How to make the vermicelli soup that my mother loves to eat more delicious?

Picture

As we all know, vermicelli contains a lot of starch and has no taste, so it has a very strong plasticity. Like most noodles, it depends entirely on obtaining Other condiments (or the taste of soup) can be used to enhance its value. "Boiling" is the most primitive cooking method. It not only allows the nutrients in the ingredients to be released to the maximum extent, but also becomes more beneficial to the human body. Digestion and absorption, boiled vermicelli is a very clear case, the key points are: nutritious and delicious, smooth and chewy, and the soup is rich in flavor.

Ingredients: vermicelli (sweet potato flour), salt, onions, garlic, dried chili peppers, oyster sauce, light soy sauce, dark soy sauce, leeks, thirteen spices, chicken essence, tofu skin, pork belly.

Production process: 1. First, prepare an appropriate amount of sweet potato flour and soak it in cold water until soft (if you are not in a hurry, it is recommended that you prepare it 20 minutes in advance. At the same time, try to avoid soaking in hot water. Because the vermicelli soaked in this way will taste less chewy), after soaking, pour away the excess water, drain the water, and put it into a bowl for later use. The state is as shown in the picture above. Soft and chewy, yet not sticky.

Picture

2. Put a little base oil in the pot. After the oil is hot, put the sliced ??pork belly into it, stir-fry until the fat is released (the lard Contains a special aroma that cannot be replaced by other oils), then pour in an appropriate amount of minced onions, minced garlic, and dried chili peppers, continue to stir-fry over low heat, and after the garlic is fragrant, add a small amount of oyster sauce and light soy sauce , dark soy sauce, stir-fry until the color is obtained, then add 1 bowl of water (it is recommended to cover the ingredients by 1 cm), and at the same time, turn to high heat and bring to a boil until the flavor of the soup is completely cooked out, to meet the needs of everyone's taste buds The important criteria are: the soup is thick and delicious.

3. After the soup is boiling, first pour in the pre-soaked vermicelli, then add a little salt, chicken essence, and thirteen spices to taste, and at the same time, add an appropriate amount of tofu skin ( If you don’t like it, you can choose not to put it in. Personally, I think its existence will make the vermicelli cooked in this way not only fresh and delicious, but also taste richer.) Continue to cook on high heat for 3-4 minutes. If you like to eat soft, Add another 1-2 minutes.

Picture

4. Before serving, sprinkle an appropriate amount of chives into the vermicelli (it contains a special fragrance, and the aroma and fragrance are better than celery or coriander). The vermicelli cooked in this way is spicy and delicious, full of aroma, smooth and chewy, and the soup is rich and delicious. It is guaranteed to be loved by both adults and children. If you get tired of eating fried vermicelli, you can switch to boiled vermicelli. The two methods alternate with each other all year round, so you can eat them no matter what. Not boring.

Warm reminder: 1. Should the fans be soaked in cold water or hot water? Some people will definitely have objections (controversies). If the product is of good quality, this problem will not exist at all. The above two methods are both possible. For example, farm-made sweet potato flour is very good. 2. The vermicelli itself has no taste or taste, and it depends entirely on absorbing other seasonings or flavors. When making soup, everyone likes to add an appropriate amount of pork belly to it. After stir-frying the lard, it can make the soup thicker. The taste becomes more fragrant, more mellow, and more grounded, and the fragrance is particularly familiar.