The delicious and sour ants on the tree , how can fans not easily form a group?

Today I will share with you a classic dish "Ant on the Tree" home-cooked practice, Ant on the Tree is a traditional famous dish, mainly fried with vermicelli and minced pork, the taste is light, smooth and delicious, the color is red and bright, because the finely minced meat is pasted on the vermicelli, the shape is like an ant climbing on the branch, and the food has a unique flavor. This dish is named after the shape, the ants are the minced meat, the tree is the vermicelli, and the appearance looks very realistic. Let's share the practice in detail for you, and friends who like it should learn it quickly.

1.First of all, we put the vermicelli into clean water, press it with a plate, let the vermicelli fully soak under the water and soak it for more than 2 hours, so that the vermicelli soaked out of the vermicelli will have a more uniform hardness, if you are in a hurry, you can also soak it in warm water, 20 minutes will be fine, and then take out the soaked soft vermicelli and cut it into sections for later use.

2.Prepare a piece of pork belly, first cut into slices, then chop into meat pieces, pat the ginger and cut it into minced pieces, break the green onion and cut it into green onions, then prepare a few pickled peppers, first cut into rings, and then chop some for later use.

3.Next, we blanch the vermicelli, put the boiling water into the pot and boil for about 20 seconds, pour out the vermicelli when it has no hard core and is transparent, and quickly rinse it with cold water to cool down, so as not to stick together, lose its elasticity, and taste poor.

4.Heat the oil in the pot, fully moisten the pot, pour out the hot oil and add the cold oil, the hot pan cold oil can prevent the minced meat from sticking to the pan, pour the minced meat into the pot and stir-fry for a while, fry the fat inside, after the minced meat is fried until fragrant, add the green onion ginger and pickled pepper to stir-fry together, stir-fry the spicy taste, add 10 grams of bean paste, fry the bean paste and fry the red oil.

5.Pour half a spoon of water from the side of the pot, pour in the vermicelli, let the vermicelli absorb the soup and taste, add 2 grams of salt, a little sugar to enhance the freshness, 2 grams of chicken powder, 1 gram of pepper, stir-fry to dissolve the seasoning.

6.If the color is not ruddy enough, add a little dark soy sauce to adjust the color, fry the color evenly, sprinkle in chopped green onions, if there are garlic sprouts, put garlic sprouts to taste better, pour in a little sesame oil, stir evenly and then put it out of the pot and put it on the plate.

If you want the fans of ants on the tree to form a group, the fans must be soaked in warm water to soften, then cut with scissors for later use, and put oil in the pot. Stir-fry the minced meat tissue to change color and take it out for later use, put a little oil in the pot, put the green onion, ginger and garlic, chop the pepper, stir-fry the fragrance, pour in the vermicelli, add light soy sauce, dark soy sauce, cooking wine, vinegar and stir-fry evenly, add a spoonful of sugar, put a little salt out of the pot, which is delicious and easy to clump.

The vermicelli must be soaked in advance and drained so that it will not form a group.

First of all, before making ants on the tree, you need to soak the vermicelli in clean water for about half an hour (because the temperature of the water used is different depending on the type of vermicelli, the soaking time may be different). When the vermicelli is soaked thoroughly and can be easily pinched off with your fingers, it means that the vermicelli has been soaked, and after soaking, take out the vermicelli and put it in a bowl for later use.

Ants on the tree are used with vermicelli, and the method is as follows:

Method:1Soak the dried vermicelli in cold water until soft.

2.Prepare other ingredients: add some salt to the minced meat, light soy sauce and cooking wine, and stir well; Finely chop the ginger, garlic and shallots, and finely chop the tempeh.

3.Add red pepper oil to the pan, add ginger, green onion, garlic and minced black bean sauce and stir-fry.

4.Stir-fry until fragrant, add minced meat and stir-fry together.

5.Sauté the minced meat until it turns brown.

6.Add stock or water to taste.

7.After boiling, add the soaked vermicelli and stir-fry together, then cover and cook for another minute.

8.Add some light soy sauce, sugar, salt and pepper and simmer until the soup is slightly dry, then stir-fry evenly with a spatula.

9.Add the chicken essence and sprinkle with chopped shallots.

Why is it called ants on the tree: whether it is vermicelli or vermicelli, it is delicious to soak up the soup!

1 Whether you use vermicelli or vermicelli, it's delicious to soak up the soup! [Ants on the tree].

It's almost the same, if you like a thin point, use vermicelli, if you like a thick point, use vermicelli, the material is the same, but the thickness is different.

In fact, the vermicelli and vermicelli are delicious.

Generally, it is better to use vermicelli Sweet potato vermicelli is better.

Is there a difference between vermicelli and vermicelli? We're all of a kind...

Sweet potato flour (also called sweet potato flour) is the most glutenous vermicelli and has the best elasticity in taste. Corn vermicelli is not resistant to cooking or frying, potato vermicelli is not slippery, and it tastes a little sticky. Only sweet potato vermicelli has a yellowish color and a slippery taste, as long as you don't buy a fake, it's very good.

Here's how:

50 grams of minced pork, 100 grams of longkou vermicelli, a little minced green onion and ginger, 15 grams of soy sauce, 10 grams of Shaoxing rice wine, 3 grams of chicken powder, and an appropriate amount of water.

Heat a frying spoon over the heat and stir-fry the minced meat with a little oil.

After the minced meat is stir-fried, add the minced green onion and ginger and stir-fry, then cook in rice wine and stir-fry well.

Add soy sauce and stir-fry until fragrant.

Then pour in an appropriate amount of water and bring to a boil, after the soup boils, sprinkle in a little white pepper and stir well.

Add a little chicken broth to the soup to taste.

Then add the vermicelli and stir-fry over high heat.

When the soup is absorbed by the vermicelli to six or seven percent dry, drop a few drops of sesame oil.

Then fry over high heat to get out of the pot.

Precautions.

Personally, I think sweet potato flour is the best

Sweet potato vermicelli is sweet potato vermicelli, and if you want to dry it, soak it in cold water.

Buy Longkou vermicelli in the supermarket.

<> "Ants on the Tree, fans can't stop eating this well."

1. Soak in warm water to soften and set aside.

2. Stir-fry the minced meat.

3. A spoonful of bean paste and stir-fry.

4. Add green onions, ginger, and garlic and stir-fry.

5. Put the vermicelli and stir-fry. Streptotremor.

6. Add an appropriate amount of water.

2. Envy infiltration 1, a spoonful of soy sauce.

2. A spoonful of oyster sauce.

3. A pinch of salt chicken essence.

4. A spoonful of sugar.

5. Simmer for 2 minutes and sprinkle with millet spicy.

6. Stir-fry evenly.

Ants on the tree is a Sichuan dish, just like dishes such as fish-flavored shredded pork and mapo tofu, which is an authentic home-cooked dish.

Although it is a home-cooked dish, the taste of Sichuan cuisine is by no means spicy and numb, but one dish with a rich aftertaste, and each dish has its own taste and personality. Perhaps, this is the reason and charm of Sichuan cuisine that has endured for a long time.

Because of the vegetarian diet, the ant tree I made is a modified version. It is an ant made of minced meat, replaced with wild mushrooms from the Northeast and winter bamboo shoots from the south of the Yangtze River, and I laughed and said that the ants I made were black and white. There is also the replacement of vermicelli with sweet potato vermicelli.

Although there is such a change, the essence of Sichuan cuisine remains the same, after all, I was a chef when I took the exam, and I made Sichuan cuisine! After scoring the test results, I made three dishes of fish-flavored shredded pork, boiled beef, and dry braised fish, and I have firmly engraved the seasoning of Sichuan cuisine in my bone marrow.

Okay, now let's talk about how my ants go up trees. The ingredients used are sweet potato vermicelli, wild mushrooms, bamboo shoots and green garlic. The seasonings are Lee Kum Kee's bean paste, fresh soy sauce, cooking wine, vinegar and sugar.

The first is the processing of vermicelli, which needs to be cooked in advance, but it can't be cooked too badly, and if it is overcooked, there will be no chewiness. Winter bamboo shoots need to be boiled in boiling water to remove astringency, and cut into small cubes like mushrooms, and green garlic is also diced.

Heat the pan with cold oil, first put in the bean paste, then add soy sauce, cooking wine, vinegar and sugar and stir-fry, the seasoning should be sufficient, stir-fry to bring out the fragrance, add a small amount of boiling water, cover the pot, make the taste of mushrooms and winter bamboo shoots stronger, and then pour in the boiled vermicelli.

After pouring in the vermicelli, you need to stir-fry over high heat to collect the juice, wait for the juice to dry, drip in sesame oil, sprinkle in diced green garlic and then you can get out of the pot. If you are vegan and do not eat green garlic, it can be omitted here.

The ant made of vermicelli on the tree has a more northern style than the dish made of vermicelli, just as the southerners are weak and the northerners are rough, and the dish also has a personality.

After the beginning of winter, the north with four distinct seasons is more suitable for eating dishes with slightly heavier tastes, nourishing the coke, nourishing the liver and kidneys, so as to resist the cold wind in the north!

Wash the pork, chop it into minced meat, mince the green onion, ginger and garlic, pick cowpeas, pickled peppers, mince green peppers, soak the vermicelli for one hour in advance, add the minced ginger to the minced meat, then adjust the dark soy sauce, monosodium glutamate, pepper, five-spice powder, and grasp well. Put oil in the pot and heat it, add the bean paste to the pot, fry the bean paste, pour in the green onion, ginger and garlic and stir-fry until fragrant, pour in the minced meat, cook and fry over medium heat, fry the minced meat, pour in cooking wine, vinegar, and white sugar until the minced meat completely changes color and begins to dry and fragrant, pour in the cowpeas, pickle pepper and continue to fry over medium heat, then pour the vermicelli, fry the vermicelli and the minced cowpeas in the pot evenly, and you can serve the plate after a while.

First of all, wash the pork, chop it into minced meat for later use, cut the green onion, ginger and garlic, soak the vermicelli in hot water for an hour in advance, pour in the bean paste and seasoning and stir-fry after the oil is hot, then pour in the minced meat and change to medium heat to cook, pour in pickled pepper and vermicelli, and finally pour in the broth.

Ants on the tree should choose a lot of fans.

What kind of fans and fans and that minced meat can be chosen by the ant on the tree.

What fans should you want to be an ant on the tree, I think it's actually okay.

What fans should be used to make ants on the tree? The above said that you can choose sweet potato flour.

There are generally two kinds of vermicelli, one is mung bean vermicelli, which is suitable for summer, and the other is sweet potato vermicelli, which is more suitable in winter. Mung bean vermicelli: antibacterial and antibacterial, hypolipidemic, anti-tumor, detoxification, etc.

Sweet potato vermicelli: 1Laxative detoxification, 2

Assisted blood pressure, 3Assist in blood sugar control, 4Cardiovascular, 5

Strengthens immunity, 6Anti-aging, 7Anti-cancer and anti-cancer.