The real meaning is that vermicelli is soft and smooth, tastes very q, and activates your tired appetite. I remember when I was a child, my mother often cooked this dish in summer. We often eat to the bottom of the plate, and the fruit beer in the refrigerator is empty faster. Today, I introduce the most authentic method of making dried noodles, as well as the detailed steps and precautions of making dried noodles, so that everyone can taste the delicious dried noodles.

Ingredients: vermicelli, fresh meat, onion, garlic, ginger, salt, chicken essence and dried starch.

Prepare:

1, put the noodles in the boiling water pot, take them out and soak them in cold water after boiling. After the dried noodles are completely cooled, take them out and drain them, and then chop them for later use.

2. Select a proper amount of fat and thin fresh meat, peel and remove tendons, and chop it into minced meat. When chopping, put the onion, garlic and ginger together, then add salt and chicken essence and mix well for use.

The practice and steps of vermicelli fritters;

1, put the cut vermicelli and minced meat together and mix well to make balls slightly smaller than eggs.

2. Shake the ball in the dry starch and roll a layer of dry starch evenly.

3. Heat the oil pan to 70% to 80% heat, fry jiaozi to golden brown with medium fire, and drain the oil.

Actually, besides frying, the cooked jiaozi can also be boiled in water, that is, jiaozi with dried starch is boiled in boiling water until it floats, then put in a steamer with cold water, spread leaves or Chiba under jiaozi, sprinkle some water in the middle, and steam in jiaozi for about 20 minutes.

Supplementary explanation:

1, mung bean starch is the best dry starch, potato or sweet potato starch is also acceptable, but try not to use corn starch.

Noodles can be fried or steamed with water. Both methods have their own characteristics. The fried coke is soft and fragrant, and the steamed water is fresh and light.

3. You can add or reduce some seasonings in the meat according to your own taste.