The daily practice of steaming vermicelli is to add water to the cauldron and spread the vermicelli flat on the grate. Steamed with vegetable oil. Spread a little vegetable oil on the vermicelli. Steam for 2 minutes, and spray some water on the surface (spraying water can prevent the dried noodles from being too dry, and then wrap them with oil, so that the sprayed dried noodles will not stick together). Prepare vegetables, meat, garlic and peppers. When steaming noodles, prepare vegetables, shred meat, cut garlic moss and pepper. Saute shallots, ginger and garlic, stir-fry shredded pork.
Add a proper amount of big oil to the wok (vegetable oil can be used instead of big oil), add onion and ginger to the wok, add shredded pork, add salt and soy sauce and stir fry. Add vegetables such as garlic moss and continue to stir fry. Add vegetables such as garlic moss and continue to stir fry, and add appropriate amount of water. You can adjust the salinity. To mix noodles, put more salt than usual. Add shredded pepper when the dish is almost cooked. Cooking should have a certain amount of soup. Put the noodles in the pot and stir well. After the noodles are steamed, turn off the heat. Put the noodles in the vegetable pot and stir well. Mix the noodles and steam them in a pot. Put the mixed noodles on the grate covered with cage cloth and steam 10- 15 minutes. Steamed noodles with pine oil are ready.
Noodles can also be steamed noodles. Spread the vermicelli thinly on three layers and steam it in a steamer. If not, steam it in a steamer with liquefied gas. Cut the meat. Add thirteen spices, soy sauce and salt, grab well and let stand. Blanch the soybean sprouts. The side dishes of steamed noodles are nothing more than bean sprouts, meat, garlic moss, celery and beans. The meat, beans and bean sprouts in the steamed noodles are all delicious. My husband has had enough beans, and I haven't bought any beans recently. Cut the onion, ginger and fennel into sections and put them in a hot oil pan. Then add the meat and stir fry. Add soy sauce. Stir-fry the bean sprouts together in the pot, don't overcook them. Because it still needs steaming. Add seasonings that suit your taste: soy sauce, salt and thirteen spices. Add boiling water, because the noodles will be ready soon. Take out the steamed noodles and spread them out. If it's a little dry, it's not familiar. You can pour some cooking oil and spray some water. Stir the vegetables and noodles together before steaming. Perfect for cooking.
How to make braised noodles: eggplant 1, dried noodles 250g, garlic 5 cloves, onion 1, soy sauce, sugar, salt and sesame oil. Practice: eggplant peeled and washed, cut into thick silk; Crush garlic into small pieces; Wash the onion and slice it for later use. Put the pot on the fire, add appropriate amount of water to boil, add vermicelli and blanch slightly, remove and drain for later use. Take another pan, add appropriate amount of oil, add chopped green onion, 1/2 minced garlic and stir-fry until fragrant, then add eggplant and stir-fry until fragrant.
Stir-fry eggplant for 30 seconds, then add light soy sauce, sugar and salt, pour water until the surface of eggplant is not covered, cover and simmer over medium heat until the soup boils, and carefully pour the soup into the soup bowl for later use. Adjust the firepower to the minimum, spread the eggplant evenly at the bottom of the pot with a shovel, add dried noodles twice and spread it evenly on the eggplant; Every level should be covered with a layer of freshly poured soup. Cover with medium and low heat and simmer until the water in the pot is almost dry. Finally, mix the noodles and eggplant evenly with chopsticks, sprinkle with the remaining minced garlic, sprinkle with a proper amount of sesame oil, and stir well to serve.