Spinach Mixed Vermicelli

Name: Spinach Mixed Vermicelli
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 strains spinach; 1 small handful Rice noodles; 3 cloves garlic; Some salt; 2 tablespoons Soy sauce; 2 drops sesame oil; 2 drops Rapeseed oil; Some Chaotian Pepper; Some Dried chili; Some Minced pepper; 5 drops White vinegar

by Kitchen Secrets of Wu Xiaochu

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

This is by no means a dark dish. Many places have this dish. They mix bean sprouts, shredded carrots, spinach, and vermicelli together. It is nutritious and appetizing. It can be done in five minutes. Adding two drops of vegetable oil when blanching spinach can keep the vegetables fresh green and not discoloring. This is a secret. I don't tell most people!

Spinach Mixed Vermicelli

1. It is wrong to cut both ends of the fans and put them directly in as in my picture. Don't imitate them. Put it in the cold water pot and boil it, continue to cook for about 2 minutes, remove the vermicelli as soon as it is cooked

2. The picked up fans are immediately put into cold water. The water cannot be hot. Therefore, the water is usually changed several times to let the fans cool down. This can prevent the fans from becoming a group and the roots are distinct.

3. Wash the spinach, cut it in two, cut the stem and the leaves. Put 2 drops of vegetable oil into the cold water pot, add the spinach stems when the water is boiled, quickly blanch them and pick them up, put them in cold water, and cool them like vermicelli.

4. The spinach leaves are quickly blanched like the stems, and immediately let cool water to cool them down.

5. Put the vermicelli and spinach into a large container, add sesame oil, minced garlic, chicken essence, salt, pepper powder, dried chili powder, Chaotian pepper segments, a few drops of white vinegar, and a little light soy sauce. Mix well and let stand for 10 minutes. Stir it once and start eating!