Spinach vermicelli-You Are Foodie

By Deborah
10

Spinach vermicelli

Spinach is a seasonal vegetable in spring. It has the functions of nourishing yin and moistening dryness, soothing the liver and nourishing blood. It has a good auxiliary therapeutic effect on hypertension, dizziness, diabetes and anemia caused by insufficient liver yin in spring. It also has a certain effect on nourishing the eyes.

Main Ingredients

fans A little
Spinach 200 g

Auxiliary Ingredients

garlic 1 flap
red pepper 2

Now spinach is very tender, so you can take it out after the leaves wilt when blanching. You can also add a few drops of vegetable oil to the blanched spinach water, so that the blanched spinach will be greener;After the vermicelli are softened, they should be boiled quickly. After they are taken out, they must be flushed with cold boiled water, otherwise they will easily become a lump;Boiled dishes must be flushed with cold boiled water, because the next step is to enter directly, and the boiled water is relatively safe.

Step 1 . Rinse spinach and dry it

Step 2 . Soak vermicelli in clear water for standby

Step 3 . Boil water in the pot and quickly blanch the vermicelli to remove the water

Step 4 . Then blanch the spinach in boiling water, take it out and rinse it with cold cabbage

Step 5 . Put vegetable oil in the frying pan, heat it, and then saute the Chinese prickly ash, and then put in the small red pepper cut into rings, and turn off the fire immediately

Step 6 . The spinach with too cold boiled water is put on the plate; Put the vermicelli in cold boiled water, and then put it on the spinach

Step 7 . Rub garlic into garlic puree, add salt, soy sauce, white sugar, vinegar, sesame oil, and mix into juice; Pour the mixed sauce on the dish

Step 8 . Then pour the fried pepper oil on it while it is hot

Step 9 . Dished

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Cooking Steps