The authentic method of steamed vermicelli with sliced meat, how to make steamed vermicelli with sli

Ingredients. Ingredients.

A fan of someone. 150 grams.

Lean pork. 300 grams.

Shanghai green. 500 grams.

Chives. 50 grams.

Accessories. Olive oil.

3 ml. Salt.

4 grams. Sesame oil.

1 ml. Soy sauce.

2 ml. Cornstarch.

3 grams. Ginger.

1 gram. Steps.

1.Prepare ingredients: vermicelli, lean pork, Shanghai greens, chives and other ingredients;

2.Wash the pork and cut it into thin slices, add oil, salt, soy sauce and cornstarch and marinate for 3 minutes; PS: Cut very thin slices that are easy to steam.

3.Soak the vermicelli in water in advance to soften;

4.Remove the old leaves of Shanghai green, wash them, boil them in water, put a little salt, and blanch them in Shanghai;

5.Blanched Shanghai greens, remove them, and overuse them with cold water; PS: Supercold water prevents vegetable leaves from turning yellow.

6.Remove the vermicelli, drain the water, put it in a basin, and put the marinated pork slices, green onions, and minced ginger on top; Drizzle with olive oil, sesame oil, salt, soy sauce;

7.Bring water to a boil, put it in a pot and steam for 8 minutes; PS: There is a difference in the size of the fire, and the steaming time is slightly different.

Put the blanched Shanghai green into the steamed vermicelli, sprinkle chopped green onions on top, and mix well.

9.Nutritious and healthy steamed vermicelli with sliced meat is out of the pot.

Tips: 1.Pork should be thinly sliced and marinated for 3 minutes before it tastes good;

2.Shanghai green hot over cold water to prevent yellowing;

3.There is a slight difference in the size of the fire and the steaming time.

Ingredients: 400 grams of pork, 150 grams of sweet potato vermicelli, 1 green onion, 2 star anise, 8 grams of rock sugar, 3 slices of ginger.

Seasoning 2 tbsp light soy sauce, 1 2 tsp salt, 1 tsp dark soy sauce, 1 tsp Huadiao wine.

Method 1: First boil some boiling water in a pot, blanch the diced pork until the water boils, then scoop it up, wash it, and drain the water.

2.Put 1 teaspoon of oil in the pot, add the pork pieces, and simmer over low heat until slightly yellow and fat.

3.Scoop up the pieces of meat and add rock sugar, stir-fry over low heat until caramelized.

4.Add the meat pieces and fry until evenly colored, add the Beijing green onion segments, star anise, ginger slices, and Huadiao wine to stir-fry until fragrant.

5.Then add about 1200ml of water and all the seasonings, cover and boil over high heat, turn to low heat and simmer for about 60 minutes.

6.Halfway through the cooking, scoop up the green onion and ginger slices.

7.Soak the vermicelli in warm water in advance until soft.

8.When the water in the pot simmers to 1 3, hold the wheel and put in the soaked soft vermicelli.

9.Cook over medium-low heat with the lid open, and cook the vermicelli for a little longer.

10.Finally, cook until the vermicelli is softened.

Tip 1Vermicelli is very absorbent, so you should put more water in the pot when cooking. After cooking, pick up quickly, otherwise the noodles will absorb the soup inside.

2.When frying the sugar, stir-fry it over low heat, don't fry the paste, it will have a burnt taste.

What's right for you is the best.

The practice of tamales.

1.Wash the pork belly and cut into small pieces.

2.Add some dark soy sauce and grasp well; (In order to make the color of the steamed meat more eye-catching, you can also do without it) 3Add steamed pork powder to grasp well and set aside; (The dosage ratio of meat and steamed meat powder is indicated on the package) 4Peel the potatoes and cut them into slightly thicker slices.

5.Spread the potato slices flat on the bottom of the plate.

6.Then spread the pork belly wrapped in steamed pork powder.

7.Put the steamer in the steamer, after steaming, about 10 minutes, you can.

Ingredients: 500g pork belly, 400g vermicelli, 3 green onions, 1 bag of sweet noodle sauce, 4 tablespoons of white noodles, 1 tablespoon of cornmeal.

Seasoning: 1 teaspoon salt, 1 tablespoon chili paste, soy sauce, monosodium glutamate, five-spice powder, appropriate amount.

Method: 1 Cut the pork belly into slices, cut the green onion into sections, put the vermicelli in a pot of boiling water and cook for 2 minutes, remove the water and cut into sections.

3 Put the fried pork belly in a pot, add vermicelli, green onions, salt, monosodium glutamate, five-spice powder, chili sauce and sweet noodle sauce and mix well.

4 Add cornmeal first, mix well with white flour, put it in a steamer, and steam for an hour from boiling water.

ps: The size of the meat slices is decided by yourself, don't fry the meat, otherwise it will be very hard, when cooking vermicelli, pay attention to the heat, the time should not be too long, it will be cooked and sticky into a ball.

1. Wash and blanch the pork, remove the foam, put the marinade and marinate for 30 minutes 2

3. Cut the mushrooms into cubes and mix well with the meat.

4. Pour the water for soaking shiitake mushrooms into the vermicelli.

5. Put the mushrooms and meat on top of the vermicelli, and steam them in a pot with boiling water for 30 minutes.

What I know is the tamale, cut the meat into thin slices, stir with a little soy sauce, green onions, ginger, garlic, and five-spice powder to taste, put vegetables at the bottom of the steaming drawer, put the meat slices on one side and lay out the corn flour, and steam it.

Material: Main material.

1 fan. 1 small bowl of minced pork with ginger.

1 clove of garlic and 3 cloves of cooking wine.

1 teaspoon light soy sauce.

1 teaspoon chili oil.

Appropriate amount of shallots. 2 black beans.

1 tablespoon stock.

2 tablespoons sugar.

1 teaspoon minced vermicelli to prepare.

1.Dried vermicelli soaked in cold water to soften; Prepare the other ingredients: add some salt to the minced meat, stir well with light soy sauce and cooking wine, finely chop the ginger, garlic and shallots, and finely chop the tempeh.

2.Add red pepper oil to the pot, add ginger, shallots, garlic, and minced bean beans and stir-fry; Stir-fry until fragrant, add minced meat and stir-fry together for 3until the minced meat is stir-fried and discolored; Add stock or water and seasonings such as light soy sauce, salt and pepper.

4.After boiling, add the soaked vermicelli and stir-fry together, then cover and cook.

One or two minutes; Remove the lid and stir-fry over high heat to reduce the juice; Remove from the pan and sprinkle with chopped shallots.

Ingredients: 1 bag of steamed pork powder.

500 grams of pork belly.

200 grams of shredded beans.

1 steamed bun.

Fuel consumption: Moderate amount.

Old godmother: Appropriate amount.

Salt a pinch of salt. Dark soy sauce a little.

The preparation of steamed pork with shredded bean flour.

Because the shredded beans are dry, soak them in cold water for half an hour.

Remove the water from the soaked shredded beans, add steamed pork powder and mix well.

Cut the pork belly with the skin and add the steamed meat powder.

Add the old godmother, oil, dark soy sauce, a pinch of salt, and mix well.

Mix the seasonings well. The steamed bread is the base, and there is no need to add any seasoning, because the seasoning in the tamales and shredded beans will slowly integrate into the steamed bread, and you can also change it to potatoes, pumpkin and so on according to your personal preferences.

The second layer is topped with well-mixed shredded beans.

Spread the pork belly on the top layer, spread it evenly, and steam it for about an hour, and you can eat delicious steamed pork with shredded bean flour.

Finally, the diagram is completed. Tips: