Steps are as follows
1. Crab paste vermicelli pot, many people think it should be made of crab paste, but it is not. Just like there is no fish in kung pao chicken, it tastes like crab sauce and is made of salted mayonnaise, which can be bought in supermarkets.
2. The vermicelli is made of Longkou vermicelli and black beans, which is delicious and more delicious than sweet potato vermicelli. When making vermicelli, many people like to use boiled water or boil small blisters, which can be soaked quickly. This is not right, it will reduce the taste of vermicelli and it is very easy to break. It should be soaked in cold water. Although it takes a long time, the vermicelli is full of toughness and is not easy to break. You can also use warm water of about 40℃, which is faster than cold water, but the taste is slightly worse.
3. Soak the vermicelli, drain it, cut it into appropriate sections with scissors, add appropriate amount of soy sauce and vegetable oil, mix well with chopsticks and color the vermicelli.
4. Soak the shrimp in boiling water for 30 minutes, then pick it up and wash it. Peel off the yellow leaves on the surface of Chinese cabbage, cut obliquely, cut into shredded Chinese cabbage, wash with clear water several times, and drain. Shred shallots, wash shallots and shallots, and cut into onion segments and coriander powder.
5. Heat oil in a hot pot, add onion root powder and shrimp skin and stir-fry until fragrant, add 2 tablespoons of salt mayonnaise, stir-fry until sauce flavor, add appropriate amount of soy sauce and sugar, and stir-fry quickly and evenly.
6. Turn the heat down, add lascivious vermicelli, stir-fry it twice with a spatula to mix vermicelli and sauce evenly, then add shredded Chinese cabbage, stir-fry it quickly 1min to mix vermicelli, shredded Chinese cabbage and shrimp skin evenly, and take it out for later use.
7. Prepare a stone pot, boil it on the stove, pour in proper amount of oil, cover the shredded onion on the bottom pot, then put the vermicelli on the onion, pour in proper amount of cold water or bone soup, heat it for 2 minutes, sprinkle onion and coriander powder on it, and then turn off the fire.
Methods Summarize the processing methods of stir-frying except vermicelli pot, such as stir-frying Chinese cabbage and minced meat. In order to make vermicelli smooth and firm, we must pay attention to the following aspects.
1, vermicelli can't be soaked in small bubbles that are too hot, otherwise the vermicelli will be soaked thoroughly, the taste will be reduced, and it will break easily. You have to use small blisters below 40℃, which have good toughness and strong taste.
2, the fan should drain the water, if there is water, it is very easy to stick when frying. You have to add soy sauce and vegetable oil to stir, so that the vermicelli is beautiful in color, with distinct roots and is not easy to stick together.
3. When frying vermicelli, you must use a small fire. When it is popular, the temperature of the pot will be too high, which will make the vermicelli coke factory, easy to stick together and start to agglomerate and stick to the pot. If you want to stir-fry with low heat, you can slowly dry the water and stir-fry it.
4, stir fry with chopsticks, you can shake the fan, the roots are clear, and mix well with shredded cabbage.