In the northeast, green leafy vegetables that can be dipped in sauce, such as spinach, lettuce, coriander, rape, chrysanthemum, stinky vegetables and chives, are collectively referred to as small dip pickles. Some need to be blanched with boiling water, while others can be washed clean and eaten raw. These green leafy vegetables are not only suitable for dipping in sauce, but also provide many rich ingredients for northeast people who love cold dishes.

Ingredients

500g spinach
1 handful of fans
1 red pepper
1 handful of shrimps

Directions

Step 1
Pick and wash spinach, put water in the pot, open a few drops of oil and a little salt, then scald spinach for 2 seconds, remove it, and soak it in cold water
Step 2
Soak the vermicelli in hot water, take out the spinach, squeeze the water dry, cut into sections, put them into a clean basin, and add the soaked vermicelli
Step 3
Then cut the red pepper into filaments and put it into the basin. Put the chopped green onion, garlic and dried pepper on the spinach vermicelli. Boil the vegetable oil and pour it on. Then add soy sauce, vinegar, shrimp skin, sesame oil, sugar and salt and mix well