Ingredients: 200 grams of golden needle mushrooms, 1 bundle of dried vermicelli, 500 grams of beef tenderloin, 100 grams of sriracha sauce, 2 tablespoons (30 milliliters) of garlic, 2 teaspoons (10 grams) of minced ginger, 1/2 teaspoon (3 grams) of salt, 1 tablespoon (15 milliliters) of sugar, 2 teaspoons (10 grams) of paprika, 1 teaspoon (5 grams) of white pepper, 2 tablespoons of kowtow.
1. Cut roots of enoki mushrooms and wash. Soak dried vermicelli in hot water for 15 minutes, drain and set aside.
2. Add salt, sugar, chili powder, white pepper, minced ginger and garlic to the fatty beef slices and marinate for 15 minutes.
3. Heat the oil in a wok over medium heat. When 70% hot, add the marinated beef slices, overcook with oil and remove, controlling the oil content.
4. Heat the remaining oil in the wok (1 tbsp, 15ml), stir-fry the salsa for a few minutes, then pour in the cooked beef slices, stir-fry over high heat for 3 minutes, then add the soy sauce, shaoxing wine, sugar, soaked vermicelli noodles and enoki mushrooms, and simmer for 10 minutes with the lid on.
Fat Beef with Jinzhen Vermicelli
Ingredients: 200g golden needle mushrooms, 1 bundle of dried vermicelli, 500g beef tenderloin, 100g salsa verde, 2 tablespoons (30 milliliters) garlic, 2 teaspoons (10 grams) minced ginger, 1/2 teaspoon (3 grams) salt, 1 tablespoon (15 milliliters) sugar, 2 teaspoons (10 grams) chili powder, 1 teaspoon (5 grams) white pepper, 2 tablespoons kowtow.
1. Cut roots of enoki mushrooms and wash. Soak dried vermicelli in hot water for 15 minutes, drain and set aside.
2. Add salt, sugar, chili powder, white pepper, minced ginger and garlic to the fatty beef slices and marinate for 15 minutes.
3. Heat the oil in a wok over medium heat. When 70% hot, add the marinated beef slices, overcook with oil and remove, controlling the oil content.
4. Leave the remaining oil in the wok (1 tbsp, 15ml), heat it up, stir-fry the salsa for a few minutes, then pour in the cooked beef slices, stir-fry over high heat for 3 minutes, then add the soy sauce, shaoxing wine, sugar, soaked vermicelli and enoki mushrooms, and simmer for 10 minutes with the lid on.
Lamb Chop Cabbage and Vermicelli Soup
Ingredients: fresh lamb chop, cabbage, vermicelli, ginger, green onion, red chili pepper, cooking wine, salt, sesame leaf, star anise, cinnamon.
1. Lamb chops washed, cut into long sections; cabbage washed, torn into large pieces.
2. Add water to the pot, add star anise, sesame leaf and cinnamon. When the water boils, blanch the lamb chops, and fish out and set aside.
3. Wash the fan with cold water.
4. Start another pot, add enough water in the pot, put in the red pepper, ginger, scallion, lamb chops, pour in the cooking wine, boil over high heat and then turn to low heat and cook for about 30 minutes.
5. Put in the shredded cabbage slices, cook for 10 minutes, add a little salt, put in the vermicelli, slightly cooked out of the pot.
Lamb Chop Cabbage Vermicelli Soup
Ingredients: fresh lamb chops, cabbage, vermicelli, ginger, green onion, red chili, cooking wine, salt, sesame leaves, star anise, cinnamon.
1. Lamb chops washed, cut into long sections; cabbage washed, torn into large pieces.
2. Add water to the pot, add star anise, sesame leaf and cinnamon. When the water boils, blanch the lamb chops, and fish out and set aside.
3. Wash the fan with cold water.
4. Start another pot, add enough water in the pot, put in the red pepper, ginger, scallion, lamb chops, pour in the cooking wine, boil over high heat and then change to low heat, about 30 minutes.
5. Put in the shredded cabbage slices, cook for 10 minutes, add a little salt, put in the vermicelli, slightly cooked out of the pot.
Spicy Minced Pork Vermicelli
The vermicelli absorbs enough of the tangy gravy, and the minced pork absorbs enough of the spicy spices to make it deliciously rich and spicy and appetizing!
50g vermicelli, 150g pork, 1 chili pepper, 1 red pepper, 1 green onion, 1 ginger, 5 garlic cloves, 1 tablespoon hot sauce, 2 teaspoons cooking wine, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, a pinch of sugar, 6 tablespoons water, 2 tablespoons chicken sauce, 2 tablespoons peanut oil.
1. soak vermicelli well in advance; chop onion and garlic
2. slice green and red bell peppers on diagonal, chop leeks; mince chili bean paste
3. dilute chicken juice with water and set aside; sauté green onion, ginger, and garlic in a hot wok to cool oil.
4. Stir-fry minced pork and bean paste until browned; cook cooking wine and stir-fry well.
5. Fish out the soaked vermicelli and add them to the pan; stir-fry well, add soy sauce and a little sugar, and stir-fry well again.
6. Add the diluted chicken sauce and stir-fry well; bring to a boil over high heat, then turn down the heat and simmer with the lid on. Check and stir frequently in the middle to avoid boiling.
7. When the soup is nearly done, add soy sauce and stir-fry evenly; finally, add green peppers and leek leaves and turn off the heat.
Spicy Minced Pork Vermicelli
The vermicelli absorbs enough of the tangy gravy, and the minced pork absorbs enough of the spicy spices, making it fresh and rich, spicy and appetizing!
50g vermicelli, 150g pork, 1 chili pepper, 1 red pepper, 1 green onion, 1 ginger, 5 garlic cloves, 1 tablespoon hot sauce, 2 teaspoons cooking wine, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, a pinch of sugar, 6 tablespoons water, 2 tablespoons chicken sauce, 2 tablespoons peanut oil.
1. soak vermicelli well in advance; chop onion and garlic
2. slice green and red bell peppers on diagonal, chop leeks; mince chili bean paste
3. dilute chicken juice with water and set aside; sauté green onion, ginger, and garlic in a hot wok to cool oil.
4. Stir-fry minced pork and bean paste until browned; cook cooking wine and stir-fry well.
5. Fish out the soaked vermicelli and add them to the pan; stir-fry well, add soy sauce and a little sugar, and stir-fry well again.
6. Add the diluted chicken sauce and stir-fry well; bring to a boil over high heat, then turn down the heat and simmer with the lid on. Check and stir frequently in the middle to avoid boiling.
7. When the soup is nearly done, add soy sauce and stir-fry evenly; finally, add green peppers and leek leaves and turn off the heat.
Duck Blood Soup Powder
Tofu, duck blood, duck gizzards, duck liver, duck intestines, these inconspicuous spare parts in the boiling for several hours in the old duck soup infused is also incredibly delicious.
100 grams of duck intestines, 1 handful of vermicelli, 50 grams of oil tofu, 200 grams of duck blood, 2 gizzards, green onions, ginger, cilantro, 1 bowl of soup, balsamic vinegar, pepper, soy sauce, salad oil.
1. First, cut the duck blood into 1.5cm cubes, soak in salt water for a few moments; cut the gizzard with a knife, scrape the fat on the duck intestines, scrub it clean with an appropriate amount of salt and blanch it in water. Fish out the duck intestines as soon as they are rolled up.
2. Put oil in the pot, burst incense onion and ginger, put a bowl of soup to boil, first into the duck gizzard.
3. Then put in the soaked vermicelli and small oil tofu.
4. After boiling, put the scalded duck intestines in.
5. Duck blood is good to cook, cook for 2 minutes and then put it into the soup bowl, add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil.
Duck blood soup powder
Tofu, duck blood, duck gizzards, duck liver, duck intestines, these inconspicuous spare parts in the boiling for several hours of the old duck soup infused is also incredibly delicious.
100 grams of duck intestines, 1 handful of vermicelli, 50 grams of oil tofu, 200 grams of duck blood, 2 gizzards, green onions, ginger, cilantro, 1 bowl of soup, balsamic vinegar, pepper, soy sauce, salad oil.
1. First, cut the duck blood into 1.5cm cubes, soak in salt water for a few moments; cut the gizzard with a knife, scrape the fat on the duck intestines, scrub it clean with an appropriate amount of salt and blanch it in water. Fish out the duck intestines as soon as they are rolled up.
2. Put oil in the pot, burst incense onion and ginger, put a bowl of soup to boil, first put the duck gizzard.
3. Then put in the soaked vermicelli and small oil tofu.
4. After boiling, put the scalded duck intestines in.
5. Duck blood is good to cook, cook for 2 minutes and then put it into the soup bowl, add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil.
Beef noodle pot
I can't help but gag when I can watch this show.
300 grams of beef, 1 handful of vermicelli, 4 pickled peppers, 2 grams of salt, 5 grams of white pepper, 10 grams of cooking wine, 3 grams of cornstarch, 5 grams of ginger, 10 grams of garlic, 1 scallion, 5 grams of soy sauce, 5 grams of oyster sauce and 20 grams of vegetable oil.
1. Prepare the required ingredients.
2. Put the dried vermicelli in water and soak slowly. Soak the red chili pepper and cut it into chili rings and set aside.
3. Use kitchen scissors to soak the soft vermicelli into 15-20 cm pieces.
4. Cut the beef into thin slices, add salt, white pepper, cooking wine, dry starch and ginger, mix well, then pour in the appropriate amount of water and stir in the same direction until all the water is absorbed by the beef, then continue
6. Pour 15g of oil into a wok, sauté the red chili pepper rings and garlic, and then stir-fry the beef until the surface is browned, then turn off the heat.
7. Immediately place the browned beef on top of the vermicelli.
8. Pour soy sauce and oyster sauce into a small bowl, add 20 grams of water to make a bowl of sauce, pour it over the beef vermicelli, cover it with a lid, put the casserole on the stove, bring it to a boil over low heat, then turn off the heat and simmer it for a few minutes in a casserole dish with heat preservation and sprinkle it with small green onions before eating.
Beef noodle pot
I can't help but gag when I get to watch this show.
300 grams of beef, 1 handful of vermicelli, 4 pickled peppers, 2 grams of salt, 5 grams of white pepper, 10 grams of cooking wine, 3 grams of cornstarch, 5 grams of ginger, 10 grams of garlic, 1 scallion, 5 grams of soy sauce, 5 grams of oyster sauce and 20 grams of vegetable oil.
1. Prepare the required ingredients.
2. Put the dried vermicelli in water and soak slowly. Soak the red chili pepper and cut it into chili rings and set aside.
3. Use kitchen scissors to soak the soft vermicelli into 15-20 cm pieces.
4. Cut the beef into thin slices, add salt, white pepper, cooking wine, dry starch and ginger, mix well, then pour in the right amount of water and stir in the same direction until all the water is absorbed by the beef, then continue to pour in the right amount of water and stir again until the water is absorbed, repeat the process several times so that the beef is tender.
5. Heat a wok, pour in 5 grams of oil, put the processed vermicelli into the wok, fry the water with chopsticks, and then put it into the bottom of the casserole.
6. Add 15g of oil to the pan, sauté the red pepper rings and garlic, then add the beef to the pan and sauté until the surface is browned, then turn off the heat.
7. Immediately place the browned beef on top of the vermicelli.
8. Pour soy sauce and oyster sauce into a small bowl, add 20 grams of water to make a bowl of sauce, pour it over the beef vermicelli, cover it with a lid, put the casserole on the stove, bring it to a boil over a low heat, then turn off the heat and simmer it for a few minutes in a casserole dish with heat preservation and sprinkle it with small green onions before eating.
Mixed Cucumber Vermicelli
2 small bundles of vermicelli, 1 cucumber, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of white vinegar, 1 tablespoon of sesame oil, 1 tablespoon of peppercorn oil, 1 tablespoon of chili oil, 1 tablespoon of sugar.
1. Soak the dried vermicelli in water in advance, wash and set aside.
2. Wash the cucumber and cut into thin julienne strips.
3. Pour water into a boiling pot and bring to a boil. Add the vermicelli to the pot and cook.
4. Fish out the cooked vermicelli and cool it to break it.
5. Wash ginger and garlic, chopped, ginger and garlic cut into pieces, add the right amount, soak for a few minutes.
6. Add appropriate amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked oil chili and sugar, mix well.
7. Drain the vermicelli and mix in the shredded cucumber.
8. Pour the dressing into the vermicelli and mix well.
Mixed Cucumber Vermicelli
2 small bundles of vermicelli, 1 cucumber, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of white vinegar, 1 tablespoon of sesame oil, 1 tablespoon of pepper oil, 1 tablespoon of chili oil, 1 tablespoon of sugar.
1. Soak the dried vermicelli in water in advance, wash and set aside.
2. Wash the cucumber and cut into thin julienne strips.
3. Pour water into a boiling pot and bring to a boil. Add the vermicelli to the pot and cook.
4. Fish out the cooked vermicelli and cool it to break it.
5. Wash ginger and garlic, chopped, ginger and garlic cut into pieces, add the right amount, soak for a few minutes.
6. Add appropriate amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked oil chili and sugar, mix well.
7. Drain the vermicelli and mix in the shredded cucumber.
8. Pour the dressing into the vermicelli and mix well.
Steamed Shrimp with Garlic Vermicelli
Shrimp with garlic in oil is really fresh and fragrant. Absorbed shrimp garlic fresh flavor of the fans, delicious beyond words! No, I'm I'm hungry.
New shrimp 400 grams, 1 strip of vermicelli, 5 cloves of garlic, 2 shallots, 1/2 tablespoon of cooking wine, steamed fish and soy sauce 1 tablespoon, 9 grams of salt, 2 grams of black pepper, shrimp oil 2 tablespoons.
1. Prepare ingredients: new shrimp, vermicelli, garlic and scallions.
2. Peel off the threads of the knife-fronted new prawns, cut them completely through the center, and then put the tails through the cuts, so that they become better-looking shrimp balls with the tails pointing upwards, which look better on a plate (if it's too much of a hassle, and in fact, my last plate wasn't very pretty)
3. Add salt and black pepper to the processed potatoes
7. Put the prawns on top of the vermicelli. Pour in the minced garlic and finally a little wine. When the water in the pot boils, put it in the pot to steam for about 3 minutes. Turn off the heat and simmer for about 2 minutes. Remove from the pot and pour in a little steamed fish sauce and sprinkle with chopped green onion.
Steamed Shrimp with Garlic Vermicelli
Steamed shrimp with garlic in oil is really fragrant. Vermicelli that absorbed the fresh aroma of shrimp and garlic, delicious beyond words! No, I'm I'm hungry.
New shrimp 400 grams, 1 strip of vermicelli, 5 cloves of garlic, 2 shallots, 1/2 tablespoon of cooking wine, steamed fish and soy sauce 1 tablespoon, 9 grams of salt, 2 grams of black pepper, shrimp oil 2 tablespoons.
1. Prepare ingredients: new shrimp, vermicelli, garlic and scallions.
2. Peel off the threads of the prawns, cut them completely in the middle, and then put the tail through the cut, so that it becomes a better-looking ball of prawns with the tail pointing upwards, and it looks better on the plate (if it's too much of a hassle, and in fact, my last plate didn't look pretty)
3. Add salt and black pepper into the processed prawns, and marinate them for more than 10 minutes (the ratio of prawns to salt is 100:2). The ratio of shrimp to salt is 100:2).
4. Slice the garlic and scallions, and soak the vermicelli in warm water.
5. Drain the soaked vermicelli and spread it on a plate, sprinkle 1 gram of salt (if it is too long, you can shorten it)
6. Heat the oil in the pan, add the minced garlic and stir-fry (I use peeled shrimp shells to simmer shrimp oil, and the minced garlic is shrimp oil, so it is particularly fragrant)
7. Put the shrimp on top of the vermicelli, pour in the minced garlic, and finally pour in a little cooking wine. When the water in the pot boils, put it in the pot to steam for about 3 minutes. Turn off the heat and simmer for about 2 minutes. Remove from the pot and pour in a little steamed fish sauce and sprinkle with chopped green onion.
Steamed Baby Cabbage with Minced Pepper and Vermicelli
Spicy but not greasy, baby cabbages are very soft, and the chopped minced pork in it is super tasty with rice. The vermicelli at the bottom absorbed all the flavors from the seasoning, making it even more lovable.
1 dollop, 1 vermicelli, 50g pork, 2 tablespoons chopped pepper, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 5g green onion, 1/2 teaspoon salt, 1/2 teaspoon chicken broth, 5g garlic, 5g ginger, vegetable oil.
5 tablespoons
1. Soak the vermicelli in lukewarm water beforehand, and lay the vermicelli flat on a plate.
2. Wash and cut baby vegetables into 6 pieces, chop green onion, ginger and garlic.
3. Boil a pot of boiling water, put the baby vegetables into the boiling water, blanch them and fish them out.
4. Put the hot baby vegetables on a fan and set aside.
5. Heat a wok and pour in 5 tablespoons of oil. The oil temperature is 50% hot. Sizzle the onion, ginger and garlic, then pour in the chopped peppers and sauté well.
6. Stir fry the minced meat until it turns white.
7. Pour in soy sauce and oyster sauce, stir-fry over low heat for about 1 minute, add a little salt and chicken seasoning.
8. Pour the stir-fried chopped peppers evenly over the baby vegetables.
9. Place in a steamer, bring to the boil and steam for 4-5 minutes until the baby vegetables are soft.
Steamed Baby Cabbage with Minced Pepper and Vermicelli
Spicy but not greasy, baby cabbages are very soft, and the chopped minced pork inside is super tasty with rice. The vermicelli at the bottom absorbed all the flavors from the seasoning, making it even more lovable.
1 dollop, 1 vermicelli, 50g pork, 2 tablespoons chopped pepper, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 5g green onion, 1/2 teaspoon salt, 1/2 teaspoon chicken broth, 5g garlic, 5g ginger, vegetable oil.
5 tablespoons
1. Soak the vermicelli in lukewarm water beforehand, and lay the vermicelli flat on a plate.
2. Wash and cut baby vegetables into 6 pieces, chop green onion, ginger and garlic.
3. Boil a pot of boiling water, put the baby vegetables into the boiling water, blanch them and fish them out.
4. Put the hot baby vegetables on a fan and set aside.
5. Heat a wok and pour in 5 tablespoons of oil. The oil temperature is 50% hot. Sizzle the onion, ginger and garlic, then pour in the chopped peppers and sauté well.
6. Stir fry the minced meat until it turns white.
7. Pour in soy sauce and oyster sauce, stir-fry over low heat for about 1 minute, add a little salt and chicken seasoning.
8. Pour the stir-fried chopped peppers evenly over the baby vegetables.
9. Place in a steamer, bring to the boil and steam for 4-5 minutes until the baby vegetables are soft.
Cauliflower Vermicelli Casserole
Materials: 200g cauliflower, 1 handful of vermicelli, 200g pancetta, scallions, 1 tablespoon of chopped peppers, chopped green onion and ginger to taste, 1
4. Add an appropriate amount of water, about 2/3 of a small bowl, add salt and sugar, stir-fry to coat evenly, cover and simmer until the cauliflower is soft and rotting, pour in the vermicelli, stir-fry to coat evenly, add chicken seasoning and add the appropriate amount of sliced garlic and scallions before removing from the pot
Cauliflower Vermicelli Casserole
Materials: 200g cauliflower, 1 handful of vermicelli, 200g pancetta, green onion, 1 tablespoon of chopped peppers, chopped green onion and ginger, 1 big seasoning, 1 teaspoon of cooking wine, 1 teaspoon of soy sauce, 1 teaspoon of sugar, chicken broth, garlic.
1. Wash and slice the pork; blanch the vermicelli in boiling water, remove from the water, and cool in cold water; break up the cauliflower and rinse.
2. Pour the frying pan into the appropriate amount of oil, heat, the sliced pork stir-fry, add 1 big spices stir-fry until the meat out of oil.
3. Onion and ginger stir-fry, chopped pepper stir-fry, cooking wine and soy sauce stir-fry, cauliflower into the pan stir-fry.
4. Add appropriate amount of water, about 2/3 small bowl, add salt and sugar, stir fry evenly, cover the pot and simmer until cauliflower is soft and rotten, pour in vermicelli, stir fry evenly, add chicken broth for seasoning, add appropriate amount of garlic slices and scallions before removing from the pot and then remove.
Fried Shredded Pork Pot
Materials:
30 grams of shredded vegetables, 100 grams of minced pork
50 grams of dried vermicelli, 15 grams of green and red bell peppers, 15 grams of each.
Half a spoon of raw (cooked) cooking wine, half a spoon.
Take a spoonful of raw food and a spoonful of oil.
White pepper, 200 ml of water
Exercises:
1. Green and red peppers, Wujiang squash, vermicelli, minced meat.
2. Minced pork with half a spoonful of soy sauce and half a spoonful of cooking wine, mix well and marinate for ten minutes.
3. Dice green and red bell peppers, slice garlic and scallions, soak dried vermicelli in cold water to soften, and marinate pork. The squash is shredded without further processing.
4. Heat oil in a wok and sauté shallots and garlic.
5. Add the minced pork and stir-fry to turn white.
6. Add a spoonful of soy sauce and stir-fry slightly.
7. Add the shredded squash and stir-fry a few times.
8. Pour in 200ml of cold water. The amount of water depends on how many vermicelli you are going to put in. If you want the finished product to be dry and fragrant, put in less water and vice versa.
9. Put in a tablespoon of oil, cover with a lid and bring to a boil over high heat.
10. Sprinkle some white pepper
1. Add the drained vermicelli and cover for about two minutes over medium heat.
12. After two minutes, open the lid, add the diced green and red bell peppers and reduce the sauce over high heat. The product is just dry enough.
Stir-fried Shredded Pork Wok
Materials:
30 grams of shredded vegetables, 100 grams of minced pork
50 grams of dried vermicelli, 15 grams of green and red bell peppers, 15 grams of each.
Half a spoon of raw (cooked) cooking wine, half a spoon.
Take a spoonful of raw food and a spoonful of oil.
White pepper, 200 ml of water
Exercises:
1. Green and red peppers, Wujiang squash, vermicelli, minced meat.
2. Minced pork with half a spoonful of soy sauce and half a spoonful of cooking wine, mix well and marinate for ten minutes.
3. Dice green and red bell peppers, slice garlic and scallions, soak dried vermicelli in cold water to soften, and marinate pork. The squash is shredded without further processing.
4. Heat oil in a wok and sauté shallots and garlic.
5. Add the minced pork and stir-fry to turn white.
6. Add a spoonful of soy sauce and stir-fry slightly.
7. Add the shredded squash and stir-fry a few times.
8. Pour in 200ml of cold water. The amount of water depends on how many vermicelli you are going to put in. If you want the finished product to be dry and fragrant, put in less water and vice versa.
9. Put in a tablespoon of oil, cover with a lid and bring to a boil over high heat.
10. Sprinkle some white pepper
1. Add the drained vermicelli and cover for about two minutes over medium heat.
12. After two minutes, open the lid, add the diced green and red bell peppers and reduce the sauce over high heat. The product is just dry and moist.