Spinach Vermicelli
by Little durian mother
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the spinach and soak the vermicelli in warm water for a while to soften it.
2. Wash the purple cabbage.
3. Boil water in the pot, let the water boil the vermicelli, about 3-4 minutes, the vermicelli will be cooked, remove it.
4. The removed vermicelli will continue to be soaked in water, otherwise it will stick to a lump.
5. During the watering process of the vermicelli, prepare the chopped green onion and garlic froth.
6. After the vermicelli is fished out, pass the spinach and kale over water. After blanching it, let it cool in water.
7. Put blanched spinach, kale, and vermicelli together.
8. Add salt chicken thirteen spices, soy sauce, oil consumption, vinegar, a little more vinegar, sugar, chili oil, sesame seeds, chopped green onion, and minced garlic to the bowl. Stir well.
9. Boil the oil in the pot and add the oil to the seasoning bowl.
10. Pour the juice into the spinach basin and stir evenly.
11. Stir it and put it on the plate.
12. Fans can cut it with scissors in advance, mine didn't cut it, it was too long to eat.
Tips:Once the cold vegetable sauce is mixed, there is nothing you can't use to make! 🤩🤩
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