Chilled spinach vermicelli

Cooking Instructions

1. The ingredients are simple.

   

2. Boil the spinach in hot water, wring it out and cut it into two knives and let it be a little smaller. Soak the vermicelli in hot water, soak it more until it is ready to eat, and cut it. After soaking the vermicelli and spinach, rinse them with water to rinse off the original astringency, and then mix them with a better taste.

   

3. There is a step to pour hot oil, the key point is oh~ Put oil in the pot and star anise over medium heat to let the fragrance of star anise be slowly fried out, and the fragrance of star anise is getting heavier and heavier, and you can prepare to splash oil.

   

4. Before boiling the oil, put the minced ginger and garlic and millet pepper on top of the spinach vermicelli, add a teaspoon of salt, a teaspoon of Sichuan peppercorns (none can be ignored), and a spoonful of dried chili powder (I forgot). When you start pouring oil, be sure to splash the hot oil a little, and try to let the seasonings be poured with hot oil to stimulate the fragrance.

   

5. I just forgot to put dried chili noodles, so I have a spoonful of homemade oil chili. Friends who don't eat spicy can skip chili peppers.

   

6. Add a small spoon of soy sauce and a small spoon of vinegar, and remember that a little soy sauce will only enhance the flavor, because you put salt, don't be too salty. Clip out the star anise, so as not to affect the taste when eating. Let's start stirring!

   

7. Mixed well, oily, and a little star anise fragrance, this cold dish is a must!