Sichuan cuisine classics How to do ants on trees and how to do it

How to do ants on trees.

Ingredients. Followers 1 serving.

Minced meat 1 serving.

Onions, ginger, garlic several.

Method steps.

First, soak the vermicelli in water until soft.

Then prepare a portion of green onion, ginger and garlic, and a portion of minced meat, and at the same time put an appropriate amount of salt in the minced meat for marinating.

Put an appropriate amount of cooking oil in the pot, then put the green onions, ginger, garlic and other ingredients in the pot, add the prepared minced meat, and stir-fry together.

When the minced meat is fried for 8 minutes, you can add an appropriate amount of water. At the same time, add an appropriate amount of salt, dark soy sauce, etc. to color.

Then put the vermicelli in the pot, either whole or chop the vermicelli in the pot.

Stir-fry on high heat, and when the moisture in the pot slowly decreases, you can put in an appropriate amount of chicken essence out of the pot, and put in an appropriate amount of chopped green onions to get out of the pot.

Sichuan Cuisine Classic: The steps of ants on the tree.

Sichuan Cuisine Classic: The Practice of Ants on Trees**11Soak the vermicelli in cold water for 3 hours until soft and set aside.

Sichuan Cuisine Classic: The Practice of Ants on Trees**22Chop the pork belly and set aside.

Sichuan Cuisine Classic: The Practice of Ants on Trees**33Heat the oil in the pan, add the ginger, shallots and garlic and stir-fry until fragrant, and stir-fry the pork until fragrant.

Sichuan Cuisine Classic: The Practice of Ants on Trees**44Stir-fry the red oil from the Xiapixian bean paste, add cooking wine, light soy sauce, and dark soy sauce to continue stir-frying.

Sichuan Cuisine Classic: The Practice of Ants on the Tree**55Add water and bring to a boil over medium heat.

Sichuan Cuisine Classic: The Practice of Ants on Trees**66Add vermicelli to simmer.

Sichuan Cuisine Classic: The Practice of Ants on Trees**77Turn to low heat and cook until the soup is almost dry, and quickly reduce the juice on high heat.

Sichuan Cuisine Classic: The Practice of Ants on Trees**88Finished product.

Ants on the tree, also known as minced meat vermicelli, is one of the characteristic traditional dishes of Sichuan Province and Chongqing City. It is named because the minced meat sticks to the vermicelli and resembles an ant crawling on a tree branch. The specific history of this dish is no longer known.

But in Sichuan Province and Chongqing City, this dish is very common. The vermicelli should be soaked in cold water, soft, and taken out, and must be soaked and drained in advance, otherwise it will be easy to stick to the pot. Ants on trees is a special dish in Sichuan cuisine, which is more common in southwest China.

But as a foodie in the land of Qilu, he can still make this dish perfect.

Ants on the tree, also known as minced meat vermicelli, is one of the characteristic traditional dishes of Sichuan Province and Chongqing City. It is named because the minced meat sticks to the vermicelli and resembles an ant crawling on a tree branch. The specific history of this dish is no longer known.

But in Sichuan Province and Chongqing City, this dish is very common. Don't forget to leave some soup when you put it out of the pot, because the vermicelli will keep the soup, so as to avoid the adhesion of the vermicelli after serving and affect the taste of the dish; When adding vermicelli to stew, you don't need to cover the pot, so as not to make the vermicelli sticky; Pork can be replaced with beef, no matter what kind of meat, in fact, the fat and thin flower meat is the most delicious raw material.

Ants on the tree is a famous dish in Sichuan. Headline friends, don't be afraid, there are no ants in the material. In Sichuan cuisine, it is a delicacy that everyone knows and everyone knows, and it is very widely spread.

Why are ants called on trees? The so-called ants are minced meat, vermicelli is the tree, and stir-frying vermicelli and minced meat together is the so-called ant on the tree. Ants on the tree is a traditional dish made with vermicelli and minced pork.

The taste is light, smooth and delicious, the color is bright red, and the minced meat sticks to the vermicelli (like ants crawling on the branches), and the food has a unique flavor.

Ants on the tree is also called vermicelli minced meat, and this dish is named because the minced meat sticks to the vermicelli and resembles an ant on a treetop. It is a special traditional dish of Sichuan Province and Chongqing City. The ants on the tree eaten in a local restaurant in Sichuan have crispy minced meat, shiny and soft vermicelli, smooth and delicious, unique flavor, and quite appetizing.

Ant Shangshu, also known as minced meat vermicelli, is one of the characteristic traditional dishes in Sichuan and Chongqing, and belongs to Sichuan cuisine. Because the minced meat sticks to the vermicelli, it looks like an ant crawling on a tree branch, hence the name.

Ingredients: 1 handful of sweet potato vermicelli, an appropriate amount of minced meat, an appropriate amount of ginger, 1 tablespoon of bean paste, 2 garlic cloves, and an appropriate amount of chopped green onions.

1.The ingredients are prepared, and the vermicelli is prepared with warm water in advance.

2.Heat the oil in a wok and stir-fry the minced ginger and garlic until fragrant.

3.Stir-fry the bean paste and minced pork until fragrant, add light soy sauce and dark soy sauce and stir-fry well.

4.Add vermicelli and 1 small bowl of stock or water to the pot and simmer until the soup is almost dry.

5.Add salt, green onions, and chicken essence to taste.

The ant on the tree in Sichuan cuisine is a very local dish, because it is Sichuan cuisine, this dish is also spicy to eat, many restaurants have this dish, but they have their own methods.

It's fried pork foam with vermicelli. The taste is very good, the vermicelli is smooth and tough, and it is stained with meat foam on it, and it is very salty and fragrant and chewy when eaten.

Ant on the tree is a Sichuan dish with a mellow taste and is very suitable for the current meal. First, chop a piece of pork belly into minced meat, put the vermicelli in a basin, pour boiling water, and soak for 30 minutes. Clause.

2. Put oil in the pot, put in the pork belly and stir-fry for 3 minutes, put in chopped green onions, cut the soaked vermicelli into small pieces, put it in the pot, add a little water, pour in light soy sauce, dark soy sauce, oyster sauce, five-spice powder, Sichuan pepper powder, chili powder, cook for 8 minutes, and finally sprinkle with monosodium glutamate and salt, and the delicious ants are ready to go up the tree.

The authentic method of Sichuan ants on the tree is as follows:Ingredients: vermicelli, minced meat.

1. Prepare the raw materials, soak the vermicelli in advance to soften, and mince the meat for later use;

2. Heat the pan with cold oil, add the tempeh sauce and stir-fry;

3. Pour in minced garlic and stir-fry;

4. After stir-frying until fragrant, add minced meat and stir-fry;

5. Stir-fry until the minced meat changes color, then cook an appropriate amount of cooking wine and a little light soy sauce;

6. Put the vermicelli in and stir-fry;

7. Add a little stock or water to simmer for one minute;

8. Collect the juice and add salt and pepper to taste;

9. Put it in a bowl and sprinkle with chopped shallots on the surface.

Ants of traditional Sichuan cuisine go up the tree

Cook for 15min

Ants on the tree, also known as minced meat vermicelli, is one of the characteristic traditional dishes of Sichuan Province. It is named because the minced meat sticks to the vermicelli and resembles an ant crawling on a tree branch. The specific history of this dish is no longer known. But in Sichuan Province and Chongqing City, this dish is very common.

Ant Shangshu is usually made of vermicelli (or vermicelli) and minced meat as the main ingredients, supplemented by carrots, ginger, green onions, bean paste and other accessories. After the finished dish, the minced meat is pasted on the vermicelli, the ants are gluten rice, the tree is the vermicelli, and the dish is named after the shape, and the image is realistic. The taste is light, smooth and delicious, and the color is bright red.

The vermicelli is oily, soft and tender, the gluten is crispy and fragrant, and the flavor is unique.

Preparation of ingredients

Fans

A handful

Bean paste

2 scoops

Shallots, ginger and garlic

Appropriate amount

Dark soy sauce

1 scoop

Soy sauce

1 teaspoon

Light soy sauce

2 scoops

Cooking wine

1 scoop

White sugar

1 teaspoon

Cooking steps:

Ingredients: a handful of homemade sweet potato vermicelli, minced pork, minced green onion, ginger and garlic, a spoonful of bean paste, diced green and red peppers;

Vermicelli with water blisters to soften;

Heat oil in a hot pan and stir-fry minced ginger and garlic until fragrant, add bean paste and stir-fry the red oil. Add a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of dark soy sauce, a teaspoon of soy sauce, and a teaspoon of sugar to stir-fry the minced meat, stir-fry for a while, pour in a bowl of water, put in the soaked vermicelli and boil;

Cook until the soup is almost finished, add the green and red peppers, sprinkle with chopped green onions, and then remove from the pot;

Serve on a plate and taste great.

Cooking tips for ants on trees

1. Fans should soak for three hours in advance until the heart is thorough.

2. After adding vermicelli, after one side of the medium-low heat is burned through, then turn it over and burn the other side.

3. When frying meat foam, it is better to use vegetable oil.

4. Soy sauce and watercress have a salty taste, so be cautious if you want to add salt.

Less tips on Tuesday!

Recipes are shared in each issue.

"Ants on the tree" is a Sichuan delicacy specialty, and there are no ants in the material, so don't worry. Ants on the tree are also called minced meat vermicelli, the raw materials are generally netizens, minced meat, Sichuan flavor is of course indispensable to the chili pepper, when eating, the minced meat sticks to netizens, just like ants, but it has a very peculiar smell. In terms of ingredients, "ants on the tree" is the same as rotten sweet potato vermicelli, but the taste is not the same.

It is very suitable for the taste of the Sichuan people and belongs to the dishes created by the Sichuan people themselves. Ants on the tree is one of the misunderstood traditional Sichuan dishes, and many of them are made into rotten meat netizens, mainly because the operation procedure of fried netizens has been reduced.

The taste of ants on the tree is strong and astringent among netizens, and the fresh fragrance is integrated into netizens, with less oil, refreshing and not greasy. It is often said that ants go up the tree is a meat squire, and they can only be considered to be on the tree when they climb on top of the fans. Soak the potato vermicelli in warm water until transparent, wash the pork belly in warm water and cut it into fine pieces.

Put moderate cooking oil in a cold pot, bring to a boil, and put it in a small and medium-sized pot with meat cubes. After the meat granules are fried in the pot to get out of the oil, add the shallots and minced ginger to stir-fry the fragrance, put in the red oil and bean paste to make the oil and spicy in the popular pot, pour it into a small half bowl of inspirational chicken soup and boil over high heat.

The soaked vermicelli are put on top of the meat to prevent netizens from sticking to the pot, and after the juice is reduced, use chopsticks to disperse the netizens, let the vermicelli remove the juice in the pot, stir and get out of the pot. Ant on the tree" authentic should be a traditional dish in Sichuan, China and Chongqing, is the meat is not attached to the vermicelli, close to the ant climbed on the village branch and got the name, in Sichuan Chongqing this dish is very common, ant on the tree is not the main ingredient of the meat by netizens, another carrot, ginger, green onion, bean paste and other auxiliary materials fried chicken shredded, fragrant, and smooth, hot and spicy, very enjoyable to eat, after the netizens eat, but also the minced meat stone pot rice to eat, the taste and taste are excellent, the food has a different flavor. If it's hard to buy a better sweet potato vermicelli, replace it with mung bean vermicelli, which is not easy to cook, but not as smooth and elastic as sweet potato vermicelli.

It is a very classic dish, mainly made with minced meat and vermicelli; Soak the vermicelli in warm water and cut it into small pieces, take it out and drain the water, put oil in the pot, put in the peppercorns, stir-fry until fragrant, put in the bean paste and green onions, ginger and garlic and stir-fry, then put in the meat filling, stir-fry, fry and change color, put in half a bowl of water to soak the vermicelli in, add a little sugar, chicken essence and dark soy sauce and stir-fry, then turn off the heat and sprinkle with chopped green onions.

This refers to the fried noodles with minced meat, which needs to be chopped into minced meat, then stir-fried with oil and soaked vermicelli.

Ants on the tree are minced meat vermicelli. Ants on the tree, also known as minced meat vermicelli, is one of the characteristic traditional dishes of Sichuan Province. First stir-fry the minced meat, then put the soaked vermicelli in it and stir-fry together.

Sichuan Ants on the Tree Authentic Practice:

1. Soak the vermicelli in water until soft;

2. Cut the beef into minced meat, add a tablespoon of cooking wine, and marinate with a little fine salt for 10 minutes;

3. Sit in the pot with water, turn off the heat after the water is bubbling, pour in the soaked vermicelli until the vermicelli is translucent, then remove and cut off;

4. Heat the oil in the pan, add the green onion and ginger and stir-fry until fragrant;

5. Dig in a tablespoon of Pixian bean paste;

6. Stir-fry over low heat until red oil comes out;

7. Pour in the marinated minced beef, stir-fry over low heat;

8. Stir-fry until the beef changes color, pour in water, boil over high heat, change to low heat and cook for 10 minutes;

9. Add a tablespoon of sugar to increase freshness;

10. Add vermicelli, stir-fry over low heat, and cook for 5 minutes to reduce the juice.

The efficacy and role of ants on trees

The efficacy and effect of ants on the tree can have a cough suppressant effect, and it is often used for coughing. Ant on the tree is a kind of traditional Chinese medicine, also known as gray leaf abacus, the fruit can be used as medicine, with cough suppressant effect, often used for **cough, can reduce the symptoms of cough, but need to be standardized under the guidance of a doctor to use the drug. There are many causes of cough, such as bronchitis, tuberculosis, pneumonia, etc., and symptoms of cough can also occur in diseases such as bronchiectasis and whooping cough.

Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Fans are good.

Good flavor attachability, it can absorb the taste of various delicious soups, coupled with the softness and tenderness of the vermicelli itself, it is more refreshing and pleasant; But fans contain aluminum many times.

Do not consume too much.

Minced meat contains similar nutrients and is easier to digest than fatty meat. It contains about 20% protein, 1-15% fat, 1% inorganic salt, and the rest of the water. So so.

Pork, beef and lamb are all high in saturated fat, while poultry, chicken and rabbit are less saturated fat. At the same time, it is rich in inorganic salts, especially iron.

red lean meat), phosphorus, potassium, sodium, etc., but less calcium.

There are no ants and branches in the ant tree, mainly made of minced meat and vermicelli, and the minced meat of this dish is tightly attached to the vermicelli, just like ants climbing on the branches, don't look at the ingredients of this dish so ordinary, if you taste the authentic ants on the tree in Sichuan, you will sigh that it is so delicious. One of the ingredients is vermicelli, everyone knows that it is easy to make a dish with vermicelli and stick to the pan, so how can this dish be made fresh and smooth, it is actually very simple:

Ingredients: minced meat, vermicelli or vermicelli, green and red peppers, green onions, ginger and garlic, dark soy sauce, salt, chicken essence, starch, cooking wine, sugar.

Method: 1. First soak the vermicelli softly, put an appropriate amount of vermicelli into a basin, and add warm water to soak the vermicelli.

2. Take advantage of the gap in the noodles to start preparing minced meat. Cut the pork into strips and chop it with a knife. Put the minced pork in a bowl and marinate with the appropriate amount of starch, cooking wine and salt.

3. Chop the green onion and ginger into minced pieces, and cut the green and red peppers into rings for later use. If the vermicelli is too long after soaking, cut it with a knife.

4. Pour an appropriate amount of cooking oil into the pot, add the marinated minced meat after the oil is hot, and stir-fry continuously over medium-high heat until the minced meat changes color. Then add green onions, ginger, green and red peppers and stir-fry until fragrant, then add Pixian bean paste and stir-fry to get red oil.

5. Add an appropriate amount of water to the pot, put in the soaked vermicelli after the water boils, add the dark soy sauce to color, cook over medium-high heat until the juice is reduced, then add salt and chicken essence to taste, and finally put in some chopped chives.

Cooking tips.

Pork should be selected fresh to taste fragrant. It is better to chop the pork with a knife, not with a meat grinder, but it should not be too minced. The minced pork is marinated in advance to add more flavor, and the starch can make the meat more tender, and the cooking wine has a good fishy effect.

It is best to soak the vermicelli in warm water, and if you don't have time, you can put it in a pot and cook until soft. It can be easily pinched by hand. After the vermicelli is soaked, be sure to control the moisture and pour it into the pot, so that it does not lump and does not stick to the pan.

After pouring the vermicelli into the pot, if there are any sticky ones, use chopsticks to break them up in time. In addition, the vermicelli should not be boiled in the pot for too long, otherwise it will also be easy to lump.