A home cooked recipe for stewed vermicelli with beans and potatoes

Wash the beans and cut them into segments, then peel two to three potatoes and cut them into small pieces. After washing and soaking, cut it into small strips. Put a certain amount of oil in the pot, stir-fry it until fragrant, then put these three ingredients into the pot, and then add some water to start simmering.

First of all, heat the oil, put the beans in the pan and stir-fry, and then fry until it is soft and discolored. Well, I put the soup on it, and when I finished the soup, I put the potatoes or vermicelli in the pot. Cook together, and when cooked, it's ready to eat.

The first thing is to cut the beans into pieces, then cut the potatoes into hob pieces, put oil in the pan, put the pork belly in and stir-fry evenly. Then add green onions, ginger, garlic, dried chilies, then put potatoes and beans in and stir-fry a few times, add water, then put the vermicelli in, season with light soy sauce and salt. Simmer for a few more minutes.

The homely practice of stewed vermicelli with beans and potatoes, wash the beans, wash and peel the potatoes, put them in a pot to boil, and then add vermicelli.

This bean potato stewed vermicelli, first the potatoes and bean filling are fried until fragrant, and then pour the soaked vermicelli, add a little water to simmer, and add a little dry chili pepper to make it taste better.

Today we clean the beans, put oil in the pot, pour in the beans, fry them and then put in the potatoes, well, put in the broth, and finally add the vermicelli to be thirsty.

Hello, in fact, first fry this potato and beans separately, and then add it when stewing vermicelli.

This is the big stew we usually make, just do it according to the usual way of making big stew.

Beans, potatoes, stewed vermicelli, plus watercress and some minced pork are no money.

The home-cooked recipe for stewed vermicelli is as follows:

Ingredients: 150 grams of pork belly, a small handful of sweet potato vermicelli, 3 cabbage leaves, an appropriate amount of green onions, ginger and garlic, and an appropriate amount of dried chili pepper and star anise.

1. 150g pork belly, sliced.

2. 3 cabbage leaves (4-5 small ones) and cut into sections.

3. Pour a little base oil into the pan, fry the pork belly over low heat, fry the fat, the surface is golden and slightly charred, but don't stir-fry too dry.

4. After the pork belly is stir-fried with fat, pour in green onions, ginger, garlic, dried chili pepper and star anise to stir-fry the fragrance, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, half a spoon of dark soy sauce, half a spoon of cooking wine, a teaspoon of chicken essence, a little pepper, after the meat slices are colored, pour in a large bowl of hot boiling water, simmer for 15 minutes on low heat, fully stew the fragrance, taste the saltiness of the soup after stewing, and adjust the saltiness with a little salt.

5. Prepare another casserole, spread it on the bottom of the casserole with cabbage, and then spread the vermicelli (this step is mainly for the sake of good plating, in fact, you can also use it and pour it directly into the wok).

6. Pour the boiled pork and soup into the casserole, and then spread some cabbage leaves. Cover the casserole pot and simmer over low heat for 10 minutes, allowing the cabbage and vermicelli to fully absorb the aroma of the meat, keeping some of the soup and not completely dry.

7. Sprinkle chopped green onions before cooking.

1. 1 diced potato (dehydrated), 6 cowpeas, appropriate amount of salt, appropriate amount of garlic, appropriate amount of dark soy sauce, appropriate amount of vermicelli.

2. Steps: Wash the beans and remove the tendons and fold them into sections, and wash and peel the potatoes. Lead slow.

3. Cut the potatoes into pieces, put oil in the wok, add the beans and potatoes after the oil is boiled, pour in an appropriate amount of dark soy sauce and salt and stir-fry evenly.

4. Add water that is level with the beans (hot or cold), add the vermicelli after the water boils, slowly press the vermicelli into the water with a spatula, turn to low heat and cover and simmer.

5. After all the dishes are soft, turn on the high heat and collect the soup. Before cooking, add minced garlic and peppercorns and stir-fry until they have collapsed.

A home-cooked side dish I learned in a restaurant.

Ingredient breakdown. Potatoes, vermicelli, green peppers, green onions, ginger, dried chilies, light soy sauce, salt.

1. Boil the vermicelli with water and take it out and put it in cold water for later use, and pinch the vermicelli without a hard core by hand.

2. Shred the potatoes and set aside. Shred the green pepper, slice the green onion and ginger, and cut the pepper into sections.

3. Stir-fry chives and ginger peppers in oil.

4. Add the drained shredded potatoes and stir-fry.

5. Stir-fry the shredded potatoes until they change color, then add the light soy sauce. Continue sautéing until the shredded potatoes are 8 ripe.

6. Add shredded green peppers and drained vermicelli and stir-fry, be careful not to paste the pot, and you can put a little water appropriately. Stir-fry evenly and add an appropriate amount of salt.

7. Stir-fry until fully cooked.

A dish learned from a farmhouse restaurant, breaking through the conventional vinegar slippery way, adding vermicelli, delicious, be sure to try it!

Material. Ingredients: 200g potatoes;

Excipients: appropriate amount of vermicelli, appropriate amount of red pepper, appropriate amount of coriander, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of pork, appropriate amount of green onion.

Stir-fried vermicelli with shredded potatoes.

Shred the potatoes. Rinse to remove starch.

Cook the vermicelli until there is no hard core and cool water.

Shred the pork, shred the green onion, shred the chili pepper, and cut the coriander into sections for later use.

Heat a wok, pour in the oil, add the green onion and shredded pork, and stir-fry.

Add shredded potatoes, stir-fry, pour in a little light soy sauce to color.

Add the vermicelli. Stir well, add red pepper and coriander, stir-fry a few times, add salt and chicken essence to taste, and then put it on a plate.

Tips: 1. Shred the potatoes and be sure to wash off the starch in advance.

2. Choose vermicelli that is resistant to cooking and not easy to break.

3. Put the green pepper and coriander in it and turn off the heat, it will not be delicious.

1. Ingredients: 2 potatoes, 150 grams of dry vermicelli.

2. Auxiliary materials: appropriate amount of vegetable oil, appropriate amount of salt, 1 star anise, 50 grams of hot pot base, 2 chives.

3. Method: 1) Ingredients: 500 grams of potatoes and 150 grams of dry vermicelli.

Auxiliary ingredients, appropriate amount of vegetable oil, appropriate amount of salt, 1 star anise, 2 spicy skins (do not add if you don't eat spicy), 5 grams of ginger, 5 grams of dark soy sauce, 2 chives, 50 grams of hot pot base.

2) Peel the potatoes and cut them into pieces of the same size, mince the ginger, wash and cut the chives into sections.

3) Dry vermicelli can be washed and soaked in cold water for a while, or not at all.

4) Heat the pan with cold oil, fry the hot pot base to produce the fragrance and red oil, add star anise, spicy skin, and ginger slices to burst the fragrance, (if there is no hot pot base, you can add some bean paste is also good).

5) Add the potato wedges and stir-fry evenly quickly, stir-fry for a few more minutes to fry the potatoes to bring out the moisture and fragrance.

7) Stir-fry the dried vermicelli evenly, and cover the vermicelli when the soup collapses, so that the vermicelli can absorb the soup and become delicious.

8) Add salt and stir-fry evenly, you can add the lid of the pot and simmer for a few minutes, so that the potatoes and vermicelli are cooked quickly, the taste is good, don't add the vermicelli too early, or the potatoes are not cooked, and the vermicelli will be boiled.

9) Add the chicken essence and stir-fry evenly, and cook for about 2 minutes.

10) Sprinkle with chives and serve.

Potato vermicelli does this:

Dry vermicelli washed, you can soak it in cold water for a while, or you can not soak it, depending on your patience in cooking vermicelli, heat the pan with cold oil, fry the hot pot base to make the fragrance and red oil, add star anise and spicy skin, ginger slices to burst the fragrance, (if there is no hot pot base, you can add some bean paste is also good), add potato pieces and quickly stir-fry evenly, stir-fry for a few more minutes. Stir-fry the dried vermicelli evenly, the soup must cover the vermicelli, so that the vermicelli can absorb the soup and become delicious, add salt and stir-fry evenly, you can add a pot lid and simmer for a few minutes, so that the potatoes and vermicelli are cooked quickly and taste good. 1. Prepare 50g of potato starch, 50g of water and 50g of homemade potato starch, and add 30g of cold water.

3. Use chopsticks to stir the starch and cold water evenly to form a thin soup-like starch water. 4. Pour 100 grams of cold water into the pot and bring to a boil over high heat. Boiling hot water immediately into the stirred starch water.

5. Stir quickly with a rolling pin while pouring boiling water in one direction. 6. Until the thin soup-like starch water is stirred into a transparent paste, slightly tough, and the rolling pin can be lifted to see that the paste starch can be drawn. 7. Add 250 grams of dried potato starch to the stirred starch paste while hot.

8. Prepare an egg and strain out the egg whites for later use, and pour the egg whites into the dry starch. 9. Add 1 4 teaspoons of salt, mix the starch paste, dry starch, egg white and salt together and form a smooth dough. 10. Prepare the tool for making potato vermicelli and open the lid on the tool.

11. Grab a handful of potato dough and stuff it into the hole in the middle, and as the handle rotates, the potato vermicelli is squeezed out. 12. Put enough cold water in the pot and bring to a boil, bring the water in the pot to a boil, move the tool to the top of the pot, and let the squeezed potato vermicelli flow into the pot while squeezing. 13. The potato vermicelli boiled to the pot floats on the surface of the water, drain the potato vermicelli with a colander and remove it, immediately put it into a basin of cold water, and repeat several times to make the potato vermicelli too cool.

14. Potato vermicelli that is too cold can be mixed cold and can be made into stew.

Fried potato vermicelli].

Ingredients: Green vegetables, carrots, potato vermicelli, eggs, sausages, garlic, shallots, cooking oil, salt, chicken essence, light soy sauce, oyster sauce, chili oil.

Production steps] 1. First prepare the main ingredients, prepare a bag of potato vermicelli, a small handful of greens, and a carrot. Then prepare the main side dishes, two eggs, one sausage, and one shallot. Now that the ingredients and side dishes have been prepared, let's start preparing the seasonings, three cloves of garlic, an appropriate amount of edible salt, an appropriate amount of chicken essence, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of chili oil, and an appropriate amount of cooking oil.

The ingredients, side dishes, and seasonings are all ready, so let's start processing and cooking.

2. Put the prepared potato vermicelli into a large basin, the large basin is best to put the potato vermicelli intact, if you can't put it in, we can use a pair of scissors to cut the vermicelli, to ensure that the water we add can not pass the vermicelli. After the vermicelli is put in **, we pour hot water that has not been used in the vermicelli, and then soak it, and after soaking, put it aside first, and the time is about 20 30 minutes.

3. Next, let's process all the onions and garlic, cut the shallots into chopped green onions and put them in a bowl, and cut the garlic into minced garlic and put them in a bowl. Then beat the two eggs and set aside. Prepared sausage, let's cut it into strips with an oblique knife, and the strips should be slightly thinner.

Wash and peel the prepared carrots, then cut them into shreds, then put them in a bowl and set aside. After washing the greens, cut them into small pieces with an oblique knife and put them in a bowl for later use.

4. After all the ingredients and side dishes are processed, the next step is to start cooking. First of all, let's fry the eggs, pour oil into the pan, pour in the egg liquid after the oil is hot, fry it into small pieces, and then put it out and put it in a bowl for later use.

5. Continue to burn the oil, put the chopped green onion and garlic in and stir-fry, and then put the sausage in and stir-fry, after the stir-frying, we put all the prepared side dishes in, keep stir-frying, and fry until all kinds of side dishes are broken, and then put all the vermicelli in, after the vermicelli is put in, we have to keep stir-frying, because the vermicelli is easier to paste the pot.

6. After stir-frying the vermicelli for about a minute, let's add eggs, a little edible salt, a little chicken essence, a little light soy sauce and oyster sauce, plus chili oil, the amount of chili oil must be added according to your own taste and the taste of your family, don't add too much, and then continue to stir-fry, keep stir-frying, during which if the pot is too dry, add a little water, stir-fry until the vermicelli is cooked, and the flavor can be out of the pot.

Tips] 1. The vermicelli must be soaked for 20 to 30 minutes, and hot water should be used, but it is best not to use boiling water, after soaking, it is easier to fry.

2. Vermicelli is easier to paste in the pan, so you must keep stir-frying when frying.

1. Select the beans, tear off the old tendons of the beans, and break them into sections.

2. Clean the sorted beans.

3. Pour oil into the pot, stir-fry the minced garlic, add the beans, heat the water and vermicelli.

4. Add salt and soy sauce and continue to simmer for 10 minutes.

Beans are an annual vegetable of the genus Cowpea in the family Fabaceae of the order Rosaceae. Also known as cowpea, long cowpea, and ribbon bean. Rich in protein, carotene, high nutritional value, good taste, it is one of the popular vegetables widely cultivated in northern China, and its popularity ranks first among all kinds of vegetables.

Potato bean stewed vermicelli is a delicious and nutritious step.

1.Wash the beans and break them into sections, and the potatoes are washed and peeled.

2.Cut the potatoes into cubes.

3.Put oil in a wok, bring the oil to a boil, add the beans and potatoes and stir-fry.

4.Pour in an appropriate amount of dark soy sauce and salt and stir-fry evenly.

5.Add water at the same level as the beans (hot or cold), boil the water and add the vermicelli.

6.Use a spatula to slowly press the vermicelli into the water, turn to low heat, cover and simmer.

7.When all the dishes are soft, turn on the high heat and reduce the soup. Add minced garlic and peppercorns before cooking, and stir-fry evenly!

8.A bowl of fragrant potato and bean stewed vermicelli will do!

What happens if you eat too many potatoes.

Causes flatulence. The starch content in potatoes is very high, and after the starch is fermented by intestinal bacteria, a large amount of ammonia and hydrogen sulfide will be produced.

Leads to poisoning. Potatoes, especially potatoes, contain a substance called alkaloids, which are toxic substances, and the human body ingests a large amount of alkaloids, which can cause poisoning, nausea, diarrhea and other reactions. This toxic compound is usually concentrated in potato skins and sprouted potatoes, so it is necessary to peel them when eating, especially to peel off the skin that has turned green, and it is best not to eat sprouted potatoes.