Three-Color Spinach
A light and refreshing cold dish from Zhejiang cuisine, known for its vibrant colors. Made by tossing spinach with eggs, vermicelli, and dried shrimp.
Ingredients
Spinach (picked, washed, cut into sections, blanched and cooled)
300g
Eggs (beaten and made into thin omelet sheets, shredded)
2
Soaked vermicelli (fully rehydrated, cut into sections)
100g
Soaked dried shrimp
20g
Vinegar
1 tbsp
Minced garlic
1 tsp
MSG
to taste
Salt
to taste
Sesame oil
to taste
Instructions
1
Step 1
Beat the eggs into a bowl, add a little salt and whisk well. Add a small amount of oil to a wok and heat it, then pour in the egg mixture. Rotate the wok to spread the egg mixture out evenly into a pancake-like omelet sheet. Once done, lift it off, briefly cook the other side, remove, and cut into 5 cm long shreds for later use.
2
Step 2
Cut the vermicelli that has been fully soaked in boiling water into 10 cm long sections and place in a large bowl for later use; add the soaked dried shrimp to the bowl with the vermicelli as well.
3
Step 3
Pick and wash the spinach thoroughly, cut into 5 cm long sections, blanch briefly in boiling water, immediately remove and rinse with cold boiled water, then squeeze out the excess moisture and place into the bowl with the vermicelli for later use.
4
Step 4
Add the vinegar, salt, MSG, sesame oil, minced garlic, and shredded egg omelet into the bowl in order, mix well until evenly combined, then plate and serve.
