Parsley fried vermicelli

With a handful of parsley; moderate; vermicelli moderate; green onions, ginger and garlic a number of; soy sauce moderate; old soy sauce moderate; pepper moderate; salt moderate; a little chicken broth; sesame oil moderate; cooking oil moderate method

Vermicelli in advance with warm water to soak until there is no hard core. Parsley pick clean, celery stems cut off the pork shredded, add soy sauce, soy sauce, pepper, and then add a little cooking oil to scratch, marinate for about fifteen minutes. Boiling water with a few drops of cooking oil, add parsley, blanch for two minutes and remove from the cool. Add the vermicelli and blanch for two minutes, then remove and cool. If you are not sensitive to the flavor of parsley, parsley can not be blanched. Chop green onion, ginger and garlic. Large fire ginger cooking oil heating, (like to eat spicy friends, you can add the right amount of Pixian bean paste fried red oil, you can also add two or three dried chili peppers), turn on low heat into the shredded meat stir fry until browned. Add onion, ginger and garlic burst incense, put the vermicelli stir-fry, add a little soy sauce to the vermicelli color, then add parsley, add salt and chicken stir-fry evenly, add the right amount of sesame oil out of the pan.

Steamed Potato Vermicelli

Ingredients: 3 slices of dried potato vermicelli; 1 cabbage; 1 carrot; pork; 6 mushrooms; salt; 1 spoon of chili sauce Directions

Carrot shredded spare. Cabbage shredded spare water boiled after the pot of potato vermicelli cooked until transparent fish out of the cold water, drained and spare pork cut thin strips, mushrooms soaked and cut into strips, together with the pan and stir-fried into the carrot shredded stir-fry with the right amount of lard, and then into the cabbage shredded stir-fry with the right amount of tea stir-fry add the right amount of salt and a spoonful of chili sauce seasoning finally add the potato vermicelli stir-fry evenly can be out of the pot.