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.
1 dry red pepper
10ml raw extract
3 ml balsamic vinegar
5 ml sesame oil
10ml peanut oil
Step 1Clean the scallops, steam them in a pot, steam them for about 5 minutes, and open the scallops.
Step 2Take out the scallop meat and set it aside.
Step 3Remove the old leaves, yellow leaves and roots of spinach, wash and cut them into sections, and break off the roots.
Step 4Boil 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 5Blanch the spinach, take it out, cool it, drain it and set it aside.
Step 6Fans choose fine.
Step 7Put 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 8Scald the soft vermicelli and blanched spinach, squeeze out the water, and put them into the cooking basin with scallops.
Step 9Add all the spices, garlic and pepper on top.
Step 10Add 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 11When 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 12Mix well and you can eat it. It has a strong flavor and is delicious.