Speaking of fried rice noodles, I believe everyone is familiar with it. It is a very popular food in snack stalls and fast food restaurants. It can be used as a staple food or a snack. Especially when I was a student, many people often ordered fried rice or fried rice because the food in the school cafeteria was not palatable. It can be said that fried rice noodles were more delicious than any big fish and meat at that time, and they were also welcomed by many people.

Chef for 40 years: when frying fans, these three steps are indispensable! 1 step frying is a lump.

Although it seems simple to stir-fry fans, many people have tried to stir-fry them at home, but often the fans fried at home are not as delicious as those fried outside, and they are all the same ingredients. What's the problem? Even when frying vermicelli, it often happens to stick to the pot, so how to fry vermicelli! Today, I will share with you the best way to arouse fans.

Home-cooked practice of stir-frying vermicelli

The first step is to soak in water. First of all, it is best to soak the vermicelli in cold water before putting it into the pot. Many people will think, why not use hot water or just blanch it! Isn't the soaking time shortened a lot? Actually, it won't take long to make soft vermicelli. If directly soaked in hot water, the vermicelli will become very soft, so the fried vermicelli taste will be affected, and it is even more impossible for natural vermicelli to soak in water.

Step two, stir with oil. Then take out the soaked vermicelli and drain it, then put it in a pot, add a proper amount of edible oil or lard, and stir it evenly with chopsticks, so as to prevent the vermicelli from caking and sticking to the pot, and increase the fragrance and umami taste of the vermicelli. It can be said that this step is equivalent to curing the vermicelli, which can lock the moisture of the vermicelli.

The third step is to steam in the pot. After the vermicelli is soaked in oil, the most important thing is to steam the vermicelli in the pot for a while, so that the vermicelli is completely soft, not too soft and wet like boiling water, and the dry humidity is just right, so that the fried vermicelli tastes good and is not easy to stick to the pot.

Therefore, according to 40 years of chef experience, when frying vermicelli, three steps, soaking in water, mixing oil and steaming out of the pot, are indispensable! Without 1 step, everything is a lump. This is mainly because these three steps complement each other. After the vermicelli is soaked in advance, it can be stirred with oil and then steamed in a pot. This can not only shorten the stir-frying time, but also avoid the agglomeration of vermicelli. The above is the best way to stir-fry powder. For friends who like to eat vermicelli, try different cooking methods, so that the fried vermicelli tastes more delicious!