Spinach Vermicelli

Name: Spinach Vermicelli
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some spinach; Some Rice noodles; Some Enoki mushroom; Some Green onions; Some Vinegar; Some salt; Some Chicken Essence; Some Chili powder; Some garlic

by Four-Eyed Sky Bear

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I love cold dishes, don’t worry about being too hot, haha~~~ cold dishes are refreshing and full of flavor, hot and sour, good summer. The vermicelli sold in supermarkets generally rely on blisters alone, which are not soft, and the cold taste is not good. It is best to soak in warm water overnight and then boil it over a high fire, and then add cold water. Soft but not bad, just right. "

Ingredients

Some Spinach
Some Rice Noodles
Some Enoki Mushroom
Some Green Onions
Some Vinegar
Some Salt
Some Chicken Essence
Some Chili Powder
Some Garlic

Spinach Vermicelli

1. The chili powder bought in the supermarket, I love this kind of boiled red oil the most.

2. Heat the oil on a low heat, pour in the chili powder and stir constantly to prevent the chili powder from turning black. Boil until the oily red pepper begins to turn dark and turn off the heat.

3. Serve and let cool for later use

4. Soak the vermicelli in warm water overnight, add water to a boil with spinach and enoki mushrooms. The tap water is too cold. Shred the green onion, smash the garlic and mince. Put all the ingredients together, add salt, vinegar, chicken essence, chili oil, and mix well.