Mustard Vermicelli Vegetarian Mix

Overview

The Lantern Festival has passed, and the New Year has come to an end. It’s a must-have to clear away fat and relieve greasiness after the holidays! Continuing with my vegetarianism series for the first and fifteenth grade of junior high school. This time I made a big dish of spinach, day lily, enoki mushrooms, sea mushrooms and fine rice noodles. It was seasoned with mustard, lemon juice and olive oil. It was low-fat and refreshing. Paired with a bowl of preserved egg porridge, the porridge and side dishes are also very comfortable to eat ^_^

Tags

• vegetarian dishes
• home cooking
• lunch
• chili oil
• dried daylily
• enoki mushroom
• mustard
• olive oil
• sea antler
• spinach
• vegetarian mushroom essence
• very delicious
• white sesame
• black pepper
• fans
• lemon juice
• salt

Ingredients

Steps

1. 1 Soak the vermicelli 15 minutes in advance until soft

   

2. 2 Soak the dried day lilies and sea mushrooms in advance and rinse them thoroughly.

   

3. 3 Wash and cut the spinach into sections, wash and remove the roots of the enoki mushrooms.

   

4. 4 Heat the water in the pot, blanch the vermicelli for 2 minutes, remove and soak in cold water.

   

5. 5 Add a little salt to hot water, blanch enoki mushrooms, day lily, and sea antler for 3 minutes, remove and drain.

   

6. 6 Blanch the spinach for 1 minute, remove and drain.

   

7. 7 Sauce: very fresh, lemon juice, mustard, olive oil, vegetarian mushroom extract, salt, black pepper, mix evenly.

   

8. 8 Drain all the blanched vegetables, put them into a large bowl, pour in the prepared juice and mix well.

   

9. 9 Add appropriate amount of chili oil according to personal taste.

   

10. 10 Sprinkle with white sesame seeds.

    

11. 11 Mix well and serve.