The authentic method of garlic vermicelli, how to make garlic vermicelli delicious steps

Steamed enoki mushroom vermicelli with garlic (be careful of being addictive).

Overall scoring. People have made this dish.

Collection. There is a mushroom cloud overhead.

I really like the taste of garlic, and every time I go out to eat steamed scallops with garlic, I don't feel like it's enjoyable. I simply tried it at home, and it took me several times to make a more satisfactory appearance, this dish is very simple and not easy to fail. Because the ingredients are simple and easy to use, and after eating, I wanted to eat every day when I came back last week, and I was addicted, so be careful

Materials. Garlic.

1 head. Enoki mushrooms.

Random. Longkou fans.

A handful. Rice flour.

Random. Small red peppers. Shallots. Salt.

Light soy sauce. Sesame oil.

Steamed enoki mushroom vermicelli with minced garlic (beware of addictive) preparation.

Prepare the main ingredients. Usually enoki mushrooms and dragon's mouth vermicelli. The rice noodles were added by themselves (I accidentally found that there were bags of rice noodles at home, and I tried it, the taste was different, and the mix and match effect was good). The proportions are as good as you like.

Soak the vermicelli in boiling water for about 5 minutes (if you want to eat softer, soak more).

Chop the green onions, garlic and chili peppers and set aside. Garlic does not need to be pureed, small pieces are fine.

Take out the ingredients and arrange them on a plate, and be careful not to dry the water too much, otherwise it will be very dry when steamed. Top with small red peppers and drizzle with some sesame oil (optional). Because the garlic sauce will be a little greasy, the small red pepper can make the taste more delicious.

Key step - Adjust the garlic juice: Heat the same amount of oil as the minced garlic in a pan. Turn off the heat (be sure to turn off the heat), add the minced garlic and stir well, add salt and light soy sauce, and stir well. By this time the fragrance was already drooling.

Drizzle with the sauce, put it in a pot and steam, first bring to a boil on high heat, and then steam for 6 10 minutes (you can adjust the softness and hardness by yourself).

Sprinkle with shallots and simmer over heat and serve.

Tips: Be sure to turn off the heat when making garlic sauce.

Ingredients. Ingredients.

Scallops. 150g

A fan of someone. 30g excipients. Oil.

Amount. Salt. Amount. Scallions.

Amount. Garlic. Amount. Soy sauce.

Amount. Steps.

1.Bought scallops.

2.Soak the vermicelli in warm water.

3.Peeled garlic cloves.

4.Peel out the scallop flesh, wash it, scrub the scallop shell as well, put the scallop meat into the shell, pour salt water over the scallop meat, and marinate for a few minutes.

5.Start spreading vermicelli, layer at the bottom, layer at the top.

6.Spread the fans up and down.

7.Chopped garlic and chopped green onions.

8.Put oil in the pot, fry the minced garlic first, and turn off the heat when the aroma of garlic bursts.

9.Wait for the minced garlic to cool and pour in the flavor.

10.Put water in the steamer, and after boiling, put the scallops lined with vermicelli in it for 2 minutes.

11.Take out the steamed scallops, pour garlic over them, and sprinkle the green onions on top to garnish.

Tips: The scallop meat is not easy to take, so it is easy to remove it with a knife similar to a fruit knife.

After the water boils, put the scallops for 2 minutes, and after that, they will not taste good.

When the minced garlic is oiled, the action should be fast, and it will be paste.

The specific method of garlic vermicelli:

First, the main ingredient Li slow:

Vermicelli, minced garlic.

2. Accessories: chopped green onion.

3. Specific practices:

1. Soak the vermicelli in a basin of water and cut the garlic into minced garlic.

2. Cut the green onion into chopped green onions and garlic, stir-fry in oil until fragrant, and set aside.

3. Put the vermicelli on a plate, pour some sesame oil, pour some of the garlic that was just stir-fried and stir-fry the stupid puree, boil the water and steam it in the pot until it is cooked through.

4. Add the remaining minced garlic to the chicken powder and steamed fish soy sauce to taste. Finally, pour in the cooked vermicelli, mix well, and sprinkle with chopped green onions.

1. Soak the sea rice in warm water 2 hours in advance;

2. Soak the vermicelli in warm water until there is no hard core, then blanch it in boiling water, drain the water and let it cool for later use;

3. Stir the egg mixture, spread it into egg pancakes, cool thoroughly, and cut into shreds;

4. Wash the spinach and blanch it in boiling water, cool it in boiling water, squeeze it dry, and cut it into sections;

5. Mix all the above raw materials, add salt, sugar, vinegar, light soy sauce and chicken essence and mix well;

6. Stir up the oil pan, after the oil is warm, fry the soaked sea rice to bring out the fragrance and put it out;

7. Stir-fry the minced garlic and red pepper with the bottom oil in the pot over low heat;

8. Pour it over the mixed spinach while it is hot, sprinkle with chopped coriander, and mix well.

How to make garlic vermicelli?

You have to match it with some other ingredients, such as scallops, baby cabbage, and not just garlic + vermicelli.

Method 1: 1. Clean the scallops, remove all the black parts, rinse them with running water, and brush the scallop shells clean.

2. Marinate the scallop meat with a little cooking wine and salt for a while, soak the vermicelli at the same time, chop the garlic or press the puree.

3. Pour a little oil into the pot, pour in the minced garlic and fry the fragrance after the oil is hot.

4. Put the soaked vermicelli on the shell, then put the marinated shell meat, and then put the minced garlic.

5. Mix the steamed fish soy sauce with a little water and pour over each scallop.

6. Steam in a pot of boiling water for 5 6 minutes.

7. If you like spicy ones, I also sprinkled some chopped peppers on two of them.

Method 2: Ingredients: 6 fresh scallops (larger), 60 grams of garlic, 50 grams of vermicelli, 50 grams of salad oil, appropriate amount of salt, a small amount of chicken essence, 2 teaspoons (10ml) of cooking wine, appropriate amount of chives, appropriate amount of red pepper (for decoration).

Method: 1. Buy fresh live scallops in the market, and wash the surface of the scallops with a brush after returning home, and rinse off impurities such as sediment;

2. Use a sharp knife to reach into the scallop shell, cut the scallop flesh close to the shell wall on one side, and throw away the meatless half of the scallop shell;

3. Remove the internal organs of the scallops, that is, the black mass of things, as well as the gills and the surrounding edges, leaving only the round meat in the middle and the crescent-shaped yellow, in fact, in addition to the black mass, other parts can also be eaten, but if you pay attention to it, only the shellfish and yellow remain. Cut the cylindrical flesh along the shell wall with a sharp knife, wash the sediment and set aside (because we want to put the vermicelli under the shell, so we need to remove the shell from the shell), use a brush to clean the shell and set aside, and this is what it looks like after cleaning;

4. Marinate the packed shell meat with cooking wine and a little salt for 5 minutes;

5. Soak the vermicelli in warm water for about 30 minutes until soft, drain and set aside, cut the green onion into shredded green onions or chopped green onions and set aside;

6. Press the garlic into garlic paste with a garlic press, put slightly more oil than the garlic paste in the wok, burn it to 2 hot (you can feel the warmth when you put your hand on the oil), put the garlic paste into the oil, fry the garlic paste over low heat until yellow, put it out with the oil, add salt and chicken essence after cooling, and mix thoroughly;

7. Put the vermicelli in each scallop shell in the shape of a bird's nest, then put the marinated scallop meat on top, and then evenly spread the mixed oil and garlic on the scallop meat;

8. Heat the steamer, put the scallops in, steam them over high heat for 5-6 minutes (small scallops can be steamed for 3 minutes), take them out, and put the shredded green onions and red peppercorns on the scallops;

9. Wash and heat a wok, add 1 tablespoon of oil, boil until 8 into heat (smoking), pour the oil evenly on top of each scallop, and you can do it.

【Steamed baby cabbage with garlic vermicelli】

Ingredients: 2 baby cabbage, a roll of mung bean vermicelli, 6-7 cloves of garlic, a tablespoon of steamed fish soy sauce, a tablespoon of light soy sauce, a small spoon of chopped pepper sauce, a little oil;

Method 1Wash the baby cabbage and open the eight petals, or cut the leaves down and cut them into thin strips along the grain, and then stack them evenly on a plate. Soak the mung bean vermicelli in cold water for about half an hour, remove it and place it evenly on top of the stacked dish. Finely chop the garlic and set aside.

2.Mix the above seasonings: steamed fish soy sauce, light soy sauce, and chopped pepper sauce into a bowl of sauce, and then add the same amount of water. Taste it, light it up and add a little salt, but to my taste, I don't have to add it.

3.The steamer sits on the water. Heat oil in a wok and fry the minced garlic over low heat until golden brown, turn on high heat and cook in the 2 sauces, bring to a boil, cook for half a minute, turn off the heat.

4.Carefully sprinkle the fried sauce evenly on the vermicelli and vegetables, at this time the water in the steamer should be almost boiling, and start steaming. The fire lasted for about 8 minutes. Remove from the pan.

1. Preparation: 2 handfuls of vermicelli, green onion root, 5 cloves of garlic, 2 spoons of soy sauce, 2 spoons of oyster sauce, and a spoon of salt. Then soak the vermicelli in boiling water until soft, as shown in the picture below.

2. Then chop the green onions and garlic as shown in the picture below.

3. Add oyster sauce to minced garlic, as shown in the picture below.

4. Then stir well, as shown in the figure below.

5. Then heat the oil, add half of the minced garlic in the oyster sauce and half of the chopped green onion, as shown in the picture below.

6. Add vermicelli in and stir-fry, as shown in the picture below.

7. Add the soy sauce and the remaining oyster sauce and chopped green onions, as shown in the picture below.

8. Add salt, as shown in the figure below.

9. Stir-fry evenly, as shown in the figure below.

10. It's done.

<> "Garlic fans are quietly collapsing.

Prepare the ingredients: millet spicy, garlic cloves, vermicelli, green onions.

Production method: 1. Prepare millet spicy, minced garlic cloves, and stir-fry in hot oil.

2. Add two spoons of raw book soy sauce, one spoonful of oyster sauce, half a spoon of sugar and chicken essence.

3. Cook the vermicelli and remove the cold water, cover with the sauce, and sprinkle with chopped green onions!

How to make garlic vermicelli? Ingredients: 1 baby cabbage, 1 spoon of chopped pepper, appropriate amount of chives, 1 head of garlic, 1 handful of vermicelli, 1 piece of Knorr soup, 1 teaspoon of sugar, 1 spoonful of light soy sauce, appropriate amount of water, appropriate amount of salt.

Steps: 1. Soak the vermicelli in warm water to soften.

2. Wash the baby cabbage and cut it into 6 cloves. Cut the baby cabbage into 4 cloves.

3. Chop the garlic into minced garlic and chop the chives. The soup treasure I use is flavored with pork bone broth.

4. Put the soaked vermicelli into the bottom of the plate.

5. Spread the baby cabbage on top of the vermicelli.

6. The minced garlic should be cooled and the oil will burst out of the fragrance.

7. Scoop a spoonful of chopped peppers.

8. Add an appropriate amount of water, add a teaspoon of sugar, a spoonful of light soy sauce, an appropriate amount of salt, and a thick soup to boil the soup.

9. Pour the soup over the baby cabbage dish.

10. Put on the steamer, and steam for 10 minutes from the time the water is boiled.

11. Sprinkle with chopped green onions after steaming.