Accessories: carrots, vermicelli, salt, sugar, vinegar, sesame oil, (oyster sauce, monosodium glutamate)

Method of production

1. Spinach is washed, put into boiling water to scald a little bit, fished out of cool water, wringing the water and cut into small pieces, standby.

2. Wash the carrots, cut into julienne strips, put them into boiling water to cook, pull them out of the cold water, dry them and set aside.

3. Cook the vermicelli in boiling water, remove from the water and set aside.

4. Take the appropriate amount of mustard into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, monosodium glutamate), mix well.

5. Put the spare spinach, carrot and vermicelli into a container with a pinch of salt, stir well, put the mustard into the mix and stir well, ready to serve.

This dish is yellow, green and white, very pleasing to the eye, can increase the appetite, but also excellent wine dishes. Spinach is rich in nutrients, iron deficiency anemia has an improved role, can make people face red, radiant, is a good thing for the face; carrots are also rare nutritious food, rich in carotene, often eat can enhance the human body's immunity, is conducive to good health.