With Longkou vermicelli stir-fry, after soaking in warm water to soften it, it won't be soft and won't be lumped. Of course, the temperature of the water to soak the vermicelli and the oil to fry the vermicelli is also a bit of a doorway. Let's take a look at how to do it.

Materials prepared: longkou vermicelli, cabbage, eggs, luncheon meat, dried mushrooms, shrimp, scallions, peanut oil, salt, soy sauce (seasoning), soy sauce (coloring), sugar

Ingredients prepared

Ingredients processed.

Step 1:

Take out a small bundle of longkou vermicelli and soak the vermicelli in water (after soaking, I usually cut it into 3 sections, which makes it easier to eat).

Step 2:

Break a few slices of cabbage and wash them. How many slices depends on how many people eat it, this can be decided by yourself.

Step 3:

Cut the cabbage into julienne strips. The stalks are cut finely, and then separated from the leaves (because the stalks are harder to cook, they will be fried separately).

Step 4:

Heat the oil in a hot pan, crack in the eggs when they are slightly smoking, scramble them, and then set them aside.

Step 5:

(No need to wash the pan.) Add a little more oil and pour in the shrimp and garlic.

Step 6:

Add the shredded carrots and stir-fry until broken.

Step 7:

Add the luncheon meat and shiitake mushrooms and continue to stir-fry (you can add a little more oil).

Step 8:

Add the cabbage stems and stir-fry, add water and stir-fry until the stems become transparent and soften, then add the leaves.

Step 9:

Add the egg and stir-fry.

Step 10:

Add the soaked vermicelli and add some water to stir-fry the ingredients (you can stir-fry the vermicelli with a spatula with one hand and use chopsticks to stir the vermicelli with the other).

The tenth step:

Add soy sauce to taste, soy sauce coloring continue to stir fry evenly, turn off the heat, add green onion stir fry can be.