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How to make wide vermicelli?
Method for quickly soaking wide vermicelli;

1, first, fold the wide powder into six-centimeter-long segments.

2. Then, soak in hot water at 30℃.

3. Soak for about 30 minutes, and then soak until soft.

Common practices of wide vermicelli:

① Steamed beef with wide vermicelli

Ingredients: beef tenderloin 200g, wide vermicelli100g, 2 red peppers, 2 green peppers, spiced powder, minced ginger and garlic, a little watercress, rattan pepper oil, cooking wine, bean powder, a little soy sauce, and a little soy sauce.

Steps:

1, beef washing and slicing with cooking wine, spiced powder, a little soy sauce, and a little bean powder. Wash the wide vermicelli with boiling water and put it in a large bowl for later use. Cut the green and red peppers into circles.

2. Stir-fry minced ginger and garlic in a hot oil pan, then stir-fry beef for a while, continue to stir-fry watercress, soy sauce, rattan pepper oil, sesame oil and green pepper, stir-fry with less water, shovel into a vermicelli bowl and sprinkle some chicken essence.

3. Steam in a steamer for 10 minute.

② Korean-style wide vermicelli

Ingredients: 50g wide vermicelli, 3 dried mushrooms, Auricularia auricula 10g, onion 1/2, spinach 100g, carrot 1/2, 50g shredded beef, scallion 1 knot, 20g white sesame, sesame oil/knot.

Steps:

1, soak mushrooms until soft, remove pedicels, clean and shred; Soaking auricularia auricula in warm water, removing sediment from roots, cleaning and shredding; Peel onions and carrots and shred them; Wash green onions and spinach and cut them into sections for later use.

2. Soak the wide vermicelli in warm water, boil it in boiling water for 3 minutes, then remove it and immerse it in clear water.

3. Put the oil in the wok. When the oil is hot, add the scallion, shredded onion, shredded beef, shredded carrot, shredded mushroom, shredded black fungus and spinach, stir-fry them with high fire, then take them out and let them cool.

4. Take out the wide vermicelli, drain it, cut it into about 10cm long, mix the fried and cooled materials with vermicelli, and add salt, white sugar, soy sauce, sesame oil and white sesame seeds to taste.