Vermicelli spinach (cold dish start)

I've always been indifferent to the ingredient of vermicelli, and I rarely mix cold dishes. The friends around me said that they liked to eat vermicelli spinach very much, and they looked very satisfied when they said it. Some of people's preferences will also influence each other, recently read some recipes, tried a few times by myself, and wrote down a little experience.

Ingredients

Spinach ahandful

Vermicelli asmallhandful

Lightsoysauce twospoons

vinegar twospoons

Salt halfaspoon

Oystersauce aspoon

sugar halfaspoon

chilipowder alittle

sesameseeds asmallamount

Sichuanpepper asmallamount

Cooking Instructions

Open the water into the spinach for one minute and remove the cold water; Vermicelli for 2 minutes (different vermicelli ironing time varies) Remove the cold water and cut it shorter. It is important to cool the water.
Half a spoon of salt and sugar plus a spoonful of water to dissolve, two spoons of light soy sauce, two spoons of vinegar (I am the vinegar of pickled garlic and peanuts, peanuts and garlic can be without).
Boil a spoonful of oil in a pot, put a few peppercorns, remove the peppercorns when the oil is hot (so as not to eat later, you can not go if you don't mind), turn off the heat, put in sesame seeds and chili noodles, and then pour into the seasoning bowl above. The action should be faster, and it is a bit too much to find a mobile phone to take a picture of the chili pepper in the picture above.
If you like minced ginger and minced garlic, you can also add it.
Mix the seasoning with the vermicelli spinach.