What are the methods of vermicelli, and various ways to make vermicelli

Stir-fried vermicelli with soybean sprouts.

Method. 1] Pick and wash the bean sprouts, shred the tenderloin with 1 4 teaspoons of salt, 1 4 teaspoons of light soy sauce, cooking wine, cornstarch and mix well and marinate for 10 minutes.

2] Cook the vermicelli, remove and drain the water.

3] Heat the oil in the pot and fry the shredded meat until it is ready.

4] Heat the oil in the pot again, stir-fry the green onion and ginger until fragrant, pour in the bean sprouts and stir-fry evenly.

5] Add half a cup of water to the vermicelli, pour all the remaining seasonings into and stir well.

6] Cover and simmer for 10 minutes until the soup is thick, sprinkle in shredded meat before cooking, and fry the leeks for 10 seconds, immediately turn off the heat.

Pork stew vermicelli.

Method. 1. Cut the pork belly into large pieces.

2. After the water in the pot boils, put in the pork belly, skim off the foam when the water boils again, remove the pork belly, and rinse with warm water to remove the blood stains.

3. After the oil in the pot is hot, add the green onion, ginger, Sichuan pepper and star anise to stir-fry the pot, add the pork belly and stir-fry evenly.

4. Add cooking wine, dark soy sauce and rock sugar and stir-fry until colored.

5. Add an appropriate amount of warm water to cover the pork belly, a little more than the water used to make braised pork. Bring to a boil over high heat and simmer for an hour.

7. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, and continue to cook on low heat for 15 to 20 minutes until the vermicelli is soft and rotten.

Celery powder] Ingredients required: half a catty of celery, 1 handful of vermicelli, 100 grams of pork, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, half a tablespoon of cooking wine, and half a teaspoon of Sichuan pepper powder

1.Soak the dry vermicelli in advance and soak the vermicelli until there is no hard center. After soaking, if the vermicelli is too long, cut it into long sections with a knife.

2.Remove the leaves of the celery, cut off the roots, wash, if the celery is thicker, cut it into 2 strips, and then cut the celery into segments with an oblique knife.

3.Shred the pork, chop the green onion, mince the ginger, chop the garlic, and then chop it into minced pieces.

4.Add water to the pot and bring to a boil, blanch the vermicelli, stir to prevent it from sticking to the bottom of the pot, boil the vermicelli until it floats, and remove the vermicelli.

5.After taking out the vermicelli, put them in a large bowl, add dark soy sauce, half a tablespoon of oil, stir evenly, color the vermicelli, add oil and mix well, when the vermicelli is fried, it will not stick to each other and will not stick to the bottom of the pan. Here's a tip for stir-frying vermicelli.

6.Blanch the water in the vermicelli again, blanch the celery, remove it, put it in cold water to cool, drain the water and set aside, the celery blanching can remove the smell of celery. Many people don't like the smell of celery, and blanching can remove some of the smell of celery.

7.Heat oil in a pot, stir-fry the shredded pork until the color turns white, then add chopped green onion and minced ginger and stir-fry until fragrant.

8.Add the celery and stir-fry evenly, pour in cooking wine, light soy sauce, add salt, peppercorn powder, stir-fry for 1-2 minutes, and stir-fry the celery to taste.

9.Add the vermicelli, stir-fry evenly, pour in a little water, simmer for about 1-2 minutes, simmer the vermicelli into the flavor, after the time, sprinkle with minced garlic, reduce the juice over high heat, turn off the heat, and put it on a plate. A plate of delicious celery powder is ready.

Vermicelli dried bamboo shoots method.

There are many ways to make dried bamboo shoots, so let's take a look at the method of braised pork with roasted vermicelli.

Dried bamboo shoots and vermicelli braised pork method:

1. Prepare pork legs, soaked potato flour, soaked dried bamboo shoots, ingredients and seasonings.

2. Soak the meat in water for more than an hour, and then cut the meat into large pieces about an inch.

3. Put the meat into the soup pot and boil it over high heat, then remove it and wash it for later use. Put the meat in a soup pot and bring to a boil over high heat.

5. After boiling, remove the foam and put the ingredients and seasonings in a bowl.

6. Add dark soy sauce, light soy sauce and red milk to boil, turn to low heat and simmer for about 20 minutes.

7. Heat the wok, put the cool oil, the oil should be less, and the boiled meat is removed from the hot oil and put into the stir-fry.

8. When there is no excess water, add green onion and ginger and stir-fry, and then add a little light soy sauce.

9. Then remove the bamboo shoots and put them in the meat and stir-fry.

10. Add the soup of boiled meat, add rock sugar and soaked vermicelli after boiling, turn to medium heat and cook for about 10 15 minutes, collect a little soup and add a little salt and pepper to taste.

Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C, and the content of multiple vitamins and carotene is more than twice that of Chinese cabbage; Moreover, the protein of bamboo shoots is superior, and the necessary lysine, tryptophan, threonine, phenylalanine, as well as glutamic acid, which occupies an important position in the process of protein metabolism, and cystine, which has the effect of maintaining protein configuration, have a certain content, which is an excellent health care vegetable.

There are many ways to make vermicelli can be made pork stewed vermicelli, ants on the tree, vermicelli fried cabbage, hot and sour noodles, vermicelli buns:

Pork stewed vermicelli 1: Scrape and wash the pork belly and cut it into pieces. Rinse the vermicelli with water, cut the green onion into sections, and slice the ginger. 2. Put oil in the pot, fry the meat until it changes color, and then take it out.

3. Put sugar in the pot and fry the sugar color, add the soup, add all the seasonings and meat, boil over a strong fire, skim off the foam, turn to low heat and simmer until crispy, and then put in the vermicelli and stew until it tastes.

Ants on the Tree 1Soak the vermicelli in hot water for half an hour in advance. (It's almost a little soft).

2.Put cold oil in a pot, add minced ginger and garlic and stir-fry until fragrant. 3.

Add ground pork and stir-fry until cooked. 4.Add 2 3 tbsp bean paste and 1 tbsp cooking wine.

5.Stir-fry until red oil. 6.

Add the soaked vermicelli. 7.Pour in 2 3 cups of broth, 1 2 tbsp light soy sauce, bring to a boil over medium heat, then turn to low heat and cook until the water is dry.

8.Finally, just sprinkle some chopped green onions before removing from the pan.

Stir-fried cabbage with vermicelli 1, wash the cabbage and cut it into thin strips, soak the sweet potato vermicelli until soft and set aside, slice the garlic, and cut the dried red pepper into sections. 2. Put oil in the wok (the amount of oil should be slightly more than usual for stir-frying), add garlic slices, dry red pepper segments and stir-fry until fragrant, and then add cabbage. 3. When the cabbage is fried until it becomes soft and the water comes out, stir-fry the vermicelli, add dark soy sauce and salt to taste, so that the vermicelli can fully absorb the water from the cabbage.

4. If it is still too dry, you can add a small amount of water each time and stir-fry until the vermicelli is soft and flavorful.

Chutney 1Boil water in a pot, blanch the fungus for 3 minutes, remove the supercooled water and drain. 2.

Boil the sweet potato flour until it is nine ripe, remove and drain the water, add sesame oil and mix to loosen it so that it does not stick together. 3.Pour the fungus, sweet potato vermicelli, coriander, shredded green and red peppers, and garlic into a large basin, add aged vinegar, soy sauce, salt, sugar, monosodium glutamate, and chili red oil, stir well, and sprinkle with chopped green onions.

Fan Pack 1Finely chop the pork, add an appropriate amount of oyster sauce, umami soy sauce, a little pepper, thirteen spices, dark soy sauce, stir well, and marinate for more than 2 hours. 2.

Soak the vermicelli in warm water until soft, cook in a cooking pot, and chop into small pieces with a knife after cooling. 3.Put a little sesame oil, minced green onion and ginger in the meat filling, and then put some soy sauce to adjust the color and replenish the moisture to adjust the dryness and humidity.

4.After the meat filling is adjusted, wrap it into a bun and steam it.

Method 1Raw material selection. Use potato or sweet potato starch.

2.Flour thickener. Use hot water with 50% starch content to make a thin paste of starch, and then use boiling water to rush into the mixed starch paste, stir quickly, and after about 10 minutes, the paste will be transparent and become powder.

The alum added to the flour is mixed with an appropriate amount of wet starch and flour to form a soft dough that has no particles, does not stick to your hands and can be drawn. The dough should be soft, so that when you scratch it with your fingernails, the two sides of the crack are not close together, and you can use it to leak powder at this time.

3.Leakage. The difference between the making of vermicelli and vermicelli is that the thickness of the colander sieve eye is different, and the dough should be slightly thinner when the vermicelli is leaked.

Place the dough on a colander with a sieve eye, place it on a pot of boiling water, and gently press the dough with your hands. If the next strip is too fast, it is easy to break, indicating that the dough is too thin. If the bottom strip is too slow or uneven in thickness, it means that the dough is too dry, and it can be adjusted by adding powder or water.

The vermicelli should be shaken frequently after being added to the boiling water to avoid sticking to the bottom of the pan. It is best to keep the water temperature at 97 98. The distance between the colander and the water surface can be determined according to the fineness of the powder required.

Generally about 55 65 cm, the high is thin, the low is thick, the vermicelli falls into the pot to float, pick up with a rod and put it into the cold water tank to cool, after cooling, wrap it into a bundle and soak it in the sour slurry for 3 4 minutes, pick it up and rinse it with clean water. Sour slurry soaking increases the smoothness of the vermicelli. If the vermicelli is poor in color, it can be bleached by sulfur dioxide fumigation (or it can be smoked first to bleach after wet starch is prepared).

The cleaned vermicelli must be dried on a lanyard in the drying field, and shaken off with the sun when drying, and strive to dry evenly. When drying vermicelli in winter, it can be freeze-dried at a natural low temperature.

After pouring oil into the pot, put in the green onion, garlic and red pepper and stir-fry until fragrant, pour in the washed and cut cabbage and stir-fry quickly, pour in the dark soy sauce to color the cabbage after stir-frying, put in the dark soy sauce and color the cabbage quickly stir-fry and then pour in the tofu skin shreds, add two bowls of water after stir-frying, put in wide vermicelli, boil all the ingredients over high heat, add salt to taste, continue to cook until the vermicelli becomes cooked, and drop a little steamed fish soy sauce before leaving the pot to enhance the flavor.

Soak the soft cabbage in advance and clean it, cut it into shreds and heat it in a wok, add dried chilies, green onions, ginger and garlic, stir-fry the fragrance, and then put in the dark soy sauce, cooking wine, and cabbage slightly stir-fry, when the cabbage becomes soft and out of the water, add the vermicelli and stir-fry, and then add salt and stir-fry evenly.

Minced meat vermicelli, flower nail vermicelli pot, Chinese cabbage stewed vermicelli, soybean sprouts fried vermicelli, etc.

The general home-cooked dishes are cabbage stewed vermicelli and cold noodles.

1. Vermicelli mixed with leeks:

Ingredients: leeks, dried vermicelli, green and red peppers, salt, sugar, light soy sauce, red oil, sesame oil, fish oil, aged vinegar.

Steps: 1 Mix salt, sugar, light soy sauce, red oil, sesame oil, fish oil, and vinegar and stir well. 2 Cut the green and red peppers into rings for later use, soak the vermicelli in warm water, boil water in a pot, add a little salt and cooking oil, and blanch the washed leeks in the pot for 10 seconds after the water boils.

3.Take out the leeks and quickly put them in ice water to cool, wring out the cooled leeks and cut them into sections. 4.

Put the leek segments and soaked vermicelli into a container, sprinkle with green and red pepper rings, pour in the mixed seasoning, and mix well.

2. Fragrant fried vermicelli:

Ingredients: vermicelli, dried fragrant, green pepper, thirteen spices, salt, light soy sauce, sugar, dried red pepper, monosodium glutamate, sesame oil, green onion, ginger, garlic.

Steps:1Cut into strips, soak the vermicelli until soft, mince the green onion, ginger and garlic, shred the dried red pepper, and cut the green pepper into strips.

2.Sit in the pot and add oil, heat, boil in the dried red pepper shreds, put the green onions, ginger and garlic, pour in the fragrant stems, put in the vermicelli, pour in the appropriate amount of water, put the thirteen spices, put in the light soy sauce, and stir well. 3.

After adding salt and sugar to a boil, simmer for a few minutes, add green peppers, sesame oil, and monosodium glutamate and stir-fry well.

3. Cabbage and pork stewed vermicelli:

Ingredients: cabbage, sweet potato vermicelli, pork belly, light soy sauce, ginger, pepper, chives, oil, salt.

Steps:1First of all, soak the sweet potato vermicelli in hot water, slice the cabbage, slice the pork belly, and cut the sweet potato vermicelli not too short.

Cut the chives into pieces. 2.Sprinkle the oil with shredded ginger to bring out the fragrance, stir-fry the pork belly, stir-fry a little cooking wine, and cook for a few minutes.

3.Then stir-fry the cabbage, and pour some light soy sauce at this time to adjust the color. Wait until the sweet potatoes are ripe.

4.Finally, when it is almost cooked, add the green onions, salt and sprinkle with pepper. It's ready to cook.

A complete list of vermicelli recipes.

1.Cabbage stewed vermicelli.

1) Heat oil in a pot, add green onions, ginger, garlic and chili peppers and stir-fry, then put the meat slices and fry until they are ripe.

2) Put the cabbage in the pot, stir-fry for a while, add water, vermicelli and tofu, cover the pot, and simmer over medium-low heat for 15-20 minutes.

3) When the vermicelli becomes soft and the cabbage is ripe, stir-fry with sesame paste, cover the pot and simmer slightly, add chicken essence and salt.

2.Minced vermicelli.

1) Fold the vermicelli into small pieces and soak in warm water for 30 minutes.

2) Chop the lean meat into minced meat;

3) Add cooking wine, salt, soy sauce, monosodium glutamate, pepper, pepper powder, and starch to the minced meat, add a small amount of cold boiled water and mix well;

4) To the appropriate amount of vegetable oil, wait for the oil to boil until 6 7 is hot, put in the mixed minced meat, quickly stir-fry for two minutes, remove from the pot;

5) Then add an appropriate amount of oil, burn until 6 7 mature, add dried chili peppers, ginger and minced garlic;

6) Add the vermicelli and sauerkraut, stir-fry quickly, add salt and peppercorns;

7) Finally, add the minced meat, add the green onion and coriander, stir-fry, remove from the pot and put on a plate.

3.Stewed vermicelli with chili minced meat.

1) Soak the vermicelli in warm water for a while, and when soft, remove it. Slice green onion and ginger.

2) Heat the pot, put an appropriate amount of peanut oil, add bean paste, green onion and ginger to stir-fry, wait for the fragrance, cook cooking wine, soy sauce, add 300 grams of soup, boil, use a small colander to remove the bean paste residue and green onion and ginger, and then put the minced meat, vermicelli and monosodium glutamate in the pot together, and wait for the vermicelli to burn through, then it can be eaten.

4.Stewed kidney bean vermicelli with meat.

1) Cut the pork into centimeter thick slices;

2) Remove the kidney beans and break them into sections;

3) Heat oil in a wok, boil chopped green onion and minced ginger, and stir-fry the meat slices;

4) Put soy sauce and kidney beans, add 500 grams of fresh soup and refined salt, put vermicelli and monosodium glutamate when the kidney beans are almost ripe, and stew through the spoon.