Amaranth How to mix vermicelli with rice noodles

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  1.First, let’s take a look at the finished product picture.

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  2.An appropriate amount of green leafy amaranth.

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  3. Cut off the old rod and throw it away, wash it and blanch it in a pot of boiling water.

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  4.Cook it, blanch it, take it out, let it cool, squeeze out the water, and serve it in a bowl inside.

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  5. Put the vermicelli that has been washed in cold water in advance into a pot of boiling water and simmer for two minutes.

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  6. Cover the pot and simmer, don’t simmer for too long.

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  7. While the vermicelli is simmering, chop an appropriate amount of garlic and put it in a bowl.

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  8.Heat another pot.

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  9. Add oil and sauté the Sichuan peppercorns until fragrant.When the fragrance comes out, take out the Sichuan peppercorns and throw them away.

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  10. In the bowl with garlic paste in front, add an appropriate amount of chopped small peppers.For green onions, add an appropriate amount of salt, mushroom extract, a small spoonful of sugar, a small spoonful of oyster sauce, 2 small spoons of edible vinegar, and pour the boiled oil in the picture above into a bowl.Because this vegetable doesn’t taste good without too much oil, I use twice the oil as usual for cooking.

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  11. Take out the stewed vermicelli and rinse it in cold water, and blanch the amaranth , put in a larger basin, stir in the sauce in the picture above, and stir evenly.

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  12. Serve on a plate, let’s start.