Ingredients

1 handful of spinach, 1 handful of vermicelli, 1 piece of rose bean curd, 1 pinch of shrimp skin, 1 pinch of shredded ginger, sesame oil, appropriate amount of chicken essence

Method

1. Wash the whole spinach and remove the red roots (if you are not afraid of trouble, you can use a knife to gently scrape off the loose soil and fine hairs on the surface of the roots, because the red roots are quite sweet) .

2. Soak the vermicelli in cold water for 10 minutes.

3. After the water boils, pour in the spinach and blanch it for half a minute. Turn off the heat, blanch it with the remaining heat for another half minute, take it out quickly, spread it with chopsticks to cool it down (you can also use cold water, I don’t like it) Rinse directly with cold water) to keep the color green.

4. Bring the water to a boil again, pour in the soaked vermicelli and blanch for 1 minute until translucent, remove and disperse and let cool.

5. After all the seasonings are stirred evenly, add the spinach, vermicelli and dried shrimps and mix well.

Tips

1. For cold spinach, it is best to buy new small varieties that are on the market. 2. Crushed peanuts can be used instead of dried shrimps. 3. In order to make the taste softer, you can add a little sugar to temper it.