Everyone said that spinach is nutritious, but stir-fried vegetable soup is always not tasty, with a strange sweet taste, recently it came to mind that it can be eaten in cold sauce. The seemingly complicated steps are actually simple, and the taste is really good, invincible appetite!
Food Material List
1Boil water in the pot, put a spoonful of salt, boil water and put a strand of vermicelli into it, cook for a minute or two, then put it in cold boiling water for a moment and then put it in the dish for use.
2Turn out the pot for cooking the vermicelli, put the washed and picked spinach (without cutting) into the boiled water for a while, then remove the spinach after it is soft, and cool it in the cool boiled water for a while. Fish out and squeeze out the water (no need to squeeze out too much, leaving some water doesnt matter, squeezing too dry will affect the taste). Put the squeezed spinach on the vegetable board and cut two knives at will. Disperse the spinach and put it on the vermicelli plate for use.
3Two eggs are beaten into a bowl and beaten into liquid. Heat the frying pan (or non-stick pan) on fire, pour a little oil into it, shake the frying pan, and make the oil evenly stick to the bottom of the pan. After oil is hot, pour the egg liquid into the pot, shake the frying pan, spread the egg liquid evenly on the bottom of the pot, wait for the egg liquid to solidify, gently shovel it up with a shovel, turn it over, and the egg skin is made. Cut the egg skins into shreds and put them in a vermicelli spinach dish.
4Pour some oil into the frying pan, heat the oil and put the pepper. Turn off the fire after smelling the pepper fragrance. Drain the pepper and pour the remaining oil into the spinach egg skin.
5Stir in the spinach dish with appropriate amount of Tammy, cold vinegar, salt and garlic.
Adding a small amount of salt to boiling water can keep spinach green and prevent spinach from turning black (>).
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