1. Stewed vermicelli with Shrimp
The prawns roasted with beer are so pure and fresh that even children who don't like shrimp will love the taste. Add some vermicelli and stew together, and you will have enough delicious prawns, which are smooth and delicious, and will not change anything.
In fact, vermicelli and seafood have always been matched, such as scallop vermicelli, prawn vermicelli pot and so on, all of which are classic. So is vermicelli. Some people describe the combination of these two ingredients as made by tasters and tasteless people.
Stewed vermicelli with sea shrimp
Ingredients: sea shrimp 400g, vermicelli 1 root, beer 1 big pot. If you need 1000 classic recipes, 1000 snacks and 500 sauces, you can get them automatically by following our official WeChat account.
Seasoning: 5 dried peppers, 1 root short onion, 6 slices of ginger and 5 cloves of garlic; 2 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp sugar and 1 tbsp salt.
Exercise:
1. The fans are soaked in advance; Wash prawns; Cut onion, ginger and garlic into sections for later use.
2. Add a little oil to the pot, heat it, add dried chilies, stir-fry slowly over low heat until the chilies become darker and the spicy taste melts into the oil, then add onions, ginger and garlic, and stir-fry until they are fragrant.
3. Pour in the washed shrimps, turn to high heat and stir fry until all the shrimps turn red.
4. Then pour in a big can of beer, add all seasonings, mix well and boil over high heat.
Put the soaked vermicelli on it, and then don't touch it. Don't worry that it can't drink soup.
6. Leave the lid on, turn to medium heat and cook for about 5-8 minutes until the fragrance overflows and the vermicelli changes color. Then turn the fire to thicken the soup.
Tip: Try not to stew for too long, otherwise the shrimp meat will become loose and old, and it must be controlled within ten minutes to keep the shrimp crisp and tender. Soak the vermicelli. In the process of stewing, the pot cover is not covered in the whole process, which is beneficial to the distribution of beer flavor.
2. Stewed vermicelli with Chinese cabbage and pork
Rich or poor, I miss this dish in winter. It's cheap and healthy. You can never get tired of stewing in a big pot.
It should be from people in the market, mom's food or something, because it is not beautiful, but also ordinary and easy to get. The hidden mystery is the sweetness of pork belly, fried lard and Chinese cabbage, which soaked the soup and made the fans drink enough.
Stewed vermicelli with cabbage and pork
Ingredients: pork belly 240g, Chinese cabbage 350g, dry powder strips100g.
Seasoning: a little light soy sauce, 4 tablespoons dark soy sauce, 2 tablespoons sugar, cooking wine 1 tablespoon, salt 1 teaspoon.
Practice: 1. Soak the vermicelli in warm water for a while, slice the pork belly, cut the cabbage into wide sections, and prepare the minced onion and ginger.
2. Turn on a small fire, put the pork belly slices directly in the pot without oil, and fry them slowly until the oil comes out.
3. When you see more and more oil in the pot and the sliced meat can't be too burnt, put less soy sauce in it, mix well to make the meat look better, then add chopped green onion and shredded ginger, stir fry and stir fry to make the onion fragrant.
4. Then add the cabbage, turn to high heat, stir fry evenly until the cabbage leaves are slightly soft and collapse.
5. Add hot water and seasoning, mix well, then put the washed vermicelli on it, and then don't touch it, don't worry that it can't drink soup.
6. Cover and simmer for 5 minutes until the aroma overflows, the vermicelli changes color and the cabbage is slightly transparent. Leave some soup in the pot, the vermicelli will always absorb water.
Tip: Don't stew for too long. Cabbage that has just entered winter is tender and ripe. It is also best to soak the vermicelli soft in advance, so that the dust can be soaked thoroughly and cooked quickly.
3. Braised pork with laver vermicelli
In the winter market in Xuzhou, the oily moss and leaves stand proudly, so fresh. The most common practice is to burn meat with sticky rice noodles. When I was a child, I liked to mix rice with it, and I could eat a round stomach with a dish.
Although it is a green vegetable, the more it is stewed, the more delicious it is, and even the stewed stems are soft.