When making celery fried vermicelli, why do the vermicelli always stick to the pan?

The correct way is to soak the vermicelli in warm water for 3-4 hours, and soak until there is no hard core. Add water to the pot and boil, blanch the vermicelli, boil the vermicelli and make it transparent, take out the vermicelli, put it in cold water to cool, drain the water, cut the vermicelli into a long section of about 10 cm, put it in a container, add 1 tablespoon of oil, mix well, mix the vermicelli with oil, so that the vermicelli will not stick to a ball when fried, and it will not stick to the pan.

It may be that this vermicelli is not very good, and it may be that it is too hot. Don't use too much heat after the vermicelli is put into the pot, you can use a simmer, otherwise the vermicelli will be easier to stick to the pan.

Because the main ingredient of vermicelli is starch, it will dissolve when it encounters heat, so first of all, put more oil in this dish, put vermicelli last, fry a little faster, and then add a little water in an appropriate amount to get out of the pot as soon as possible.

Because the vermicelli is not mixed with oil. Vermicelli needs to be soaked in advance, soaked in warm water, do not use boiling water, soak with boiling water, vermicelli is easy to break, there is no appearance, and you will not be surprised when you eat the taste, blanch the vermicelli, after cooling, add a tablespoon of oil and mix well, mix the vermicelli with oil, so that the vermicelli will not stick into a ball when frying, and it will not stick to the pan.

The method is as follows: 1. Before frying the vermicelli, the dry vermicelli does not need to be soaked in boiling water, only need to be slightly cut into two sections with scissors, then pour boiling water into the pot and boil over high heat, and after the water boils, put the vermicelli into the pot and cook until it is seven mature. Seeing that the vermicelli in the pot is expanding, take out the vermicelli and put it in cold water to control the moisture, and then add a little cooking oil and stir it.

In this way, it will not stick to the pan when frying, and it will be Q bomb when eating).

2. Prepare a clean pot and pour an appropriate amount of cooking oil into the pot (a little more than when stir-frying). When the oil temperature rises, put a slice of ginger into the pot and press the ginger slices with a spatula and wipe it all over the pot (to prevent it from sticking). Then you can add your favorite side dishes (e.g. ham, greens, etc.).

When the side dishes are fried until they are seven ripe, you can add the vermicelli.

3. After the vermicelli is put into the pot, turn on the high heat and stir-fry quickly, and wait for the vermicelli to taste and become dry again, then turn off the heat and remove from the pot. The simple, delicious and delicious fried vermicelli is ready.

Material. A small handful of vermicelli, 300 grams of celery, 100 grams of pork, two cloves of garlic, light soy sauce, Sichuan pepper powder, salt, chicken essence.

Method. 1.Soak the vermicelli in warm water until soft and set aside.

2.Remove the leaves of celery, leave the stems, wash and cut into inch segments for later use.

3.Shred the pork and set aside, minced garlic and set aside.

4.Heat oil in a wok, stir-fry with crushed garlic over medium heat, stir-fry shredded pork and change color, pour a little peppercorn powder and light soy sauce, and stir-fry until colored.

5.Stir-fry the celery and add salt.

6.Then add the vermicelli, pour a little water into the pot, fry the vermicelli until soft, and finally add a little chicken essence to get out of the pot.

1.Wash the celery and cut it into sections, cut the meat into shreds, cook the vermicelli for two minutes, and then soak for 10 minutes until it is soft.

2.Stir-fry shredded pork, green onion and ginger.

3.Add cooking wine, soy sauce and sugar.

4.Add the celery. Salt, chicken essence.

5.Add vermicelli and stir-fry, and remove from the pan with sesame oil.

The best way to fry celery noodles is to first blanch the vermicelli in boiling water. Then cut the celery into pieces and put the two together in the pot and stir-fry.

If there is any meat dish that makes people not get tired of eating, and even more popular than chicken, duck and fish, then I think it must be this cabbage fried vermicelli, although there is only a trace of meat food, but the taste is very fragrant, crispy cabbage, flavored vermicelli, people love it very much, plus white rice, or hot steamed buns, especially to relieve hunger.

As a very ordinary home-style stir-fry, cabbage fried vermicelli is not complicated, but some people just can't do it successfully, the vermicelli is not sticky to the pan, or it is very easy to lump together, which not only harms the appearance, but also tastes not very good. Today, I will share with you the key link of cabbage fried vermicelli, the vermicelli is so solved, and you will not be afraid of sticking to the pan and becoming lumpy.

First prepare a small handful of vermicelli in advance, cut some of it with restaurant kitchen scissors, it is very convenient to eat, and it is very easy to roll when stir-frying, and then pour boiling water to soak the vermicelli until soft. Some people like to blanch in water, although it can become loose quickly after boiling, it is very easy to lump in the process of frying.

Then prepare a cabbage in advance, separate it from the middle, remove the hard core of the cabbage, and then break it into a small piece, the cabbage must be hand-sized, so that it is delicious, and all the tears are put into the basin to clean up and reserve. Prepare a small piece of pork belly in advance, cut it into slices, choose a slightly fatter pork belly, and set aside after cutting.

Drain the soaked vermicelli, add some dark soy sauce and some vegetable oil, and stir well, so that the vermicelli will taste and not easy to lump together during the frying process. Pour vegetable oil into the cold pot, then put the pork belly in the pot, and fry the intestine oil of the pork belly out, so that it is not easy to get tired in the process of eating, and it is especially fragrant, and it has been fried until the skin is yellow, and then it is reserved.

Leave oil in the pot, fry the garlic and dried peppers after the oil is boiled, fry it into a fragrant atmosphere, then pour in the shredded meat, stir-fry twice, then pour in the cabbage, go red and stir-fry, fry the cabbage until it becomes slightly loose, then pour in the vermicelli and stir-fry for a few seconds, add a spoonful of salt, appropriate monosodium glutamate, a little white pepper, appropriate light soy sauce, and stir-fry 3578 times to get out of the pot.

This delicious and simple cabbage fried vermicelli is ready, delicious and delicious, the cabbage taste is crispy, the shredded meat is fat but not greasy, and the vermicelli is delicious, which is a home-cooked meal that can be met but not sought.

Vermicelli can be stir-fried with cabbage, potatoes, tofu, bean sprouts, white radish, carrots. It is very delicious and has a special taste. When frying vermicelli, you should blanch it with hot water in advance, and put more oil in the pot so that it will not be muddy.

Vermicelli is generally better to stir-fry mixed vegetables, that is, leeks, vermicelli, etc. are fried together, of course, you can also consider wrapping buns. The vermicelli can be softened in advance and put in the pan at the end.

Vermicelli and cabbage tofu, these vegetarian dishes are particularly delicious when stir-fried together, and after the vermicelli is soaked soft, it must be cooled in water, and then poured in when the oil is hot, and it will be out of the pot with a quick stir-fry.

<> "Celery fried vermicelli.

Ingredients: Appropriate amount of celery, appropriate amount of vermicelli, appropriate amount of green onion, garlic and ginger, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of oyster sauce, 1 spoonful of rice vinegar, appropriate amount of thirteen spices, appropriate amount of salt.

Steps: 1. Remove the celery leaves, wash and cut into pieces, blanch for a few minutes, and remove them.

2. Boil the vermicelli until soft and remove it.

3. Put oil in the pot, add green onions, ginger and garlic to fry until fragrant, add celery, add the sauce, and stir-fry the noodles over medium heat.

How to fry vermicelli:

1.Soak the dried vermicelli in warm water for 10 minutes.

2.Then wash and boil with cold water over high heat, and cook until seven or eight are ripe3Immediately after turning off the heat, scoop the vermicelli into cold water, and pass it through the cold water twice to let the vermicelli completely cool down before stir-frying it will be more vigorous.

4.Remove the chilled vermicelli, drain and set aside.

5.Finely chop the green onion and ginger and set aside.

6.Knock the eggs into a bowl, add a tablespoon of water and beat with a blender 7On low heat, heat the oil in the wok and bring the green onion and ginger to the pot.

8.Pour in the egg mixture and reduce the heat to medium.

9.Use chopsticks to quickly pull and pull until the eggs are crumbled.

10.Put in the vermicelli, and also use chopsticks to pull the mixed eggs and vermicelli 11When you see that it is almost evenly mixed, add the gold label light soy sauce, dark soy sauce, a little salt, and pull it to see the vermicelli color evenly.

Fried vermicelli always love to stick to the pan? Teach you a trick, the fried vermicelli is flavorful and strong, and it doesn't stick to the pan.

After adding water and cooking, stir-fry in oil, and the vermicelli will not stick together;

Soak the vermicelli with water first, and then fry it finally.

Vermicelli choose the kind of boiling resistance and strength, first cook in hot water, wash it in cold water, it will not stick to the pot, fry the minced meat in the pot, add dark soy sauce, a small amount of broth, or water, add vermicelli, quickly stir-fry and add sesame oil and minced shallots.

Don't blanch the noodles when frying, do this step more, the noodles are delicious and don't stick to the pan! When it comes to vermicelli, you will not be unfamiliar with it, vermicelli is also very delicious when made into dishes, vermicelli is made of sweet potatoes and potatoes as raw materials, the production method is more troublesome, first you need to grind the sweet potatoes into a pulp, and then put the pulp for a period of time, precipitate into sweet potato powder, and then process the sweet potato flour to make vermicelli, usually everyone eats vermicelli is bought outside to eat, and when buying vermicelli, you should also carefully choose it, the color of vermicelli is gray-white, yellow or yellow-brown, and the shape is strip-like, It is also divided into thin vermicelli, wide vermicelli, etc., and the taste is similar in either case.

There are many ways to eat vermicelli, you can boil, you can fry, fried is more delicious, but it is always easy to stick to the pan when stir-frying, and it sticks together, not only is it not good-looking, the taste is not delicious, when frying vermicelli, many people will blanch the vermicelli, and then fry, in fact, don't rush to get off the pot after blanching the water, do one more step, and it will not stick together.

First prepare the dry vermicelli, then soak them in water for an hour, remember to soak them in cold water, then add water to the pot, put in the soaked vermicelli after the water boils, blanch the water properly, and then take the vermicelli out of the pot and drain the water, then pour in a little chive oil and stir well, so that the vermicelli will not stick together.

Then you can fry the vermicelli, when you fry the vermicelli, add a little minced meat to make it more delicious, chop the pork, add bean paste, soy sauce, salt, starch and stir evenly for later use, put oil in the pot, add ginger and garlic to stir-fry, then put in the marinated minced meat and fry until fragrant, and finally put in the blanched vermicelli and fry evenly and add salt to get out of the pot.

In addition to the vermicelli can be fried with minced meat, and fried with bean sprouts and leeks, it also tastes very good, and it can also be fried with lotus white.