1. Wash the spinach, blanch it with boiling water, remove the dried water and set aside.
2. Blanch the carrots in boiling water, remove and drain the water for later use.
3. Soak the vermicelli in warm water for a while, then add it to the hot water to scald and remove it. Put it in cold boiled water and drain the water for later use. (So as not to stick together.)
4. Put the garlic in a container, add some salt and mash it into garlic paste.
5. Add appropriate amount of light soy sauce, balsamic vinegar, sesame oil, and chicken essence to the garlic paste and mix well to make a juice.
6. Put the boiled spinach vermicelli and carrots on a plate, pour in the garlic juice and mix well.
7. The cold spinach vermicelli is ready.
Tips:1. According to the amount of spinach vermicelli, add the prepared garlic juice, I only use half of it to taste enough. Just use two garlic cloves.
2. The vermicelli must be rinsed with cold boiled water, or it will stick together. After the cold water is over, you can cut the vermicelli, not too long, it is convenient to eat.
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