Chinese Food
Cold spinach vermicelli
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Spinach and vermicelli are a perfect match. It's a favorite dish since childhood. After eating so much meat, it's not suitable to eat it again. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Spinach is picked and washed. Heat hot water in the pot for standby.
Step3:The vermicelli is sucked into the pot and boiled soft.
Step4:The fans are too cold water. You can cut them off a little here. Otherwise, when they are cold and eating, the fans will be very long. It's not easy to clip.
Step5:Just blanch the water of the fans. Add spinach. Stir fry. Take out.
Step6:Blanch the cooked spinach in supercooled water. Use your hand to squeeze out the water. Then shake it and put it into a bowl. Be sure to squeeze. Otherwise, there will be a lot of water when it's cold. It's not delicious when it's diluted.
Step7:Put the vermicelli on the spinach. Sprinkle the garlic on it. One teaspoon of vinegar, one teaspoon of raw soy sauce, some chili oil (Laoganma). A few drops of sesame oil. Stir well with chopsticks. If you like sour ones, add another tablespoon and a half of vinegar. There's no need for salt. Soy sauce and chili oil are salty enough.
Step8:Good cold dishes are ready.
Cooking tips:I make chili oil myself. For the sake of simplicity, it's OK to put the old Ganma spicy sauce directly. The chicken oil version is recommended. I used to mix cold dishes with this kind of old Ganma. It's convenient and delicious. Haha, I have skills in making delicious dishes.
