Mixed vegetable with mustard and vermicelli

Mixed vegetable with mustard and vermicelli

Introduction:

"The Lantern Festival has passed, and the new year has come to an end. After the festival clear fat solution greasy what is must drop! Continue with my "vegetarianism" series. This time with spinach, day lily, Flammulina velutipes, sea mushroom and rice flour to a plate of mixed vegetables, mustard, lemon juice, olive oil seasoning, low-fat refreshing. With a bowl of preserved egg porridge, the porridge is also very comfortable^_ ^”

Production steps:

Step 1: fans soften 15 minutes in advance

Step 2: soak dried day lily and sea mushroom in advance and rinse them.

Step 3: wash spinach and cut into sections, wash Flammulina velutipes and remove roots.

Step 4: heat the water in the pot, blanch the vermicelli for 2 minutes, and soak in cold water.

Step 5: add a little salt in hot water, blanch Flammulina velutipes, day lily and sea mushroom for 3 minutes, remove and drain water.

Step 6: blanch spinach for 1 minute, remove and drain.

Step 7: juice: delicious, lemon juice, mustard, olive oil, mushroom essence, salt, black pepper, mix well.

Step 8: drain all blanched vegetables, put them into a large bowl, pour in the juice and mix well.

Step 9: add some chili oil according to your taste

Step 10: Sprinkle with white sesame

Step 11: mix well.

Materials required:

Fans: 40g

Spinach: 250g

Dried daylily: 30g

Hairong: 10g

Flammulina velutipes: 100g

Sesame: 2 teaspoons

Delicious: 25ml

Lemon juice: 15ml

Mustard: 2 tablespoons

Olive oil: 15ml

Chili oil: 5ml

Mushroom essence: appropriate amount

Salt: right amount

Black pepper: moderate

Note: I added two kinds of mustard, one is Japanese horseradish, the other is French mustard with mustard seeds. You can choose this one according to your personal taste. If you like mustard, you can add more.

Production difficulty: simple

Technology: seasoning

Production time: 10 minutes

Taste: slightly spicy