Reduced-fat vegetables ~ cold spinach vermicelli

Cooking Instructions

1. Bring a pot of water to a boil, add salt and bring to a boil, add the cleaned spinach and blanch for 30 seconds.
   After taking it out, put it in cool white to cool down quickly.

   

2. Blanch the spinach water, then blanch the shredded carrots for 10 seconds, and then put them in cool white to cool down quickly.

   

3. Drain the water from the blanched spinach and carrots, add water to soak the longkou vermicelli, and drain the water for later use.

   

4. Place the drained ingredients in a large bowl and set aside.
   Spinach, if the vermicelli is too long, you can use a knife to slap a few times.

   

5. Garlic is minced, dried chili peppers are shredded, and smoky hot oil is poured to stimulate the aroma.

   

6. Add salt, sugar, light soy sauce, balsamic vinegar, sesame oil, white pepper and chicken essence and stir well. You can taste the flavor halfway through it so that you can make a sauce that meets your taste.

   

7. Pour the seasoned sauce into the dish that is blanched, and the dish can be turned evenly.