Spinach braised vermicelli
Overview
Spinach is rich in nutritional value and is a cold-resistant food. The Northeast has entered the heating period. In the late autumn and early winter, the temperature changes greatly, making it easy to get sick. Eating more spinach during this season can not only prevent constipation caused by autumn dryness, but also protect against cold and enhance disease resistance. Zhao Benshan said Qiubo is the spinach of autumn, which makes sense😁Autumn spinach is delicious, and autumn spinach is endlessly memorable😄
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Ingredients
Steps
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Cut the vermicelli into short pieces, pour in boiling water, and soak until the vermicelli becomes soft but still has a hard core
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Wash the spinach cleanly. Home-grown spinach is relatively tender, so I even kept the roots
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Pour into boiling water and blanch
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Remove from cold water
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Cut into sections
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Shred the carrots, not too thin
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Heat oil in a pan and sauté chopped green onion
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Add carrots and fry till soft until red oil comes out
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Spinach cut into sections
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Stir fry a few times, add light soy sauce and stir well
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Add half a bowl of water
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After boiling the pot, add the soft vermicelli
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Stir well, cook for another minute, add salt to taste, stir well and serve
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Finished product
