Spinach vermicelli(bo cai fen si )

Spinach vermicelli

Introduction:

"Spinach is a seasonal vegetable in spring. It has the functions of Nourishing Yin, moistening dryness, soothing liver and nourishing blood. It has a good adjuvant effect on hypertension, dizziness, diabetes and anemia caused by insufficient liver yin in spring. It also has a certain effect on nourishing eyes and improving eyesight."

Production steps:

Step 1: clean spinach and drizzle with water

Step 2: soak the vermicelli in water and set aside

Step 3: put the boiled water in the pan, blanch the vermicelli quickly, take out and control the moisture

Step 4: then blanch the spinach with boiling water, take it out and rinse it with cold water

Step 5: put vegetable oil in the frying pan, heat it up and saute pepper, then put in the small red pepper cut into circles and turn off the fire immediately

Step 6: put the spinach with too cold boiled water on the plate; put the fans with too cold boiled water on the spinach

Step 7: rub the garlic into mashed garlic, add salt, soy sauce, sugar, vinegar and sesame oil to make juice; pour the seasoning juice on the dish

Step 8: then pour hot pepper oil

Step 9: serve on a plate

Materials required:

Spinach: 200g

Fans: a handful

Red pepper: 2

Garlic: 1 clove

Chinese prickly ash: 8

Salt: 1g

Raw soy sauce: half spoon

Sugar: 2G

Vinegar: half a teaspoon

Vegetable oil: 1 teaspoon

Sesame oil: a little

Note: spinach is very tender now, so when blanching, you can take it out after the leaves wilt. You can also add a few drops of vegetable oil in the water of blanching spinach, so that the color of the blanched vegetables will be more green. After the vermicelli are softened, the blanching water should be quick. After you take it out, you must wash it with cold boiled water, otherwise it will easily stick to a lump. Blanching cooked vegetables must be washed with cold boiled water, because Next is the direct entrance, boiling water is relatively safe.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bo Cai Fen Si