1. Soak the vermicelli in clear water until soft, then blanch it in boiling water until transparent, and control the water for later use.

2. Chop ginger and mash it with garlic.

3. Add garlic cloves, add 1/2 teaspoons of refined salt and mash into garlic.

4. Mash garlic and ginger into soy sauce and balsamic vinegar, mix well and let stand for 20 minutes.

5. After washing the spinach, cut it into long sections and blanch it with boiling water. After cold water, control the water for later use.

6. Beat the eggs into a clean bowl, add 1/2 teaspoons, and beat into a uniform egg liquid.

7. Heat the wok, put a thin layer of oil on the bottom of the wok, pour in 1/3 beaten egg liquid, spread it into an omelet with low fire, and spread the remaining egg liquid into an omelet in turn.

8. Cut the spread omelet into wide strips.

9. Put blanched spinach, vermicelli and shredded egg cake into a larger container and mix well with mashed garlic and ginger. If you are particular, you can add a little sesame oil to enhance the taste and fragrance.