Chives mixed with vermicelli

Set aside Longkou vermicelli.

Blanch the Longkou vermicelli in boiling water, then remove and drain the water.

Select good chives, rinse them in clean water, and drain the water.

Cut into inch-long segments. (A little longer is better)

Boil in water, add a spoonful of salt and a little cooking oil, put in the leek roots and blanch for 20 seconds, then add the leek leaves.

Scoop out, rinse with cold water, squeeze out the water, and set aside.

Crack the eggs into a bowl and set aside.

Brush cooking oil on a hot pan, turn off the heat and pour in the beaten eggs, tilt the pan to spread the egg liquid evenly, flip it once, remove it, and cut it into small strips as shown in the picture.

Minced garlic and red chili segments, set aside.

Add vermicelli, egg strips, minced garlic, chili segments, and white sesame seeds to the chives.

Pouring hot oil brings out the aroma, then add an appropriate amount of salt, a little chicken essence, light soy sauce, and fragrant vinegar.

Mix evenly by hand.

Finished product image.

Delicious and tasty.