It is said that the name of the dish "Ants Climbing Trees" is related to Dou E written by Guan Hanqing. Dou E chopped a small piece of pork, fried it with vermicelli and gave it to her mother-in-law. In addition to admiring the delicious food, the mother-in-law also gave this fried vermicelli an image name: "Ants climb the tree".
Some friends cooked this dish at home, either the fans didn't soak it well, and it tasted hard and slippery, or the fans fried it too much, or they stuck together and lost the flavor of this dish. How to make the food in this restaurant as delicious as at home? Today, I will teach you the restaurant dish "Fried Noodles with Minced Meat". I made it myself at home. Here's the trick. The taste is as good as the chef's, and the noodles are smooth and smooth, with clear roots and no adhesion. Let's see how I cook this dish:
Materials required for fried shredded pork noodles: vermicelli 1 root, pork 150g, proper amount of oil and salt, Pixian bean paste 1 tablespoon, onion 1 root, 2 slices of ginger, 2 cloves of garlic, chicken essence 1 teaspoon, and half a tablespoon of braised soy sauce.
Practice steps:
1. Prepare a deeper container, then put the vermicelli in it and pour some warm water into it. If the water does not reach the vermicelli, soak the vermicelli in warm water for 1-2 hours. Soak the vermicelli until there is no hard core. Soak the vermicelli and absorb enough water. The vermicelli is not well soaked, and it is easy to stick together when fried.
2. Cut the onion into chopped green onion, chop the ginger, slice the garlic, chop the pork, add the cooking wine, add the starch, and marinate for 10 minute, so that the fried minced meat is not fishy and tender.
3. Boil the pot with water, add the soaked vermicelli and cook for about 1 minute, and the vermicelli will become transparent. Take out the vermicelli, put it in cold water, and drain the water to prevent the vermicelli from breaking too much.
4. Put the cooked vermicelli into a container, add 1 tbsp of oil, and then add half a tbsp of soy sauce. This is the secret of making vermicelli. When frying vermicelli, it will not stick, with clear roots and good color.
5. Heat the oil in the pan, add half chopped green onion, add Jiang Mo, saute garlic slices, add minced meat and stir-fry until the color turns white.
6. Put the minced meat into one side of the wok, add Pixian bean paste, stir-fry with low fire, stir-fry the bean paste into red oil, stir-fry the sauce, and stir-fry evenly with the minced meat. Stir-fry bean paste, stir-fry red oil and stir-fry sauce with low heat. It smells good. Bean paste tastes raw if it is not fried.
7. Add vermicelli, add a little salt, chicken essence and sugar, stir fry quickly and evenly on high fire, turn off the fire, sprinkle with the remaining chopped green onion and serve.
Tips:
1. The texture of vermicelli is hard, so it is difficult to soak it with cold water alone. The noodles that are not completely soaked are not only hard to taste, but also seriously absorb soup when put into the pot. Not only will it absorb all the soup in the dish, but it will also bring trouble to the paste pot.
Many people simply use boiled water to save time. However, before the inside of the vermicelli can absorb water, the outer layer is already soft and rotten, so it will rot outside and hard inside, affecting the taste, and it is easy to rot into paste when frying.
3. The water temperature should not exceed 40 degrees. Generally, vermicelli can be completely soaked in half an hour-1 hour. Does not affect the taste, nor does it burn the pot.