Spinach mixed with vermicelli

Ingredients: 900 grams of spinach, 1 small handful of vermicelli, half a red pepper, 12 almonds, a little oyster sauce, a little sesame oil, an appropriate amount of salad oil, salt 4 grams

1. Cut off the roots of spinach, clean it and cut it into sections; soak the vermicelli in cold water until soft; boil a large pot of water, add the spinach after the water boils, add oil and salt, and boil the water again Pick it up and put it into the prepared cold water

2. Continue to use the water used to blanch the spinach to blanch the vermicelli

3. Pick up the cooked vermicelli and spinach. Drain the water, put it into a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, sprinkle with red peppercorns and chopped almonds to decorate

Cold kelp shreds

Ingredients: 50 grams of shredded kelp, 50 grams of carrots, 1 coriander, 5 grams of garlic, 1/2 tablespoon of balsamic vinegar, 1/2 tablespoon of light soy sauce, 1/2 teaspoon of sugar, 1 teaspoon of salt, 1.5 tablespoons of vegetable oil, dried chili pepper 3 pieces

1. Soak the kelp shreds in water for 1 hour in advance. Wash the carrots and cut them into shreds. Wash the coriander and cut it into inches. Peel the garlic, chop it into pieces and put it into a small bowl. Add light soy sauce. , balsamic vinegar, sugar and salt

2. Pour water into the pot, bring to a boil, blanch the kelp shreds and carrot shreds, take them out and put them in cold water to rinse, then take them out and drain them

3. Heat up the oil in another pot and sauté the chili until fragrant. Add the chili oil to the garlic while it is hot. Pour the seasoning into shredded kelp and carrot, add coriander and mix well.