Spinach Vermicelli
by Fat Chef
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Raw material diagram.
2. Pour an appropriate amount of water into the pot and boil, add the spinach to blanch for 2 minutes.
3. Soak the blanched spinach in cold water.
4. Put the vermicelli in a pot and cook until soft and remove.
5. Squeeze the soaked spinach dry and cut into sections for later use.
6. Put an appropriate amount of oil in the pot to heat, and put the cleaned peanut kernels into the pot and fry them.
7. Cool the peanuts.
8. Put bok choy, vermicelli, and peanuts in a basin, add minced garlic, hot sauce, salt, vinegar, sesame oil, and chicken essence, mix well and serve.
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