How do you make fried vermicelli with minced meat? How to make fried meat with strips of noodles

Choose the kind of vermicelli that is resistant to boiling, cook it in hot water first, wash it in cold water, and it will not stick to the pot, soak the vermicelli for 55 minutes. Then take it out.

Marinate the minced meat with some old wine. Add oil to the pan, add the dried minced garlic and stir-fry until fragrant, then add the minced meat. Spread out and set aside.

Put dried chilies, green onion and ginger, vermicelli in the pot, add a bowl of water, 1 tablespoon of salt, and then put some soy sauce, and then stir constantly with chopsticks, until the vermicelli is soft and the water is about to boil dry, and then put the fried minced meat into it. Stir-fry until the moisture is dry. Then sprinkle with chopped green onions and serve.

First of all, prepare the vermicelli, soak it in water at a temperature of about 60 degrees for one to two hours (cold water is OK, you have to soak it a day in advance, and blanch it with boiling water when stir-frying), and cut it short with scissors. Put oil in the pot, fry the meat foam, fry the bean sauce (add some dried chili shreds for spicy food) until fragrant, fry the vermicelli together for half a minute to give sugar, monosodium glutamate, soy sauce, sesame oil, and green onions. Stir-fried vermicelli with minced meat is fine, and it's very simple.

Stir-fried vermicelli with minced pork.

Soak the vermicelli in warm water to make the vermicelli full. Set aside. Mix the minced meat with a little salt and cooking wine.

Remove from the oil pan, add the green onion and ginger and stir-fry until fragrant, pour in the minced meat and stir-fry. When the minced meat is 8-9 years old, put the vermicelli, add salt, chicken essence, sugar, a little soy sauce, if you like spicy food, you can add some hot sauce in moderation. Stir-fry out of the pan.

Braised vermicelli. Minced vermicelli can also be braised in the braised meat. It is to put vermicelli when the minced meat is 8-9 ripe, then add a bowl of water or broth, add salt, chicken essence, sugar, and soy sauce and cook for a while. This method is softer and rotten, and it is more suitable for the elderly and children.

Note: Add some minced mustard to make it more flavorful).

Ingredients: minced meat, green onion, ginger foam, chili pepper foam.

Fry the vermicelli under high heat oil for a while, and the noodles will bubble.

The vermicelli is fried thoroughly and served out to dry in oil.

Use the fried ingredients in the deep-fried oil.

Add the ginger foam and chili foam and stir-fry until fragrant, then pour in the meat foam.

At the same time, add a small amount of soy sauce and Danxian bean paste.

After the ingredients are salted and stir-fried, add the fried vermicelli and stir-fry.

Then add a small amount of water to cover half of the total.

Cover the pot and let it simmer until the water is dry.

Add the green onion and remove from the heat.

As usual when cooking, add a little more water to boil it to absorb the flavor, and when it is almost ready, don't put it out and simmer it. Give it a try.

Homemade minced meat vermicelli with super rice.

Eat like this, and it won't taste good for you and me.

Ingredients: 500 grams of pork belly, 500 grams of vermicelli, 1 green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper water, appropriate amount of pepper noodles, appropriate amount of salt.

1. Prepare the ingredients, cut the meat into pieces, cut the green onion into sections, and cut the ginger and garlic into foamed <>

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2. Boil water in a pot, put in the vermicelli and cook until 9 is mature, then remove from the pot and <> in cold water

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3. Heat oil in a wok, add green onion and ginger to burst the fragrance.

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4. Add the pork belly and start stir-frying.

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5. Fry until 5 ripe, pour a few drops of cold water, and add green onions.

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6. After the meat changes color, pour in soy sauce, peppercorns, water, salt and <>

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7. Fry until 9 is ripe, then add the vermicelli.

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8. Continue to stir-fry until cooked, remove from the pot, and add an appropriate amount of pepper noodles.

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9. The fragrant vermicelli fried pork is ready.

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10. Precautions: Put a few drops of cold water when frying meat, and the fried meat is fragrant and tender.

Vermicelli contains a lot of starch, so it tastes sweet, vermicelli can be paired with other dishes, vermicelli tastes slippery after cooking, especially after being immersed in seasonings and the taste of other dishes, vermicelli will taste more delicious, the most common way to make vermicelli is to make stews with vegetables such as sauerkraut, in fact, vermicelli is also very good to use to fry meat, let's learn the practice of vermicelli stir-frying meat.

Method 1: 1Heat oil in a pan and stir-fry with the prepared shredded pork.

2.Add the chopped green peppers.

3.After that, add the soaked fans at the right time. (Generally, put the vermicelli in water and soak it for 10 minutes before removing it) and stir-fry. When cooked, serve on a plate.

Method 2: 1 Vermicelli is best to use sweet potato flour, which is coarser and has a strong taste. Wash the sweet potato vermicelli first and soak it in water for a while.

2Wash the lean meat and cut it into shreds. Then use corn starch, light soy sauce, salt, stir well and marinate for a while.

3Garlic slices, ginger slices, green onions, wash and slice.

4 Heat the pot, add fennel, Sichuan pepper, garlic slices, ginger slices, green onions, soybean sprouts, stir-fry in the pot to bring out the fragrance.

5. Pour the shredded meat into the pan and stir-fry evenly.

6. Mix some light soy sauce to enhance the color and taste.

7Next, stir-fry the vermicelli in a pot and sprinkle in a little salt. Because the vermicelli has been soaked in water, it is easy to cook, and it does not need to be fried for too long.

8. Stir-fry the vermicelli to eat it while it is hot, if it is cool, the vermicelli will become hard and become a lump. Serve hot for better tasting.

Method 3: Remove the soaked vermicelli and cut into four sections.

Pour sesame oil into the pan, pour in the lean meat when there is a lot of white smoke, put one to two spoons of sauce and chili, and stir-fry.

Stir-fry until the meat is almost cooked, pour in the vermicelli, stir-fry quickly, add salt, green onions. At this point, add a bowl of water to the pot and submerge the vermicelli. Cover the pot.

At this time, you have to keep it, and turn over the noodles and meat from time to time. Avoid sticking to the pan.

When the water is boiled until it is almost dry and the vermicelli is shiny and fluffy, turn off the heat and remove from the pot.

Fold the long vermicelli into short pieces, rinse them with water to wash off any dust that may be on them, boil the vermicelli until soft, drain it, and dry it in a basin for later use.

Ingredients: minced meat, green onion, ginger foam, chili pepper foam.

Fry the vermicelli under high heat oil for a while, and the noodles will bubble.

The vermicelli is fried thoroughly and served out to dry in oil.

Use the fried ingredients in the deep-fried oil.

Add the ginger foam and chili foam and stir-fry until fragrant, then pour in the meat foam.

At the same time, add a small amount of soy sauce and Danxian bean paste.

After the ingredients are salted and stir-fried, add the fried vermicelli and stir-fry.

Then add a small amount of water to cover half of the total.

Pork stewed vermicelli:

1. Pork stewed vermicelli.

Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli (it is good to have wide flour), green onions, ginger, Sichuan peppercorns, spices, sugar, salt, MSG.

Method: 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.

When I was a child, I liked to eat vermicelli, fried lean meat, or duck offal, chicken offal, but fried lean meat, and I never got tired of eating it. Dad would add some shredded squid to it, and it was a delicious dish. Sometimes there is such a dish in the banquet, most people only care about eating fish and duck meat, but I often stare at the fans, my mother said to me:

You're stupid, you don't eat meat and fish, just take care of this bowl of vermicelli. "My daughter also loves to eat, and when my husband ate it for the first time, it was like discovering a new world, and it turned out that there was such a delicious dish. Vermicelli, there are lotus root flour, potato flour, and potato flour, and the thick strips are suitable for stewing.

I used mung bean vermicelli, the thin kind. It is suitable for stir-frying and eating, and it has good flavor attachability, absorbs the umami soup, and is refreshing and pleasant.

1. First fold the vermicelli into small sections, soak in warm water for 30 minutes, then chop the lean meat into minced meat, add cooking wine, salt, soy sauce, monosodium glutamate, pepper, pepper powder, and starch, add a small amount of cold boiled water and mix well;

2. Pour in an appropriate amount of vegetable oil, wait for the oil to heat until it is 6 7 hot, add the mixed minced meat, quickly stir-fry for two minutes, and remove from the pot;

3. Pour in an appropriate amount of oil, burn until 6 7 mature, add dried chili shreds, ginger shreds, minced garlic, then put in vermicelli and sauerkraut, stir-fry quickly, add salt and pepper powder, and finally put in the minced meat just now, put in the green onion and coriander, stir-fry, and put it on the plate.

Preparation of minced meat vermicelli:

Boil water to soak the vermicelli softly, be careful not to soak it for too long, soak until the vermicelli is still a little strong, and then take it out and soak it in cold water, be sure to use cold water.

Heat a little oil in a wok and fry the minced meat in the pan to dry the water so that the minced meat becomes loose and drain the excess oil. Appropriate amount of bean paste, stir-fry until fragrant, chop the garlic into the pot and stir-fry until fragrant.

Drain the water vermicelli and fry it with the minced meat, an appropriate amount of chicken essence monosodium glutamate, a little dark soy sauce, stir-fry evenly, a handful of chopped green onions, and fry a few times out of the pot.

Here's how to make minced vermicelli:Ingredients: appropriate amount of pork belly, appropriate amount of minced green onion, ginger and garlic, appropriate amount of sweet potato vermicelli, appropriate amount of bean paste, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of oil and salt.

1. Chop the pork belly into minced meat, pour in an appropriate amount of oyster sauce and dark soy sauce, marinate for 20 minutes, close and set aside.

2. Put the vermicelli in the pot of water, remove the dry water, cut the green onions, ginger and garlic for later use.

3. Heat the oil in a pan, heat the oil, add the marinated minced meat and stir-fry evenly.

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

5. Add the vermicelli and stir-fry, add an appropriate amount of salt and light soy sauce to make the vermicelli evenly colored. Add an appropriate amount of water and continue to stir.

Here's how:

Vermicelli for later use. Set aside.

Set aside the pork belly.

Bring the water to a boil, add the vermicelli and cook for about 20 minutes.

Strain out and put in a bowl, replace with water and soak slightly.

Pour the oil into the pan. Add the vermicelli and stir-fry lightly.

Pour in the cooking wine and add the garlic table to taste.

The authentic vermicelli fried pork is out of the pot.

Tip: Stir-fry the vermicelli after boiling the pot. It should not be fried for too long.

The home-cooked recipe of meat foam vermicelli is as follows:Tools Ingredients: 50 grams of imitation pork belly, 300 grams of potato vermicelli, 5 ml of dark soy sauce, 10 grams of salt, 5 grams of monosodium glutamate, 1 gram of pepper, 1 clove of garlic, 1 green onion, 3 red rice peppers, half an onion, a carrot, a garlic moss, an appropriate amount of oil, a knife, oil, pot, plate.

1. 300 grams of soaked potato vermicelli, one carrot and half an onion.

2. Dice the onion, carrot and garlic, slice the garlic, chop the green onion into chopped green onions, and dice the red rice pepper.

3. Chop the meat into the end.

4. Heat the oil in the wok and stir-fry the minced meat.

5. Add chopped green onions, garlic slices, and red rice pepper and stir-fry until fragrant.

6. Add diced onion, carrot and garlic and stir-fry.

7. Cook into the old smile and add color.

8. Add the soaked vermicelli and stir-fry, and pour in a spoonful of stock or hot water.

9. Add salt, monosodium glutamate and pepper while stir-frying.

10. When the soup becomes less, remove from the pot and serve on a plate.

The dish of fried vermicelli with minced meat seems simple, it is really not simple to do a good job and make the taste, look at the taste of home-cooked dishes, fried noodles with minced meat are fried, the vermicelli is bright and smooth and not greasy, the minced meat is adsorbed on the vermicelli, the meat is full and round, there is no sense of adhesion in a bite, the entrance is smooth and elastic, and it is really delicious.

What kind of vermicelli to choose for fried vermicelli with minced meat? The vermicelli is made of potato vermicelli, the taste is good and elastic, the water absorption is strong, the fried vermicelli is transparent, and the chopsticks are fragrant!

How do you make fried vermicelli with minced meat delicious? Let me tell you how to do it.

Ingredients: dried potato vermicelli, pork.

Seasoning: salt, monosodium glutamate, soy sauce, sugar, edible oil, green onion, ginger and garlic, ingredient oil, cooking wine, dark soy sauce, water starch, etc.

How to make:1Soak the dried potato vermicelli in cold water for about 1 hour until soft, add water to the pot and bring to a boil, put the vermicelli in boiling water and cook over low heat for 2 minutes until cooked, remove it from the cold water, and cut the vermicelli to a moderate length with scissors.

2.Slice the pork, then shred, mince it with a top knife and slurry it with cooking wine, salt, and wet starch to make it smoother.

3.Heat the pot on the fire, add cooking oil, stir-fry the minced meat, stir-fry the green onions, ginger and garlic, stir-fry the soy sauce until fragrant, stir-fry the vermicelli evenly, add salt, monosodium glutamate, sugar to taste, add a little water, continue to stir-fry over medium-low heat, add dark soy sauce to adjust the color, pour the material oil and wrap the tail, stir-fry evenly and put on the plate.

Features: silky smooth, Q elastic taste, fresh and salty aroma in the mouth.

Blanching the vermicelli after soaking the water back to softness, blanching is the key, not blanching for too long, the vermicelli itself is very damnish, and blanching too long will make the vermicelli overdraft and affect the taste.

When stir-frying, green onions, ginger and garlic must be fried until fragrant, and then soy sauce is added, and soy sauce should also be stir-fried, otherwise there will be a taste of raw soy sauce, which will also affect the color.

Add a little water, not too much, otherwise it will also affect the taste of the vermicelli, just pour a little oil on the material, too much will have a feeling of mouth.

First of all, we first soak the vermicelli in hot water to soften, then heat the oil, add the minced meat, stir-fry until fragrant, add light soy sauce, then add chopped green onion and garlic, add a little water, put the vermicelli into the pot, add an appropriate amount of salt, and stir-fry over high heat for about 10 minutes.

First prepare some fresh pork minced for later use, then prepare some vermicelli pieces in clean water, heat oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then put in pork, then pour in vermicelli, add seasonings, and stir-fry over high heat to get out of the pot.