Mixed vegetable with mustard and vermicelli
Introduction:
"The Lantern Festival has passed, and the new year has come to an end. After the festival clear fat solution greasy what is must drop! Continue with my "vegetarianism" series. This time with spinach, day lily, Flammulina velutipes, sea mushroom and rice flour to a plate of mixed vegetables, mustard, lemon juice, olive oil seasoning, low-fat refreshing. With a bowl of preserved egg porridge, the porridge is also very comfortable^_ ^”
Production steps:
Step 1: fans soften 15 minutes in advance
Step 2: soak dried day lily and sea mushroom in advance and rinse them.
Step 3: wash spinach and cut into sections, wash Flammulina velutipes and remove roots.
Step 4: heat the water in the pot, blanch the vermicelli for 2 minutes, and soak in cold water.
Step 5: add a little salt in hot water, blanch Flammulina velutipes, day lily and sea mushroom for 3 minutes, remove and drain water.
Step 6: blanch spinach for 1 minute, remove and drain.
Step 7: juice: delicious, lemon juice, mustard, olive oil, mushroom essence, salt, black pepper, mix well.
Step 8: drain all blanched vegetables, put them into a large bowl, pour in the juice and mix well.
Step 9: add some chili oil according to your taste
Step 10: Sprinkle with white sesame
Step 11: mix well.
Materials required:
Fans: 40g
Spinach: 250g
Dried daylily: 30g
Hairong: 10g
Flammulina velutipes: 100g
Sesame: 2 teaspoons
Delicious: 25ml
Lemon juice: 15ml
Mustard: 2 tablespoons
Olive oil: 15ml
Chili oil: 5ml
Mushroom essence: appropriate amount
Salt: right amount
Black pepper: moderate
Note: I added two kinds of mustard, one is Japanese horseradish, the other is French mustard with mustard seeds. You can choose this one according to your personal taste. If you like mustard, you can add more.
Production difficulty: simple
Technology: seasoning
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Jie Mo Fen Si Su Ban Cai
Mixed vegetable with mustard and vermicelli
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