No wonder the cold spinach in the restaurant is so delicious, it turns out that there is a trick to the method, and you can learn it by watching it once

Today, I will share with you a classic cold vermicelli spinach method, the finished cold spinach is green in color, nutritious, delicious and delicious, and it tastes no worse than the restaurant taste.

Prepare the ingredients:

Spinach, vermicelli, carrots, salt, cooking oil, chopped green onions, minced garlic, dried chili peppers, monosodium glutamate, sugar, light soy sauce, aged vinegar

Here's how:

1. Put two handfuls of vermicelli in the basin first, then add warm water to soak the vermicelli softly, prepare two handfuls of spinach washed in advance, directly cut the spinach into two sections, and then cut a small section of carrots, first cut the carrots into slices, and then cut them into shreds, at this time the vermicelli is also soaked, the vermicelli does not have to be soaked for too long, and the vermicelli is also cut into segments.

2. After the water in the pot boils, pour the vermicelli into the pot first, blanch for about 20 seconds, don't cook the vermicelli too soft, and put the vermicelli into a basin of cold water to cool, so that the vermicelli will taste better.

3. Then add a spoonful of salt to the pot, add some oil to it, and then put the spinach into the pot to blanch, add salt to make the spinach into the bottom taste, add oil to keep the color of the spinach green, blanch for about 20 seconds, and then put the spinach into the cold water basin to cool.

4. Pour the shredded carrots into the pot and blanch them, blanch them for more than ten seconds, and put the shredded carrots into a bowl of cold water for later use.

5. Next, mix a sauce, cut some chopped shallots and put them in a bowl, then cut some minced garlic and put them in a bowl, add a handful of chopped dried chili peppers to the bowl, pour a spoonful of hot oil on top to stimulate the fragrance of garlic and chili peppers, add salt to taste, add a small spoon of monosodium glutamate and a small spoon of sugar, add some light soy sauce, and add a little more aged vinegar to stir evenly.

6. Then dry the water on the spinach with both hands, put it in a large bowl, drain the vermicelli and put it into the bowl, then put in the shredded carrots, and then pour the sauce just mixed into the bowl and stir well, mix well and put it on a plate to eat.

7. Let's make this spinach mixed with vermicelli, spinach is emerald green in color, rich in nutrition, and then mixed with Q elastic smooth vermicelli, which is particularly delicious and delicious, it is a very good refreshing cold dish, friends who like it can try it themselves.