Spinach and Egg Pancake Mixed with Vermicelli

Prepare the ingredients. Finely chop the purple-skinned garlic and put it in a bowl, then add chili powder and white sesame seeds.

Pour oil into the pan, add peanuts when the oil is cold, and stir-fry slowly over medium-low heat until fragrant.

Stir-fry until the color becomes a little darker (the peanuts will continue to cook slightly due to residual heat after being taken off the heat, and the color will darken further). After cooling, they will become crispy.

Pour a little more oil into the pan, heat it, and then pour it into the bowl with the minced garlic and chili powder.

Add 1 tablespoon of Mead's Premium Superior Light Soy Sauce into the bowl.

Add 1 tablespoon of Meidi Mei Fragrant Rice Vinegar.

Add 1 tablespoon of Meidi Premium Oyster Sauce.

Add 2 small spoons of salt and 1 medium spoon of sugar, stir well, and set aside.

Pour clean water into the pot, add some salt and cooking oil, bring to a boil, then add the spinach and blanch for 1 minute.

Blanch the spinach in cold water, then squeeze out the water.

Soak the vermicelli in cold water for 10 minutes, then boil in hot water for 2-3 minutes, take it out and rinse in cold water, and cut into small pieces.

Beat the eggs, preferably strain them through a sieve, add 1 teaspoon of salt and 1 tablespoon of cold water, and mix evenly.

It's best to use a non-stick pan for making egg crepes. As for the amount of oil, you can just brush on a little. Pour in the egg mixture.

Just spread it out thinly and evenly. If there is too much egg mixture, you can pour some out and fry it later. When the edges start to curl up, it is basically cooked, and you can slowly peel it off.

Fry one egg into two sheets of egg, fold them, and cut into shreds.

All the ingredients have been prepared, so they can be mixed together now.

Pour in the prepared sauce, put on disposable gloves, mix evenly, and you can enjoy the food.