How to make cold vermicelli spinach is delicious and simple!

Ingredients: spinach, vermicelli, eggs, carrots, garlic, fungus and spinach vermicelli.

Wash the spinach, bring the water to a boil, add a pinch of salt, and blanch the spinach quickly.

Remove and place in cold water.

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Soak the fungus in advance, then put it in a pot and blanch it out.

Put the vermicelli in boiling water and boil slightly, remove and soak in water.

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Beat the eggs into a bowl and beat well. Put a little oil in the pan, don't do too much, and make sure that there is oil in the pan but no oil. Or just dip a piece of ginger in some oil and rub the bottom of the pot evenly. Then pour in the egg mixture and spread it into an egg skin.

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Shred the carrots, fungus and egg skin. Vermicelli spinach cut.

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Add a tablespoon of water to a bowl and add salt to dissolve. Then add an appropriate amount of white vinegar, minced garlic, sugar, and sesame oil and stir well.

The reason why the salt is dissolved with water and white vinegar is added is to make the color of the mixed dish look good. If it doesn't matter, just add light soy sauce and rice vinegar. You can also add some chicken powder or monosodium glutamate according to your own habits, I usually don't add it. It is also good to mix a mustard juice to mix.

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Pour the juice into the mixture and put on a plate.

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Sprinkle with a dash of sesame seeds at the end.

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Chilled vermicelli spinach ingredient details.

Ingredients. Spinach to taste.

A handful of peanuts.

Moderate amount of vermicelli. Two cloves of garlic.

A few dried red peppers.

Accessories. Two scoops of light soy sauce.

Three tablespoons of vinegar. Salt to taste.

Sichuan peppercorns to taste. Vegetable oil to taste.

Sugar to taste. Light taste.

Mixing process. Ten minutes takes time.

Easy difficulty. Steps to make spinach mixed with vermicelli.

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Minced garlic. <>

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Dried red pepper cut into pieces.

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Wash the vermicelli and bring to a boil in a pot.

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The vermicelli becomes transparent, remove and put in cold water.

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Wash the spinach and put it in a saucepan and bring to a boil.

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Remove and put in cold water, change the cold water several times to allow the spinach to cool quickly.

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Remove the water by hand and cut into three sections.

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Remove the vermicelli, control the moisture and put it in a basin, and put the spinach in a basin.

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Put an appropriate amount of vegetable oil in the pot, add the peanuts, and fry until the red clothes burst.

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Place the peanuts on a cutting board and roll them out with a rolling pin.

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Pour the chopped peanuts into a basin, add three tablespoons of vinegar, two tablespoons of light soy sauce, half a tablespoon of sugar, and salt to taste.

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Put an appropriate amount of vegetable oil in the pot, add the peppercorns and fry until fragrant, remove the peppercorns and throw them away. Add the dried red peppers and turn off the heat.

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Pour the oil over the spinach.

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Add minced garlic and stir well.

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Spinach salad vermicelli] [Ingredients] Vermicelli, spinach, water, egg, cooking oil, plan, light soy sauce, aged vinegar, salt, sugar, oil, chili oil.

Production steps] 1. First of all, let's process the spinach. Wash the spinach you bought, put it on the cutting board after washing, and use a knife to remove the roots of the spinach directly. The root is not easy to wash with a little soil, and the root has an old taste, so it is not suitable for cold dishes, so we cut off the root directly.

Then we put the remaining spinach stems and leaves into a pot and blanch them until they are broken, and then we can remove them for later use. Blanching can make the raw spinach blanch directly, and at the same time, it can make the color of the spinach stems and leaves more vivid, making the dish much better. Once you've taken out all the spinach, you can set it aside for the time being.

2. After we have blanched the spinach, we don't need to turn off the heat and pour out the water in a hurry. Next, we put the vermicelli directly into the pot, boil the vermicelli with the remaining water, and then take it out after the vermicelli is blanched and soft. After scooping out the vermicelli, we will pass the vermicelli through cold water again, which can speed up the vermicelli to become cooler, and make the vermicelli we make more strong and delicious.

Once the vermicelli is processed, you can set it aside and start making the egg skin toppings for our cold dishes.

3. First of all, we beat two eggs into a bowl, stir them into egg liquid with chopsticks, heat the oil in the pot, pour in the prepared egg liquid evenly spread it low, and fry it into egg skin. Once the egg skin is cooked, remove from the pan and cut into small strips and set aside. After a lot of preparation, the ingredients for our spinach salad are ready, and then we have to start making the sauce to add to the seasoning.

4. Take a few garlic peels, crush them with the back of a knife, then cut them into coarse pieces with a knife and put them in a bowl. Next, we pour an appropriate amount of hot oil in the bowl, then add light soy sauce, aged vinegar, salt, sugar, and stir briefly so that the added seasoning can be dissolved into the oil, and then put some oil, chili oil, stir the juice evenly, and set aside.

5. We take out the vegetables we have just prepared, cut the spinach into about 3 cm segments, and then put it in a large bowl, add our soaked vermicelli and cut egg skin to the bowl, pour the prepared sauce, and then wear gloves to grasp and mix evenly.

6. Finally, put the spinach vermicelli we have caught and mixed into the plate, and you can serve it on a plate! A very delicious spinach salad vermicelli is ready, the spinach vermicelli that comes out of this way tastes spicy and appetizing, delicious and delicious, come to a plate when the weather is hot, special appetizer to satisfy cravings, friends who like to eat cold dishes hurry up and try it at home!

Tips] 1. When we are handling spinach, remember to blanch the spinach until it is broken. Since we don't apply any other heat treatment to the spinach afterwards, if it is not blanched, it will leave the spinach in the middle.

2. After the vermicelli is cooked, a little cold water can make the vermicelli stronger.

3. When making minced garlic, pat it flat with the back of the knife and cut it into coarse pieces, without using garlic scooping.

1. Spinach is fresh, generally more than a pound is almost enough for a plate, go to the roots and old leaves, clean it, knead it into sections, and then scald it with boiling water.

2. A handful of vermicelli is almost the same, the same is scalded with boiling water, according to the different ways required by different fans, some boiling water can be soaked and some need to be boiled for a while, in short, soft and constantly maintain the strength can be.

3. There are several different flavors of sauce: the sesame sauce flavor can be added to the bowl and then stirred in one direction while adding water, the water is best to choose cool and white, if not, use mineral water or pure water, stir until the sesame sauce is light brown and the juice is not very viscous, then add salt and monosodium glutamate and then mix thoroughly, pay attention to the water not to add all at once, to add little by little, on the one hand, it is easy to control the amount, on the other hand, it is easy to mix evenly, put the scalded spinach and vermicelli in a large basin, pour the sauce in, Add a little sesame oil, white sesame seeds and minced garlic and stir well. Hot and sour flavor can be added to a small bowl with an appropriate amount of salt, monosodium glutamate and minced garlic, mix well with vinegar, and then add a small amount of sesame oil or salad oil after heating, stir-fry the peppercorns, it is best to burn the paste and turn black and take it out and throw it away, and then put in a few small dry red peppers, directly pop the hot oil in a small bowl, mix well and wait for it to cool and then mix well with spinach vermicelli, and the surface can be sprinkled with white sesame seeds.

The sweet and sour taste is basically the same as the hot and sour taste, that is, put an appropriate amount of salt, sugar, monosodium glutamate and minced garlic in a small bowl, mix well with vinegar, stir-fry with pepper oil and let it cool, and then mix well with spinach vermicelli, pay attention to a small amount of salt, and put sugar according to the sweetness of different sugars.

4. No matter how cold spinach, you must pay attention to a few points: the dish should not be overheated, the taste should be lightly salted, the sauce should be prepared in advance and then put into the dish to stir, but the monosodium glutamate is fully melted, garlic is essential, oil is a must, whether it is sesame oil or pepper oil, and finally you can adjust the taste of the sauce according to your personal taste.

Ingredients: spinach, vermicelli, water, 1 red pepper, oil, dried chili peppers, salt, sugar, monosodium glutamate, light soy sauce, balsamic vinegar, sesame oil, chili oil.

Specific methods:1First prepare a handful of spinach, then prepare a large bowl, put a handful of vermicelli in the bowl, pour hot water, soak the vermicelli for 10 minutes, soak the vermicelli until soft, and set aside for later use.

2.Prepare a red pepper, separate it from the middle with a knife, cut the red pepper into shreds, and set aside.

3.**, add 500 ml of water to the pot, pour a little clear oil after the water boils, which can make the spinach more green, if you feel that the green oil can not be accepted, you can not put it, put in the spinach, I like to eat spinach from childhood to adulthood, of course, you can also use your hands to break the spinach from the middle, it is more delicious, blanch for 1 minute, and then take out the cold water.

4.Put the soaked vermicelli in the pot, boil for two minutes, cook the vermicelli and take it out, this step can also be advanced, and the third step is exchanged, first boil the vermicelli and then blanch the spinach.

5.Cook the vermicelli and put it together with spinach, then we adjust the sauce, take a small bowl, put a few dried chili peppers in the bowl, do not eat garlic can not put minced garlic, pour the hot oil on the chili pepper segment, fry the fragrance, put a spoonful of salt in the bowl, half a spoon of sugar, a spoonful of monosodium glutamate, a spoonful of light soy sauce, a spoonful of balsamic vinegar, a little sesame sesame oil, if you like to eat spicy, you can put some fried chili oil in advance, stir well with a spoon, and dissolve the seasoning, if you feel that it will not be too salty to put soy sauce and salt, You can adjust it yourself appropriately.

6.Dry the spinach and vermicelli in advance, add the sauce just adjusted, add the shredded red pepper, put gloves on your hands, and mix evenly.

Pick and wash the spinach and rinse the vermicelli.

Boil hot water in a pot, first put the vermicelli into the boiling soft and remove the cold water, then put a little salt in the pot, blanch the spinach, slightly soften, and immediately take out the cold water, and control the water for later use.

2 5 Boiled hot water, first put the vermicelli into the boiled soft and remove the cold water, then put a little salt in the pot, blanch the spinach, slightly softened and immediately take out the cold water, and control the water of the vermicelli spinach for later use.

Take a small bowl, finely chop the garlic cloves into it, and then release the light soy sauce, rice vinegar, salt, sesame paste, sesame oil, chicken essence can be put by yourself or not, mixed into a sauce, if it is too thick, you can add some water to mix thoroughly.

3 5 Take a small bowl, finely chop the garlic cloves, and then put the light soy sauce, rice vinegar, salt, sesame paste, sesame oil, chicken essence can be put by yourself or not, mixed into sauce, if it is too thick, you can add some water and mix thoroughly.

Put the vermicelli spinach in a large bowl, pour in the seasoning juice, and mix well.

4 5 Put the vermicelli spinach in a large bowl, pour in the sauce and mix well.

Serve on a plate, sprinkle with sesame seeds and serve.

5 5 Serve on a plate, sprinkle with sesame seeds, and serve.

Cold spinach vermicelli].

Ingredients: 1 handful of spinach, 1 handful of vermicelli, 1 egg, half a carrot, appropriate amount of peanuts, 3-4 pieces of garlic.

Prepare seasoning: salt, sugar, chicken essence, light soy sauce, balsamic vinegar, sesame oil.

The method is as follows: 1. Prepare 1 handful of spinach, rinse it with water first, and then break off the stems of the spinach one by one. Because spinach is now more tender and smaller, so you don't have to cut it again when you break it off piece by piece.

2. Prepare half a carrot, clean it, scrape off the skin, and then cut it into uniform filaments for later use.

3. Add water to the pot, boil over high heat first, then add 1 tablespoon of salt to the water, drop a few drops of vegetable oil, blanch the cleaned spinach and shredded carrots in boiling water for 30 seconds, remove the excess water and squeeze out the excess water with your hands after cooling.

4. Put the vermicelli prepared in advance into hot water and scald it until it becomes soft, take out the cold water again, drain the water, and then put it on the cutting board and cut it a few times, don't cut it too short, just a few simple knives.

5. Beat 1 egg into a bowl, beat it with chopsticks to form an egg mixture, and then pour it into a hot pan with oil and spread it into a thin egg skin.

6. Put the spread egg skin on the cutting board and cut it into thin strips, place it in a large bowl, and then put the spinach, carrot shreds, and cut vermicelli into the bowl together, then add an appropriate amount of salt, sugar, chicken essence, light soy sauce, balsamic vinegar, sesame oil, minced garlic, and finally put 1 handful of peanuts, stir until the ingredients are flavorful, and then put them on the table.

Ingredients: 1 handful of spinach, 2 small handfuls of vermicelli, 1 small bowl of peanuts.

Excipients: a little oil, an appropriate amount of light soy sauce, an appropriate amount of rice vinegar, a little salt, 1 teaspoon of sugar.

1. Wash the spinach.

2. Soak the vermicelli in cold water to soften and then use.

3. Prepare the peanuts.

4. Cut the spinach into inch segments.

5. Pour a little oil into the wok, fry the peanuts over low heat first, and let them cool before use.

6. Sit in a pot of water, after the water boils, blanch the soft and cut short vermicelli first, and remove the cold water to prevent it from sticking into a lump.

7. After the water in the pot is boiled again, blanch the spinach in the pot to remove the oxalic acid.

8. Blanch the spinach in cold water to keep the color green, and put it into the same pot as the vermicelli.

9. Put the cooled peanuts into a basin, add salt, sugar, light soy sauce and rice vinegar according to taste.

10. Mix well and serve.