Spinach 150g, vermicelli 50g, yuba, bean paste, walnut oil, sesame oil, garlic, fresh taste and salt.

Practice:

1. Clean spinach, blanch it with hot water, remove it, cool it in cold water, wring out the water and cut it into sections.

2. The vermicelli is also cooked thoroughly in hot water and cut into sections.

3. The yuba is soft in the exothermic water.

4. Put all the ingredients into the container, add minced garlic, salt, extremely fresh taste and sesame oil to taste.

5. Put 2 spoonfuls of Pixian bean paste to taste better. Drop a few drops of walnut oil and stir well.