What are the tips for ants to go up to the tree and fry vermicelli and stick to the pan?

People who like to eat vermicelli, there is a dish that should be no stranger, its name is "ants on the tree", that is, our home-style fried minced meat vermicelli, because the shape of the minced meat is close to small ants, the vermicelli is described as a tree skill, just like a small ant climbing on the branch, so it has the name of ant on the tree.

When cooking vermicelli, it is easy to encounter some problems, such as vermicelli has a hard core, does not taste or sticks together, which will affect the taste of the dish, and then introduce a trick for cooking vermicelli, which can not only prevent vermicelli from sticking to the pan, but also make the vermicelli root clear and flavorful, very delicious.

Ingredients: vermicelli, pork.

Auxiliary materials: green onions, red pickled peppers, ginger.

Condiments: Pixian bean paste, edible salt, rice wine, light soy sauce, soy sauce, sesame oil, white sugar.

1.For easy eating, cut the long vermicelli to a suitable length and boil the vermicelli for 5 minutes until the vermicelli is soft and cooked through.

2.After the vermicelli is cooked, control the water and put it into a bowl, first add 3 grams of light soy sauce and 1 gram of soy sauce and stir well, which can improve the color and flavor of the vermicelli, and then pour in a little sesame oil after stirring, which can produce oil slick, and it is not easy to stick to the pan when the vermicelli is fried afterwards, and it will not lump together.

3.A piece of fat and lean pork, first slice and then chop the minced meat, cut the green onion into green onions, cut the ginger into ginger foam, and put it together with a spoonful of red pickled pepper for later use.

4.Add a little vegetable oil to the wok after the frying pan is cool, add the minced meat in the hot pan and cold oil, stir-fry for a while, fry the minced meat until it fades, fry the vegetable oil, then add green onion ginger and red pickled pepper, add 5 grams of Pixian bean paste and 3 grams of rice wine, stir-fry for a while, and fry the red oil of Pixian bean paste.

5.Then add the prepared vermicelli and stir-fry quickly so that the minced meat sucks on top of the vermicelli.

6.Finally, add 1 gram of white sugar to enhance freshness, 2 grams of edible salt seasoning, and then add a handful of green onions, stir-fry the condiments evenly, and fry the aroma of green onions.

When making vermicelli dishes, you only need to solve the vermicelli in advance, not only is it not easy to stick to the pan, but it is also delicious, and you can like it.

The cooking time of vermicelli should not be too long, about 5 minutes is just right, if the time is too long, the vermicelli will be cooked, and you can also use boiling water to soak the vermicelli in advance to soften.

This one is really easy to solve, you can add a little water, so it is not easy to stick to the pan when frying the vermicelli, and also, a little more when pouring oil at the beginning.

Ants on the tree to fry vermicelli, old sticky pan, the main reason is that the fire may be too big, the pot is not non-sticky, and then the vermicelli is more viscous, and the surface should be covered with a layer of cooking oil in advance, so as to reduce stickiness.

There are a lot of skills, you must pay attention to adding water when frying vermicelli, and you should also pay attention to controlling the heat, and you should also keep stir-frying, add your favorite seasonings, and also add water, so as to avoid sticking to the pan.

You can brush a layer of peanut oil on the bottom of the pot when making it, you can also put in some peanuts, so that there will be no sticking to the pan, you can also pour more oil when stir-frying, you can also put in some lard, and you can also pour in some lemon juice, so that it will not stick to the pan.

Be sure to clean the pot in advance, and you also need to wrap some starch on it, and then put it in the pot to make it, add some cool white boiling, and it will not be easy to stick to the pot.

The vermicelli is a little later, the fire is smaller, the stir-fry time is not too long, you should pay attention to the seasoning, and you should pay attention to the technique of stir-frying.

Finely chop the green onion, ginger and garlic, and chop the bean paste. Heat the oil and fry a tablespoon of bean paste, be sure to stir over low heat, don't be mushy, and fry until the oil is red. Add minced ginger and garlic and stir-fry until fragrant, and stir-fry minced meat until scattered and white.

Ant on the tree is a very popular home-cooked dish, the vermicelli is crystal clear, the meat foam is dotted on the vermicelli, the taste is characterized by the vermicelli strength is smooth, the meat foam grains are dry and fragrant, the taste is spicy, especially under the rice, low cost to make tall dishes, ant on the tree is a classic.

First of all: prepare the longkou vermicelli and soak it in cold water for about 30 minutes, do not use hot water, because the vermicelli soaked in hot water has a bad taste, and it is easy to stick to the pan when fried, and then prepare the ingredients: beef foam, chopped green onion, ginger and garlic, green and red pepper rice.

In the restaurant eating the dish of ants on the tree, the most common failure points are as follows: the vermicelli is too easy to break, and it will be broken when it is clamped, which is the most common problem; There is another kind of fan lump, which sticks together; Also, the seasoning is not mixed well, and you can even eat salt cubes. Ants on the tree is a traditional Chinese dish with vermicelli and minced pork.

Its color is bright red and the taste is smooth and delicious. The minced meat sticks to the vermicelli, like an ant crawling on a tree branch, and the food has a unique flavor. I remember the first time I made this dish, I brought food to my children to school, and my classmates rushed to eat it.

Fold the sweet potato vermicelli into short sections and put them in a basin, rinse them and soak them in warm water for 20 minutes. You can add a pinch of salt to the warm water. Soak until the vermicelli has no hard core, remove and set aside. Wash and peel the pork belly and chop it. Chop two cloves of garlic and a small piece of ginger into minced ginger and garlic, and chop the shallots into chopped green onions.

Ant on the tree, also known as meat not vermicelli, is one of the special dishes in Sichuan Province, because the meat is not attached to the vermicelli, the shape is similar to ants climbing the branches and get the name, the ant on the tree is usually made of vermicelli or vermicelli, meat is not the main ingredient, ginger and shallots, bean paste, etc., the taste is light, smooth and delicious, the color is red and bright, etc., take 2 handfuls of mung bean vermicelli with warm water to soak soft and drain for later use. After soaking, you can cut it with scissors to make it shorter, and it is easy to clip when eating. (Of course, it's okay if you don't cut it, don't raise the bar.)

In addition, the vermicelli should be soaked soft and thoroughly, until you can pinch it off with your hands and there is no hard core in the middle.

First prepare fresh ingredients, and also wash the pork belly, chop it into minced meat, then pour in some starch and cooking wine and some egg whites, stir well, then boil water, cook the sweet potato vermicelli, then take it out and set aside, heat the oil, pour in the green onions, ginger, garlic and stir-fry, then stir-fry the minced meat, then add some bean paste, then put the cooked sweet potato powder into the pot for stir-frying, then sprinkle some seasoning, and finally add half a spoon of dark soy sauce and sprinkle some chopped green onions.

You can apply some oil to the bottom of the pan to avoid sticking to the pan and at the same time ensure the texture of the dish without affecting the other ingredients.

You can mix some oil in the vermicelli to prevent it from sticking, or you can use a fire to heat the pan before cooking, so that it can also not stick to the pan, or you can put the meat first, and then put the vermicelli at the end, which can also avoid sticking to the pan.

Put a little oil on it when you make it, so that it won't stick to the pan after it comes out, and you can get it down with your hands.

In addition to the soaking of the vermicelli, the initial solution of the vermicelli is also very important, do ants on the tree, vermicelli immediately into the pot is a big mistake, do 1 step a day, the vermicelli is white and red and not sticky and neat: the soak a little better vermicelli roughly cut, similar to 15 cm long, scoop it up and put it into a relatively large basin, which is conducive to practical operation.

2 grams of dark soy sauce is mixed with 5 grams of light soy sauce, which is good for coloring the vermicelli. While pouring in, stir with chopsticks to make the vermicelli evenly dyed reddish-brown, and the fried vermicelli is especially white and red. There is also a killer feature to avoid the fans sticking to each other, and that is a little vegetable oil.

Pour in 10 grams of vegetable oil, also stirring while drizzling. The vermicelli processed in this way can avoid the sticking of vermicelli and sticking to the pan to the greatest extent in the process of stir-frying.

Main ingredients: 150 grams of dried vermicelli, 100 grams of refined pork belly Seasoning: 10 grams of shallots, 10 grams of garlic, 5 grams of ginger Condiments:

40 grams of vegetable oil, 20 grams of bean paste, 15 grams of light soy sauce, 10 grams of rice wine, 150 grams of boiling water, 1 gram of salt, 2 grams of sugar, grams of white pepper powder, 3 grams of dark soy sauce, 2 grams of chicken essence or chicken powder (optional), 5 grams of sesame pepper oil.

Take a large handful of dried vermicelli, about 150 grams, wash it with warm water, and put it in the kitchen sink. Pour in boiling water at an appropriate temperature of 40 degrees and soak for about 30min. As for the fans who don't have a hard heart, the tone is white, don't soak too much, then the fans are very easy to break, and the taste is not strong.

The upper rib is the pork belly that is next to the pork rib, and there is hardly any fat layer, which is also called fine pork belly. The amount of use should not be too much, about 100 grams is enough, finely chopped and finely chopped into fine meat foam. Remove the soaked vermicelli, cut them into 10-15 cm pieces with scissors, and put them in a kitchen sink.

Mix 2 grams of dark soy sauce with 5 grams of light soy sauce, pour it into the vermicelli and mix it quickly to make the coloring uniform. In the same way, pour in 10 grams of vegetable oil.

10 grams of garlic and 5 grams of ginger, also cut into extra-fine powders; Chop 10g of chopped shallots and finish the dish. Pour 30 grams of vegetable oil into the pot, when the temperature is hot, almost 120 degrees, put in the fine meat foam, stir-fry over low heat, and the meat foam must be fried fragrant and thorough. Add minced green onion and ginger, and then simmer in the pot to bring out the fragrance.

Nowadays, we pay attention to a pot of fried shredded chicken, tilt the pot body, control the vegetable oil, put in 20 grams of bean paste, and gradually burst the pot over low heat until the vegetable oil is white and red. Add 10 grams of light soy sauce and stir-fry over low heat to bring out the fragrance, removing the bean flavor of the soy sauce. Pour in 10 grams of rice wine, it is full of deliciousness, and stir-fry quickly to remove the fishy smell of meat foam.

Pour in 150g of boiling water, adjust to medium heat, add 1g of salt, 2g of sugar, g of white pepper, 1g of dark soy sauce, 2g of chicken essence or chicken broth (optional). Put in the prepared vermicelli, simmer and stir-fry until the juice thickens, and the war is stopped. Pour in 5 grams of sesame pepper oil to enhance the color of the dish.

Put the processed ants on the tree into the bowl, and decorate the surface with chopped shallots to enhance the freshness, and this classic Sichuan dish ant on the tree is completed.

You can let the vermicelli soak in cold water for a while before putting it into the pot, and the vermicelli that comes out of this way is still delicious.

Soak the vermicelli until soft, then sprinkle some green onions, ginger and garlic on top of the vermicelli, then fry the hot oil on top of the green onions, ginger and garlic, and stir.

Vermicelli is the main labor force in Northeast cuisine, and there are vermicelli in famous dishes, such as sauerkraut pork stewed vermicelli and Chinese cabbage pork belly vermicelli, obviously the main ingredient is starch, but it firmly occupies the position of the vegetable industry and has become a legend of cross-border success.

But the figure of vermicelli is not only active in the land of Northeast China, the dish introduced today comes from the Sichuan cuisine - ants on the tree.

Ants on trees. The popular saying of ants on the tree is minced meat vermicelli, looking at the appearance of its ready, some images are named ants on the tree.

Ingredients: A handful of vermicelli.

1-2 taels of minced meat.

Sea rice, green onion, ginger, minced garlic to taste.

Soak the pepper water in advance (twenty or thirty peppercorns, pour in warm water and soak for 30 minutes, the color is a little strong tea soup color) light soy sauce, dark soy sauce, appropriate amount of salt.

How to make:1Put the vermicelli in a basin and wash it with heated water, cut it into sections, and then change it to hot water to soak it softly.

2.Heat the oil, the bottom oil is more than 1 tael, the oil is hot, put the green onion, and the ginger is in the pot, (the minced garlic is not resistant to fire, it will be a little yellow when it is put first, and it is put out of the pot).

3.After boiling the pot, pour in the minced meat, quickly fry the minced meat with a spatula, add hot water when the minced meat turns white, and add 1 hand spoon of semi-hot water (no soup can be added halfway).

4.When the water boils, start to put seasonings, light soy sauce, dark soy sauce to adjust the color, improve the freshness, find refined salt, point some pepper water, put soft vermicelli, adjust the heat and start to stew.

5.Cover the pot and simmer for 3 minutes, push it with a hand spoon, do not stick to the pan and heat evenly, and simmer for another 3 minutes.

Ants on trees. 6.Open the lid of the pot, and if there is still a lot of juice, reduce the juice over high heat and sprinkle in minced garlic.

7.Beat the oil, about two tablespoons, and serve on a plate.

The taste of the oil is salty, fresh and delicious, transparent and bright, very attractive, and very good for rice.

Knock on the blackboard and say the point:

1.The main ingredient of vermicelli is starch, which is equivalent to a staple food, so don't be greedy when eating it.

2.Add hot water to add water in the cooking process, add enough at one time, and don't add water halfway, otherwise the noodles will stick together as soon as they are cold and hot.

3.Unlike other dishes, ants go up the tree to make clear oil out of the pot, but do not thicken it.

Vermicelli has good adsorption, which can effectively inhale the delicious soup into itself, making the taste smooth and refreshing, which can effectively increase appetite. However, because the vermicelli contains more aluminum, it is not advisable to consume too much at one time. Vermicelli contains carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, etc., which can be effectively absorbed and utilized by the human body.

However, due to the addition of alum in the production process of vermicelli, excessive intake of aluminum sulfate will affect the function of brain cells, thereby affecting and interfering with people's consciousness and ability, and can easily cause Alzheimer's disease and other diseases, so excessive intake should be avoided.

Ants go up the tree, I believe this dish knows, because the vermicelli and minced meat in the dish are very similar to the appearance of ants climbing the tree, so there is this interesting name, this dish is simple and delicious, prepare the ingredients before cooking, pork and vermicelli, clean the pork and chop it into minced meat, soak the vermicelli in hot water to soften, and then put the minced meat foam into a bowl, add a spoonful of starch and a spoonful of cooking wine to the minced meat and mix it evenly for marinating, and keep it for later use. Heat the oil, after the oil is cooked, add the marinated minced meat to the pan and stir-fry until the meat foams out of the oil, then add a spoonful of bean paste, and then stir-fry to let the bean paste and minced meat fry until the flavor is evenly absorbed. After the minced meat is fried, add the sweet potato vermicelli that has been soaked before into the pot, stir-fry quickly over medium heat, pay attention to the stir-fry action must be fast, this step is very important, otherwise the vermicelli will easily stick to the pot, add half a spoon of dark soy sauce to the pot after stirring well, continue to stir evenly and then put it out of the pot and enjoy it.