach, but do not use too much force to avoid breaking the spinach, and then cut a few times with a knife, so that the size of the spinach is just right, otherwise it is too long to chew.

5. Rinse the sea rice with clean water and soak it for a few minutes. Do not soak for a long time, otherwise the taste and texture of the sea rice will be affected.

6. Next, adjust the sauce, light soy sauce, vinegar, sugar, matsutake, fresh and cold boiled and stir well.

7. Cut the vermicelli with scissors, otherwise it is too long, add spinach and dried sea rice, then pour in the sauce and mix well.

8. Pour some walnut oil at the end, and this cold dish is ready to serve.

Tips:
1. The soaking time of the vermicelli depends on the quality of the selected vermicelli. Of course, it can be boiled.
2. Add a little salt to the spinach blanching water to make the spinach greener and more beautiful. The blanching water removes the oxalic acid in the spinach, and then cool water can make the spinach taste better.