That's what I did when I was washing the pot, and the effect was not bad. You can try.
Question 2: If vermicelli and vermicelli are boiled in water, do they need to be soaked in advance? That's right.
Question 3: How to soak up fans? Usually, it takes several minutes to soak in exothermic water.
That's what I did when I was washing the pot, and the effect was not bad. You can try.
Question 4: Does the vermicelli soak in cold water or hot water? Hello! It is best to soak the stems with warm water not exceeding 40 degrees, so that the noodles are elongated and have a good taste. Don't soak them in hot water over 60 degrees.
Question 5: Are the vermicelli soaked in warm water or cooked? If you mean after buying and before doing, it must be warm water. Boiling water will make vermicelli absorb too much heat, too soft and too brittle.
Question 6: Do you want to soak the sweet potato vermicelli before cooking? No, it's soft and tasteless when soaked. Pork stewed vermicelli.
Question 7: How to quickly soak vermicelli in soft warm water and put it into the box? Then don't fill the water too full, leave some space and shake the box back and forth, which is about 10 minutes. If you want to float, vermicelli should not be too long.
Question 8: Do you want to soak the vermicelli in water first?
material
condiments
950g cabbage
80g vermicelli (dried)
Pork (lean)120g
condiments
Eight angles
1
salt
6 grams
Light soy sauce
30 grams
chicken essence
4 grams
vegetable oil
Proper amount
coriander
1?o'clock
verdant
1?o'clock
The practice of cabbage Huimian Noodles
1.
Prepare main ingredients, Chinese cabbage, pork and vermicelli; I don't like fat meat, so I use pure lean meat. If I use pork belly, it will smell better.
2.
Break off the old gang of Chinese cabbage and tear it into large pieces for use.
3.
Soak the vermicelli in warm water until soft, and cut it into 15cm long sections for later use.
4.
Slice pork, cut parsley, and prepare star anise and chopped green onion.
5.
Heat the wok, add star anise and stir-fry until fragrant, then add chopped green onion and stir-fry until fragrant.
6.
Add pork slices and stir-fry until the color changes.
7.
Stir-fry the soy sauce and remove the raw flavor of the soy sauce.
8.
Fried cabbage. It was not easy to stir-fry at first, because the leaves of Chinese cabbage are hard, and it will be much easier to stir-fry the leaves for a while.
9.
Stir-fried cabbage is soft, and now there is only half a pot left from the original full pot.
10.
Add hot water to 2/3 of the height of cabbage, bring to a boil and stew for 2 minutes.
1 1.
Add salt and chicken essence to taste.
12.
Add the soaked vermicelli, turn over, let the vermicelli completely immerse in the soup, stew for another 5 minutes until the vermicelli is soft and rotten, and turn off the heat.
Question 9: Do you need to soak the vermicelli before frying? It's better to soak in boiling water, so it's easier to cook.
Question 10: How long does it take for vermicelli to soften in cold water? It depends on the thickness. Fine time is short, rough time is long, and rough takes several hours.
Different varieties have different times.
Longkou vermicelli usually takes 30 minutes to 1 hour.
Summon powder won't take long.
Inferior fans take a long time instead.
Never use hot water.