The cold dish shared today is really delicious. I often cook it in summer. Cheap, delicious and quick, they can be done in a few minutes without sweat Kwai in the kitchen.


10 scallops
200g spinach
30g vermicelli
3 garlic
1 dry red pepper
10 pepper
10ml raw extract
1g salt
5g sugar
3 ml balsamic vinegar
5 ml sesame oil
10ml peanut oil


Step 1
Clean the scallops, steam them in a pot, steam them for about 5 minutes, and open the scallops.

Step 2
Take out the scallop meat and set it aside.

Step 3
Remove the old leaves, yellow leaves and roots of spinach, wash and cut them into sections, and break off the roots.

Step 4
Boil the soup pot with water, add a little salt and a few drops of oil, put it into the spinach section and cook for 30 seconds until the spinach becomes soft. Adding oil and salt can keep spinach green.

Step 5
Blanch the spinach, take it out, cool it, drain it and set it aside.

Step 6
Fans choose fine.

Step 7
Put the vermicelli into the pot and scald them. Take them out immediately. They have cold water. The vermicelli are easy to cook. Scald them with boiling water. They can't cook for a long time.

Step 8
Scald the soft vermicelli and blanched spinach, squeeze out the water, and put them into the cooking basin with scallops.

Step 9
Add all the spices, garlic and pepper on top.

Step 10
Add peanut oil and sesame oil to the wok, add a pepper and heat it. Wait until the pepper emits a strong flavor and turns black, take it out and throw it away.

Step 11
When the remaining pepper oil is poured on the dish while it is hot, you will hear the stinging life, and the smell of minced garlic and pepper will spread out.

Step 12
Mix well and you can eat it. It has a strong flavor and is delicious.