Name: Spinach Vermicelli Mixed with Scallops
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 10 scallop; 200g spinach; 30g Rice noodles; 3 capsules garlic; 1 piece Dried red chili; 10 capsules pepper; 10ml Soy sauce; 1g salt; 5g Sugar; 3ml Balsamic vinegar; 5ml sesame oil; 10ml Peanut oil

Spinach Vermicelli Mixed with Scallops

by He Xiaohe

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

This cold dish I shared today is really delicious, and I make it often in the summer. The materials are cheap, delicious, and quick to make. It can be made in a few minutes without sweating in the kitchen.
Summer is the season of plump seafood. At this time, the scallops are the most delicious and tender, they are oversized and yellow. And the price is very cheap. The price of 5 yuan and two catties is just a hatred. I usually buy it for ten yuan, steam it in a large pot, take out the scallop meat if it is not finished, and mix it with spinach vermicelli to make a cold dish. It is delicious and greedy.

Spinach Vermicelli Mixed with Scallops

1. The scallops are cleaned and steamed in a pot. After steaming, steam for about 5 minutes. The scallops can be opened.

2. Take out the scallop meat and set aside.

3. Remove old leaves, yellow leaves and roots of spinach, wash and cut into sections, and split the roots.

4. Add water to the pot and boil, add a little salt and a few drops of oil, add the spinach section and cook for 30 seconds, until the spinach becomes soft. Adding oil and salt can keep the spinach green in color.

5. Take out the blanched spinach in cold water, then drain the water and set aside.

6. Fans choose fine ones.

7. Put the vermicelli into a pot and blanch it, and immediately remove it with cold water. The vermicelli is easy to cook. You can blanch it with boiling water and it shouldn't be cooked for a long time.

8. The blanched vermicelli and the blanched spinach are squeezed out of water and placed in a cooking bowl with the scallops.

9. Add all the spices, minced garlic and chili segments on top.

10. Add peanut oil and sesame oil to the wok, add a peppercorn to heat, wait until the peppercorns emit a strong fragrance and turn black, then remove them and throw them away.

11. When the remaining pepper oil is poured on the vegetables while it is hot, you will hear the thorns for a lifetime, and the aroma of minced garlic and pepper will be released.

12. Just mix it well and it's ready to eat, the aroma is strong and super delicious.

Tips:
1. Adding some salt and oil when blanching spinach will keep the green color of spinach better and make it more beautiful.
2. After the pepper is sauteed, the flavor will enter the oil, and the mixed vegetables are delicious.