Ingredients: Flammulina velutipes 200g, dried vermicelli 1 bundle, beef tenderloin 500g, sand tea sauce 1 00g, 2 tablespoons of garlic (30ml), 2 teaspoons of Jiang Mo (10g), salt 1/2 teaspoons (3g).
1. Cut the root of Flammulina velutipes and wash it. Soak dried vermicelli in hot water for15min, and drain for later use.
2. Put salt, sugar, Chili powder, white pepper powder, Jiang Mo and garlic into fat beef slices and marinate for 15 minutes.
3. Heat the oil in the pot with medium heat. When it is 70% hot, add the marinated beef slices, overcook them with oil, take them out and control the oil content.
4. Leave the remaining oil (65,438+0 tbsp, 65,438+05 ml) in the pan, heat it, add the sand tea sauce and stir-fry for a while, then pour in the cooked beef slices, stir-fry over high fire for 3 minutes, then add the light soy sauce, Shaoxing wine, sugar, soaked vermicelli and Flammulina velutipes, and cover it with 65,438+00.
Jinzhen silk noodles fat beef
Ingredients: Flammulina velutipes 200g, dried vermicelli 1 bundle, beef tenderloin 500g, sand tea sauce 1 00g, 2 tablespoons of garlic (30ml), 2 teaspoons of Jiang Mo (10g), salt 1/2 teaspoons (3g).
1. Cut the root of Flammulina velutipes and wash it. Soak dried vermicelli in hot water for15min, and drain for later use.
2. Put salt, sugar, Chili powder, white pepper powder, Jiang Mo and garlic into fat beef slices and marinate for 15 minutes.
3. Heat the oil in the pot with medium heat. When it is 70% hot, add the marinated beef slices, overcook them with oil, take them out and control the oil content.
4. Leave the remaining oil (65,438+0 tbsp, 65,438+05 ml) in the pan, heat it, add the sand tea sauce and stir-fry for a while, then pour in the cooked beef slices, stir-fry over high fire for 3 minutes, then add the light soy sauce, Shaoxing wine, sugar, soaked vermicelli and Flammulina velutipes, and cover it with 65,438+00.
Lamb chop and cabbage vermicelli soup
Ingredients: fresh lamb chop, Chinese cabbage, vermicelli, ginger, onion, red pepper, cooking wine, salt, fragrant leaves, star anise and cinnamon.
1. Wash lamb chops and cut into long sections; Wash the cabbage and tear it into large pieces.
2. Add water to the pot and add star anise, fragrant leaves and cinnamon. After the water is boiled, put the sheep in and blanch them, and take them out for later use.
3. Wash the fan with cold water.
4. Take another pot, add enough water, add red pepper, ginger slices, onion segments and lamb chops, pour cooking wine, and then turn to low heat for about 30 minutes.
5. Shred Chinese cabbage, cook for 10 minute, add a little salt, add vermicelli, and cook slightly.
Lamb chop and cabbage vermicelli soup
Ingredients: fresh lamb chop, Chinese cabbage, vermicelli, ginger, onion, red pepper, cooking wine, salt, fragrant leaves, star anise and cinnamon.
1. Wash lamb chops and cut into long sections; Wash the cabbage and tear it into large pieces.
2. Add water to the pot and add star anise, fragrant leaves and cinnamon. After the water is boiled, put the sheep in and blanch them, and take them out for later use.
3. Wash the fan with cold water.
4. Take another pot, add enough water to the pot, add red pepper, ginger slices, onion segments and lamb chops, pour cooking wine, and turn off the heat after boiling for about 30 minutes.
5. Shred Chinese cabbage, cook for 10 minute, add a little salt, add vermicelli, and cook slightly.
Spicy minced meat vermicelli
The vermicelli absorbs enough fragrant gravy, and the minced meat absorbs enough spicy seasoning, which is delicious and spicy.
50g vermicelli, 150g pork, 1 pepper, 1 red pepper, 1 onion, 1 slice ginger, 5 cloves garlic, 1 tablespoon hot sauce, 2 teaspoons cooking wine, 1 teaspoon.
1. Soak the vermicelli fully in advance; Chopped onions and garlic
2. Cut the green pepper obliquely and chop the leek; Chopped Chili bean paste
3. Dilute the chicken juice with water for later use; Stir-fry shallots, ginger and garlic in a hot pan and cool the oil.
4. Stir-fry minced meat and bean paste until they change color; Cook the cooking wine and stir well.
5. Take out the soaked vermicelli and put it in the pot; Stir well, add soy sauce and a little sugar, and stir well again.
6. Add diluted chicken juice and stir fry evenly; When the fire boils, turn to low heat, cover the pot and stew. Always check and stir fry in the middle to avoid boiling.
7. When the soup is near, add soy sauce and stir well; Finally, add green pepper and leek leaves and turn off the heat.
Spicy minced meat vermicelli
The vermicelli absorbs enough fragrant gravy, and the minced meat absorbs enough spicy seasoning, which is delicious and spicy.
50g vermicelli, 150g pork, 1 pepper, 1 red pepper, 1 onion, 1 slice ginger, 5 cloves garlic, 1 tablespoon hot sauce, 2 teaspoons cooking wine, 1 teaspoon.
1. Soak the vermicelli fully in advance; Chopped onions and garlic
2. Cut the green pepper obliquely and chop the leek; Chopped Chili bean paste
3. Dilute the chicken juice with water for later use; Stir-fry shallots, ginger and garlic in a hot pan and cool the oil.
4. Stir-fry minced meat and bean paste until they change color; Cook the cooking wine and stir well.
5. Take out the soaked vermicelli and put it in the pot; Stir well, add soy sauce and a little sugar, and stir well again.
6. Add diluted chicken juice and stir fry evenly; When the fire boils, turn to low heat, cover the pot and stew. Always check and stir fry in the middle to avoid boiling.
7. When the soup is near, add soy sauce and stir well; Finally, add green pepper and leek leaves and turn off the heat.
Duck blood soup powder
Tofu, duck blood, duck gizzard, duck liver, duck intestines, these humble spare parts are also very delicious under the infiltration of old duck soup boiled for several hours.
Duck intestines 100g, vermicelli 1 root, oily tofu 50g, duck blood 200g, 2 duck gizzards, onion ginger and coriander, soup 1 bowl, balsamic vinegar, pepper, soy sauce and salad oil.
1. Cut duck blood into small pieces of 1.5cm, and soak them in salt water for a while; Cut the duck gizzard with a knife, scrape off the fat on the duck intestine, wash it with proper amount of salt and blanch it in water. Take out the duck intestines as soon as they are rolled.
2. Put oil in the pot, saute shallots and ginger, put a bowl of stock to boil, and add duck gizzards first.
3. Then add the soaked vermicelli and small oil tofu.
4. After boiling, add the scalded duck intestines.
Duck blood is easy to cook. After boiling for 2 minutes, put it in a soup bowl and add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil.
Duck blood soup powder
Tofu, duck blood, duck gizzard, duck liver, duck intestines, these humble spare parts are also very delicious under the infiltration of old duck soup boiled for several hours.
Duck intestines 100g, vermicelli 1 root, oily tofu 50g, duck blood 200g, 2 duck gizzards, onion ginger and coriander, soup 1 bowl, balsamic vinegar, pepper, soy sauce and salad oil.
1. Cut duck blood into small pieces of 1.5cm, and soak them in salt water for a while; Cut the duck gizzard with a knife, scrape off the fat on the duck intestine, wash it with proper amount of salt and blanch it in water. Take out the duck intestines as soon as they are rolled.
2. Put oil in the pot, saute shallots and ginger, put a bowl of stock to boil, and add duck gizzards first.
3. Then add the soaked vermicelli and small oil tofu.
4. After boiling, add the scalded duck intestines.
Duck blood is easy to cook. After boiling for 2 minutes, put it in a soup bowl and add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil.
Beef noodle pot
When I could see the performance, I couldn't help swallowing.
Beef 300g, vermicelli 1g, 4 pickled peppers, salt 2g, white pepper 5g, cooking wine 10g, starch 3g, ginger 5g, garlic 10g, shallot 1g, light soy sauce 5g, oyster sauce 5g and vegetable oil 20g.
1. Prepare the required ingredients.
2. Put the dried vermicelli into clear water and soak it slowly. Red peppers are soaked and cut into Chili rings for later use.
3. Soak the soft vermicelli into small pieces of 15-20cm with kitchen scissors.
4. Slice the beef, add salt, white pepper, cooking wine, dried starch and shredded ginger, stir well, then pour in a proper amount of water and stir in the same direction until all the water is absorbed by the beef, and then continue.
6. Pour 15g oil into the pot, saute the red pepper rings and garlic, then fry the beef in the pot until the surface changes color, and then turn off the fire.
7. Immediately put the fried and discolored beef on the vermicelli.
8. Pour the soy sauce and oyster sauce into a small bowl, add 20g of water to make a bowl of sauce, pour it on the beef vermicelli, cover it, put the casserole on the stove, bring it to a low heat, then turn off the heat, keep it in the casserole for a few minutes, and sprinkle with shallots.
Beef noodle pot
When I could see the performance, I couldn't help swallowing.
Beef 300g, vermicelli 1g, 4 pickled peppers, salt 2g, white pepper 5g, cooking wine 10g, starch 3g, ginger 5g, garlic 10g, shallot 1g, light soy sauce 5g, oyster sauce 5g and vegetable oil 20g.
1. Prepare the required ingredients.
2. Put the dried vermicelli into clear water and soak it slowly. Red peppers are soaked and cut into Chili rings for later use.
3. Soak the soft vermicelli into small pieces of 15-20cm with kitchen scissors.
4. Slice the beef, add salt, white pepper, cooking wine, dried starch and shredded ginger, mix well, then pour in a proper amount of water and stir in the same direction until all the water is absorbed by the beef, then continue to pour in a proper amount of water and stir again until the water is absorbed, and repeat several times to make the beef tender.
5. Heat the pot, pour 5 grams of oil, put the processed vermicelli into the pot, fry the water with chopsticks, and then put it in the bottom of the casserole.
6. Pour 15g oil into the pot, saute the red pepper rings and garlic, then fry the beef in the pot until the surface changes color, and then turn off the fire.
7. Immediately put the fried and discolored beef on the vermicelli.
8. Pour the soy sauce and oyster sauce into a small bowl, add 20g of water to make a bowl of sauce, pour it on the beef vermicelli, cover it, put the casserole on the stove, bring it to a low heat, then turn off the heat, keep it in the casserole for a few minutes, and sprinkle with shallots.
Assorted cucumber vermicelli
2 small bundles of vermicelli, cucumber 1, ginger 2, garlic 2, soy sauce 1, white vinegar 1, sesame oil 1, pepper oil 1, and sugar 1.
1. Soak dried vermicelli in water in advance and wash it for later use.
2. After washing the cucumber, cut it into filaments for later use.
3. Pour the water into the boiling pot and boil it. Cook vermicelli in the pot.
4, the cooked fans are fished out, and they can't open their mouths.
5. Wash and chop the ginger and garlic, cut the ginger and garlic into sections, add appropriate amount and soak for a few minutes.
6. Add appropriate amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked pepper and sugar and mix well.
7. After the vermicelli is drained, mix in shredded cucumber.
8. Pour the seasoning into the vermicelli and stir well.
Assorted cucumber vermicelli
2 small bundles of vermicelli, cucumber 1, ginger 2, garlic 2, soy sauce 1, white vinegar 1, sesame oil 1, pepper oil 1, and sugar 1.
1. Soak dried vermicelli in water in advance and wash it for later use.
2. After washing the cucumber, cut it into filaments for later use.
3. Pour the water into the boiling pot and boil it. Cook vermicelli in the pot.
4, the cooked fans are fished out, and they can't open their mouths.
5. Wash and chop the ginger and garlic, cut the ginger and garlic into sections, add appropriate amount and soak for a few minutes.
6. Add appropriate amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked pepper and sugar and mix well.
7. After the vermicelli is drained, mix in shredded cucumber.
8. Pour the seasoning into the vermicelli and stir well.
Steamed shrimp with garlic vermicelli
Fried shrimp with garlic is really delicious. Delicious vermicelli with shrimp and garlic, delicious beyond words! No, I'm hungry.
400g of new prawn, vermicelli 1 root, 5 garlic cloves, 2 shallots, 2 tablespoons of cooking wine 1/spoon, 9 grams of steamed fish and soy sauce1spoon, 9 grams of salt, 2 grams of black pepper and 2 tablespoons of shrimp oil.
1. Preparation materials: prawns with knives, vermicelli, garlic and chives.
2. The new prawn with a knife peeled off the shrimp line, cut it completely from the middle, and then put its tail through the cut place, and it became a beautiful shrimp ball, with its tail up, which looked better on the plate (in fact, my last plate was not beautiful if it was too much trouble).
3. Add salt and black pepper to the processed potatoes.
7. Put the shrimp on the vermicelli, pour in the minced garlic, and finally pour in a little cooking wine. After the water in the pot is boiled, steam it in the pot for about 3 minutes. After turning off the fire, simmer for about 2 minutes. Pour a little steamed fish sauce into the pot and sprinkle with chopped green onion.
Steamed shrimp with garlic vermicelli
Fried shrimp with garlic is really delicious. Delicious vermicelli with shrimp and garlic, delicious beyond words! No, I'm hungry.
400g of new prawn, vermicelli 1 root, 5 garlic cloves, 2 shallots, 2 tablespoons of cooking wine 1/spoon, 9 grams of steamed fish and soy sauce1spoon, 9 grams of salt, 2 grams of black pepper and 2 tablespoons of shrimp oil.
1. Preparation materials: prawns with knives, vermicelli, garlic and chives.
2. The new prawn with a knife peeled off the shrimp line, cut it completely from the middle, and then put its tail through the cut place, and it became a beautiful shrimp ball, with its tail up, which looked better on the plate (in fact, my last plate was not beautiful if it was too much trouble).
3. Add salt and black pepper to the processed prawns and marinate for more than 10 minutes (the ratio of shrimp to salt is 100: 2).
4. Cut the garlic and onion, and soak the vermicelli in warm water.
5. Drain the soaked vermicelli and spread it on the plate, and sprinkle with 1g salt (it can be shortened if it is too long).
6. After the oil in the pot is heated, add the minced garlic and stir-fry until fragrant (I cook shrimp oil with peeled shrimp shells, and minced garlic is also shrimp oil, so it is particularly fragrant).
7. Put the shrimp on the vermicelli, pour in the minced garlic, and finally pour in a little cooking wine. After the water in the pot is boiled, steam it in the pot for about 3 minutes. After turning off the fire, simmer for about 2 minutes. Pour a little steamed fish sauce into the pot and sprinkle with chopped green onion.
Steamed baby cabbage with chopped pepper noodles
Spicy but not greasy, the doll dish is soft and rotten, and the bibimbap with chopped pepper and minced meat is super delicious. The vermicelli at the bottom absorbs all the flavors in the seasoning, which makes people more fond of it.
1 doll, 1 vermicelli, 50g pork, 2 tablespoons chopped pepper, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 5g onion, 1/2 teaspoons salt, 1/2 teaspoons chicken essence, 5g garlic, 5g
5 tablespoons
1. Soak the vermicelli in warm water in advance and lay it flat on the plate.
2. Wash the baby cabbage and cut it into 6 pieces, and chop the onion, ginger and garlic.
3. Boil a pot of boiling water, put the baby cabbage in the boiling water and remove it.
4. Put the hot baby dishes on the fan for later use.
5. Heat the wok and pour in 5 tablespoons of oil. The oil temperature is 50% hot. Saute shallots, ginger and garlic, then add chopped peppers and stir well.
6. Stir the minced meat until it turns white.
7. Pour in the soy sauce and oyster sauce, stir-fry for about 1 min, and add a little salt and chicken essence to taste.
8. Pour the fried chopped pepper evenly on the doll dish.
9. Put in a steamer, boil and steam for 4-5 minutes until the baby dish is soft and rotten.
Steamed baby cabbage with chopped pepper noodles
Spicy but not greasy, the doll dish is soft and rotten, and the bibimbap with chopped pepper and minced meat is super delicious. The vermicelli at the bottom absorbs all the flavors in the seasoning, which makes people more fond of it.
1 doll, 1 vermicelli, 50g pork, 2 tablespoons chopped pepper, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 5g onion, 1/2 teaspoons salt, 1/2 teaspoons chicken essence, 5g garlic, 5g
5 tablespoons
1. Soak the vermicelli in warm water in advance and lay it flat on the plate.
2. Wash the baby cabbage and cut it into 6 pieces, and chop the onion, ginger and garlic.
3. Boil a pot of boiling water, put the baby cabbage in the boiling water and remove it.
4. Put the hot baby dishes on the fan for later use.
5. Heat the wok and pour in 5 tablespoons of oil. The oil temperature is 50% hot. Saute shallots, ginger and garlic, then add chopped peppers and stir well.
6. Stir the minced meat until it turns white.
7. Pour in the soy sauce and oyster sauce, stir-fry for about 1 min, and add a little salt and chicken essence to taste.
8. Pour the fried chopped pepper evenly on the doll dish.
9. Put in a steamer, boil and steam for 4-5 minutes until the baby dish is soft and rotten.
Cauliflower vermicelli pot
Ingredients: 200 grams of cauliflower, vermicelli 1 handle, 200 grams of pork belly, chives, chopped peppers 1 spoon, appropriate amount of minced onion and ginger, 1.
4. Add a proper amount of water, about 2/3 of a small bowl, add salt and sugar, stir fry evenly, cover the pot and stew until the cauliflower is soft and rotten, pour in vermicelli, stir fry evenly, add chicken essence to taste, add a proper amount of garlic slices and onion segments before taking out.
Cauliflower vermicelli pot
Ingredients: cauliflower 200g, vermicelli 1 bar, pork belly 200g, leek 1 tablespoon, chopped pepper, minced onion and ginger, aniseed 1 piece, cooking wine 1 teaspoon, soy sauce 1 teaspoon, sugar.
1. Wash and slice pork belly; Blanching vermicelli in boiling water, taking out, and cooling in cold water; Break cauliflower and wash it.
2. Pour a proper amount of oil into the wok, heat it, slice the pork belly and stir fry, and add 1 aniseed to stir fry until the pork belly is oily.
3. Stir-fry chopped green onion and ginger, stir-fry chopped pepper, stir-fry cooking wine and soy sauce, and stir-fry cauliflower in a pot.
4. Add a proper amount of water, about 2/3 of a small bowl, add salt and sugar, stir fry evenly, cover the pot and stew until the cauliflower is soft and rotten, pour in vermicelli, stir fry evenly, add chicken essence to taste, add a proper amount of garlic slices and onion segments before taking out.
Fried shredded pork pot
Materials:
30g shredded vegetables, minced meat100g.
50g dried vermicelli, green and red sweet peppers each 15g.
Half a spoon of raw (cooked) cooking wine, half a spoon.
Take a spoonful of raw food and a spoonful of oil.
White pepper, 200ml water.
Exercise:
1. Green pepper, Wujiang mustard tuber, vermicelli, minced meat.
2. Mix minced meat with half a spoonful of soy sauce and half a spoonful of cooking wine and marinate for ten minutes.
3. Dice green pepper, slice garlic and onion, soak dried vermicelli in cold water until soft, and marinate pork. Mustard mustard tuber is silk without further processing.
4. Put oil in the pan and stir-fry shallots and garlic.
5. Add minced meat and stir-fry until white.
6. Add a spoonful of soy sauce and stir fry slightly.
7. Add mustard and stir fry a few times.
8. Pour 200ml of cold water. The amount of water depends on how many fans you are going to put. If you want the finished product to be dry and fragrant, put less water, and vice versa.
9. Add a spoonful of oil, cover and bring to a boil.
10. Sprinkle some white pepper.
1. Add drained vermicelli, cover for about two minutes, and bring to medium heat.
12. After two minutes, open the lid, add diced green and red peppers, and collect the juice over high heat. The dry humidity of the product is just right.
Fried shredded pork pot
Materials:
30g shredded vegetables, minced meat100g.
50g dried vermicelli, green and red sweet peppers each 15g.
Half a spoon of raw (cooked) cooking wine, half a spoon.
Take a spoonful of raw food and a spoonful of oil.
White pepper, 200ml water.
Exercise:
1. Green pepper, Wujiang mustard tuber, vermicelli, minced meat.
2. Mix minced meat with half a spoonful of soy sauce and half a spoonful of cooking wine and marinate for ten minutes.
3. Dice green pepper, slice garlic and onion, soak dried vermicelli in cold water until soft, and marinate pork. Mustard mustard tuber is silk without further processing.
4. Put oil in the pan and stir-fry shallots and garlic.
5. Add minced meat and stir-fry until white.
6. Add a spoonful of soy sauce and stir fry slightly.
7. Add mustard and stir fry a few times.
8. Pour 200ml of cold water. The amount of water depends on how many fans you are going to put. If you want the finished product to be dry and fragrant, put less water, and vice versa.
9. Add a spoonful of oil, cover and bring to a boil.
10. Sprinkle some white pepper.
1. Add drained vermicelli, cover for about two minutes, and bring to medium heat.
12. After two minutes, open the lid, add diced green and red peppers, and collect the juice over high heat. The dry humidity of the product is just right.