This issue of the guide: super tasty 8-way vermicelli practice, look at the drool, smooth and strong, eat every day to eat are not tired

Vermicelli, is suitable for our home storage of ingredients, vermicelli is sweet potato, potato and other raw materials, after grinding precipitation processing, made of the silk dry traditional food specialties. According to the shape can be divided into round vermicelli, fine vermicelli and wide vermicelli, etc. Vermicelli has a good appendage, it can absorb the flavor of a variety of fresh soups, coupled with the vermicelli itself, soft and tender, more refreshing and pleasant.

Vermicelli is a very easy food, it can be combined with many ingredients, meat or vegetarian, can be cooked in a variety of ways, suitable for simmering, cooking and stir-frying and coleslaw, to make a variety of dishes. Share the super delicious 8-way vermicelli practice, color and flavor, look at the drooling, smooth and strong, eat every day are not tired of eating, like to eat vermicelli don't miss, collect good, do to the family to eat, the following share the practice:

Home version of the Hot and Sour Vermicelli Required materials: vermicelli 1, peanuts, green beans in the right amount, cilantro 1, oil and salt in the right amount, ginger 1 piece, 2 cloves of garlic, 3 tablespoons of balsamic vinegar, half a teaspoon of sugar, half a tablespoon of chili powder, 1 tablespoon of soy sauce, 1 teaspoon of pepper, 1 teaspoon of chicken essence, sesame seeds,

Step by step:

1. I used potato flour to make the vermicelli, sweet potato flour or potato flour can be used. Vermicelli put into warm water to soak soft, add water to the pot, water boiled down into the vermicelli, the vermicelli cooked until it becomes transparent.

2. Put the cooked vermicelli into cold water to soak.

3. Mince the ginger, mince the garlic and cut the cilantro into small pieces.

4. Fry the peanut rice and crisp, and fry the green beans to crisp.

5. Put sesame seeds, minced ginger, chili powder and pepper powder in a large bowl.

6. Add oil to the pan and heat it, pour the hot oil in a large bowl and fry the seasonings.

7. Add an appropriate amount of boiling water in the bowl, then add salt, soy sauce, sugar, chicken essence, balsamic vinegar, stir well, mix into hot and sour sauce. Hot and sour noodles highlight the sour and spicy flavor, sour vinegar with balsamic vinegar or aged vinegar is the best, balsamic vinegar is brewed with high-quality glutinous rice as the main raw material, sour and not astringent, fragrant and slightly sweet, to do hot and sour noodles or balsamic vinegar or aged vinegar taste good.

8. Fish out the soaked vermicelli, put into a bowl, dripping into the hot and sour sauce, put on the good peanut rice, green beans and cilantro, eat when mixing can be a bowl of numbness, spicy, freshness, aroma, acid and not greasy oil and hot and sour noodles on the ready.

Minced Meat Stir-Fry Vermicelli Ingredients needed: Vermicelli (dry) 1, 100g of pork, 1 pepper, 3-4 millet chili peppers, oil and salt in moderation, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 10 grains of peppercorns, half a tablespoon of soy sauce, 1 tablespoon of soy sauce, half a tablespoon of cooking wine, 1 teaspoon of chicken broth,

Steps to follow:

The steps to follow:

1. p> 1. Soak the dried vermicelli well in advance, and soak the vermicelli until there is no hard center.

3. Cut the scallions into chopped onions, ginger into minced pieces, garlic into slices, bell peppers into small dices, millet chili pepper into chili circles, cut the pork into minced pork is best to use with some fat, so that the fried dishes taste fragrant.

4. Add oil to the pot and heat, add peppercorns and fry the pepper flavor on low heat.

5. Add the minced meat and stir-fry over low heat, stir-fry the minced meat, add ginger, garlic and stir-fry.

6. Add vermicelli, pour in soy sauce, soy sauce, cooking wine, stir-fry evenly, stir-fry vermicelli color. Drizzle in a little water, then add salt, the vermicelli small fire flavor.

7. Burn until there is a little soup left, the vermicelli become transparent, down into the diced bell pepper, chili pepper rings, chicken essence, stir fry evenly over high heat, turn off the fire, and then served on the plate.

Pork stewed vermicelli Required materials: 500 grams of pork, vermicelli 1, oil and salt in moderation, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 10 peppercorns, 1 seasoning, 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 dried chili pepper,

Practice steps:

1. Soak the vermicelli until it has no hard center.

2. Scrape the skin of the pork and cut it into two-centimeter-square pieces of uniform size.

3. Add water to the pot, add cold water to the pork, boil for 5-6 minutes, skim off the foam, and fish out the pork for later use.

4. pan oil hot, into the sugar stir fry sugar color, stir fry until the color of sugar into brown, into the pork, the pork stir fry color, add green onion segments, ginger, garlic, pepper, seasonings, dry chili, stir fry evenly.

5. Drizzle hot water, to be no more than pork, and then add cooking wine, soy sauce, sugar, high-fire boil, turn the heat to simmer for 40 minutes.

6. After the time, put in the vermicelli, add salt, continue to stew for 10 minutes, stew left a little soup, sheng out of the plate can be.

Ribs stewed wide vermicelli Required materials: 500 grams of pork ribs, wide vermicelli (dry) half a catty, oil and salt in moderation, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of rock sugar, dozens of peppercorns, 1 large, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine,

Practice steps:

1. Prepare the materials required, buy the The ribs are cleaned and chopped into small sections with a knife. I usually buy ribs and let the butcher chop them up directly, and then chop them up myself at home, which is a bit difficult.

2. Prepare the seasoning, onion cut into sections, ginger slices, garlic pat crack. Prepare rock sugar, with rock sugar fried sugar coloring effect is better, and taste and color is better than white sugar, into the dish color is particularly bright, coloring effect is durable, lasts a long time, the color of the ribs will not turn black.

3. Then put the appropriate amount of water in the pot, pour the ribs in and add the appropriate amount of wine, ribs should be cold water in the pot, open the fire to cook for three minutes. Skim off the floating blood, the ribs out, put in warm water to wash, drain the water to be used, ribs blanching so as to better remove the blood residue in the ribs, but also to remove part of the fishy flavor of the ribs. After this treatment, the flavor of the ribs will be more delicious, no odor.

4. Heat the pan and pour in a small amount of cooking oil, rotate the frying pan around to coat the entire frying pan with oil. Wait until the oil temperature becomes hot and then pour in the rock sugar, the rock sugar quickly cracked, knocked loose. Keep stirring over low heat to bring the icing sugar to a liquid consistency. Stir fry the sugar color all the time on low heat, it will be slower to do so. Be sure to keep stirring the sugar color while frying.

5. After the melting of the rock sugar first bubble, and then slowly become yellow bubbles, as the temperature continues to rise, yellow bubbles into yellow foam, continue to heat, the color becomes jujube red, and then will smell the aroma of caramel, the sugar color on the fried good, this time to quickly into the ribs fried on the color.

6. and then into the onion, ginger, garlic, pepper, seasonings stir fry flavor. This time to big fire quickly fried, ribs fried time is not too long.

7. Drizzle hot water, the amount of water to be no more than the ribs, and then add cooking wine, soy sauce, high-fire boil, turn the heat to simmer for 40-50 minutes, will be stewed until ripe ribs.

8. Put in the wide vermicelli, then add salt, and stew the vermicelli until it becomes soft, no hard center, become transparent. Vermicelli is stewed, do not stew the soup dry, keep some of the soup with rice to eat, the old fragrant, so a fragrant ribs stewed vermicelli is done.

Old Kitchen Cabbage Required materials: cabbage 5-6 leaves, fungus 1 small handful, 100 grams of pork, 1 vermicelli, oil and salt in moderation, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, half a tablespoon of dark soy sauce, half a tablespoon of cooking wine, 2-3 dried chili peppers, pepper half a teaspoon of pepper, 1 teaspoon of chicken broth, half a tablespoon of rice vinegar,

Practice Steps:

1. Soak the dried vermicelli well in advance, soak the vermicelli until there is no hard core. Soak the fungus in warm water for 1-2 hours.

2. Wash the cabbage, drain the water, tear the cabbage leaves into pieces with your hands.

3. Cabbage gang with a knife cut into two halves along the length of the knife, and then diagonal blade into slices, cabbage gang slices into slices, the incision is large, can be better flavor.

4. Pork cut into slices, with a better flavor of pork, scallions cut scallions, ginger cut granules, garlic with a knife pat, and then cut into pieces. Dry chili pepper cut into segments, chili seeds do not.

5. Add oil to the pan and heat, add the meat slices stir fry, the meat slices stir fry until the color turns white, add chopped green onions, ginger, dry chili pepper segments, stir fry.

6. Drizzle cooking wine and soy sauce, stir fry evenly to remove the fishy flavor of the meat.

7. Put in the cabbage slices and fungus, stir-fry together over high heat, stir-fry the cabbage until broken, slightly softened, drizzle with rice vinegar, add pepper powder, stir-fry evenly.

8. Put into the soaked vermicelli, and then dripping into the old pumping color, add salt, chicken essence, garlic, stir-fry over high heat, stir-fry vermicelli until it becomes transparent, absorbed by the cabbage stir-fried soup, turn off the fire, sheng out of the plate can be a homemade taste and beauty of the old chef cabbage on the ready.

celery powder Required materials: celery half a catty, vermicelli 1, 100 grams of pork, oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, half a tablespoon of soy sauce, half a tablespoon of cooking wine, half a teaspoon of pepper,

Practice steps:

1. The noodles should be soaked until there is no hard center. After soaking, if the noodles are too long, cut them into long pieces with a knife.

2. celery remove the leaves without, cut off the root, wash, if the celery is relatively thick, along the length of a knife, broken into 2 strips, and then cut the celery diagonal knife into sections.

3. Pork cut into julienne, scallions cut scallions, ginger chopped, garlic patted, and then cut into pieces.

4. Add water to the pot and bring to a boil, blanch the vermicelli, stir to prevent staining the bottom of the pot, cook the vermicelli until it floats, and fish out the vermicelli.

5. Put the vermicelli out, put it in a big bowl, add soy sauce, half a tablespoon of oil, toss well, color the vermicelli, add oil and mix well, vermicelli frying, it will not stick to each other, and will not stick to the bottom of the pot. This is a tip for stir-frying vermicelli.

6. Blanch the noodles in the water to reboil, down into the celery scalded, fish out, put into cold water to cast cool, fish out drained water to be used, celery blanching can remove the smell of celery. Many people do not like the smell of celery, blanching, can remove part of the smell of celery.

7. Add oil to the pan and heat, add shredded meat and stir fry, stir fry the shredded meat until the color turns white, add chopped green onion and ginger and stir fry.

8. Add celery and stir-fry evenly, pour in cooking wine, soy sauce, add salt, pepper, stir-fry for 1-2 minutes, stir-fry celery to taste.

9. Put into the vermicelli, stir fry evenly, pour a little water, stew 1-2 minutes or so, the vermicelli stewing flavor, to time, sprinkle with minced garlic, high heat juice, turn off the fire, sheng out of the plate can be. A plate of delicious rice celery powder is ready.

Cabbage fried vermicelli Required materials: half a cabbage, vermicelli 1, oil and salt in moderation, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 10 grains of peppercorns, 7-8 dried chili peppers, 2 tablespoons of soy sauce, a few drops of rice vinegar,

Practice steps:

1. In advance of the dry vermicelli soaked well, the vermicelli will be soaked until there is no hard center.

2. Peel off the cabbage leaves, cast clean, in the cabbage cut into strips, cabbage gang and cabbage leaves separate open, frying, first fry the cabbage gang, and then fry the cabbage leaves, so that the cabbage leaves will not be fried overcooked.

3. Onion cut scallions, ginger shredded, garlic sliced, dried chili pepper cut in half, chili seeds do not.

4. pot with water to boil, down into the vermicelli blanching, blanching vermicelli until it becomes transparent, the vermicelli out, put in cold water to cast cool, fish out to drain the water.

5. Put the noodles out of the drained water, put in a basin, add 1 tablespoon of oil, 1 tablespoon of soy sauce, mix well, after this step, fried noodles, will not stick to the pan, and will not be fried sticky into a ball. This is a tip for frying vermicelli.

6. pot of oil and heat, under the pepper stir fry on low heat, the pepper fried until slightly burnt, the pepper fish out do not.

7. Add chopped scallions, ginger, garlic, dried chili pepper segment burst, do not fry the dried chili pepper, dried chili pepper fried, there is a bitter taste.

8. Put into the cabbage strips of the parts of the cabbage gang, stir fry over high heat, the cabbage gang stir fry slightly softened.

9. Put in the cabbage leaves, drizzle a few drops of rice vinegar, stir-fry over high heat, stir-fry the leaves until they become soft.

10. Add the vermicelli, add salt, 1 tablespoon of soy sauce, stir-fry evenly over high heat, turn off the heat and serve.