Having said that, I think everyone has a brand-new understanding of "ants" and "tree skills" in "Ants Climbing Trees". Here comes the question again. Many people will stick to the bottom of the pot or stick to a lump when frying vermicelli. Let's take a look at this dish "Ants on the Tree" and briefly explain how fried noodles don't stick to the bottom of the pot or the lump.
Fans suggest using cold water, and if it is winter, you can soak it in clear water. Because the vermicelli is thin, the cooked vermicelli will be very large, and some cassava starch will come out, so the vermicelli will lose its toughness and ductility. Needless to say, it will stick to a lump when it is fried. Cut the cooked vermicelli slightly with scissors to make it easy to drink. Then pick it up and drain it.
The first step is to cut it into pieces, so it is easier to stick it on the fan. Cut a little chopped green onion and ginger foam into a bowl. Chop the bean paste, and the fragrance will be better released after heating. Heat oil in a hot pan, add minced meat and stir-fry until the color fades, then add bean paste and stir-fry slowly until Chili oil. In the process of using bean paste, it must be fried into Chili oil, so that the sweetness of bean paste and the capsanthin contained in it can fully overflow into the oil, and the fried shredded chicken can be more colorful and spicy.
Later, pour in the onion and ginger foam, stir well, and put it on the soft ground until it smells. When the temperature in the pot is the highest, pour in rice wine, then pour in a small amount of soy sauce, add a proper amount of water and cook until the water boils.
In the second step, rice wine can quickly penetrate into the meat at high temperature, quickly become heat flow evaporation, and at the same time take away the fragrance of braised pork. Generally, the dishes seasoned with bean paste do not need to add too much soy sauce or salt to prevent the finished products from turning black and salty. If it's according to my consumption of this food, you don't need to add salt, or you can wait until the pot boils before tasting it.
Pour the vermicelli into the pot, stir the vermicelli evenly with the shoveled wooden chopsticks, and then add 5 grams of white sugar (one spoon up and down) to neutralize the taste. If there is little juice in the pot, you can add a little water appropriately and start with a small fire. One? Until the vermicelli is loose and almost all juice, open the juice again. Sprinkle onions on the pot before serving.
A colorful, spicy and delicious "ant on the tree" is ready. With the simplest ingredients and ordinary cooking methods, it has made an unusual taste. If you like this dish, please have a quick look!