Spinach vermicelli(bo cai fen si )

Spinach vermicelli

Introduction:

Production steps:

Step 1: prepare all ingredients, wash and set aside.

Step 2: shred mushrooms, carrot, onion and ginger.

Step 3: soak the vermicelli in warm water for 10 minutes.

Step 4: boil water in the pot, put spinach in the pot and blanch for 1 minute.

Step 5: blanch well, cool water, pick up control dry water, cut into sections, spare.

Step 6: heat the frying pan, add oil, add onion and ginger powder, and stir fry until fragrant.

Step 7: put the carrots in the pot and fry for half a minute.

Step 8: stir fry mushrooms for another half minute.

Step 9: stir fry the vermicelli for half a minute. If it sticks to the pan, drop a few drops of water along the edge of the pan.

Step 10: add the right amount of salt.

Step 11: finally add spinach, add a small amount of chicken essence, mix well, then turn off the heat and put on the plate.

Materials required:

Spinach: 250g

Fans: 100g

Mushroom: 3

Carrot: 2 slices

Scallion: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: 1, spinach is best blanched with boiling water before eating, spinach contains oxalic acid, easy to form stones in the body. 2. This dish should be eaten while it is hot, and the taste of vermicelli is very bad when it is cold.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bo Cai Fen Si