Taste: Salty and umami flavor technology: original stewed meat with vermicelli. Ingredients: pork ribs (pork belly) 500g, vermicelli 150g.
Seasoning: salad oil 30g, cooking wine 10g, sugar 5g, onion 10g, ginger 5g, pepper 5g, star anise 3g, salt 5g and monosodium glutamate 3g. Teach you how to make stewed vermicelli, and how to make stewed vermicelli is delicious 1. Cut the pork belly into large pieces. Cut the vermicelli into strips of 1.5 cm. Slice onion and ginger.
2. Heat the pot with base oil, add the meat, stir-fry until it becomes discolored, add seasoning and soup, bring to a boil, simmer until the pork belly is crisp and rotten, then add the vermicelli, stew until it tastes delicious, and pick out the onion, ginger, pepper and aniseed, and serve. The key to making stewed meat with vermicelli is to master the proportion of pork belly, soup and vermicelli, and take thick soup after vermicelli is cooked. The method of casserole fish head vermicelli introduces the cuisines and their functions in detail: home-cooked recipes, adolescent recipes, malnutrition recipes, educational recipes, brain-strengthening recipes and diabetes recipes.
Taste: slightly spicy technology: casserole casserole fish head vermicelli making material: main ingredient: silver carp head 1250g.
Accessories: 200 grams of vermicelli, 50 grams of winter bamboo shoots, 25 grams of fresh mushrooms, 25 grams of pork legs and 25 grams of green garlic.
Seasoning: salad oil 100g, sesame oil 5g, salt 5g, monosodium glutamate 3g, cooking wine 10g, soy sauce 75g, sugar 10g, bean paste 25g, starch (corn) 5g, onion 10g and ginger/kloc-. Teach you to make casserole fish head fans. How to make fish head vermicelli in casserole? 1. Scrape fish scales, remove gills and wash fish heads.
2. Make two cuts on the meat noodles with a straight knife and put a little soy sauce on the fish head;
3. Cut the vermicelli into elephant eyes;
4. Cut the winter bamboo shoots into willow slices with a length of 5cm and a thickness of 2cm;
5. Blanch the vermicelli and winter bamboo shoots in a water pot and drain the water;
6. Slice the fat and lean meat;
7. One big mushroom slice with one knife;
8. Wash the green garlic and cut it into 2 cm long sections;
9. Chopped onions and ginger;
10. Add salad oil to the pot and heat it to 50% heat. Add fish head, fry both sides until golden brown, and pour in a colander to control oil.
1 1. First put bamboo shoots and mushrooms in the bottom of the big casserole, and then put the fish head for later use;
12. Put 25g of salad oil in the pot, stir-fry onion and ginger, and add the sliced meat until the sliced meat turns white;
13. Stir-fry watercress, cook cooking wine and soy sauce, add chicken soup, bring to a boil, and skim off the froth;
14. Add refined salt and sugar to adjust the taste;
15. Pour the soup into a casserole with fish heads and simmer for 35 minutes;
16. Then add monosodium glutamate, add scalded vermicelli, burn for 2 minutes, thicken with wet starch, add vinegar and sesame oil, and sprinkle with chopped green onion.
Tips-Health Tips:
If diabetics follow this recipe, please remove the sugar from the seasoning.