PS: Fine vermicelli here refers to the "Longkou vermicelli" used by very few chefs. The taste is basically equal to nothing.
First of all, "Kuanfen" is also a kind of sweet potato vermicelli, but "Kuanfen" is more suitable for stewing or boiling. Although it can also be fried, personally, I think fried noodles should be more delicious and taste better!
The name "fine powder" may confuse many people. What is fine powder? Pea vermicelli, potato vermicelli, mung bean vermicelli and so on can all be called "fine powder". For example, many chefs will soak "Longkou vermicelli" and use it to fry ants in trees. Strictly speaking, this is also a kind of "fine powder"! So here, I only recommend using sweet potato vermicelli to fry ants on the tree!
Ant on the tree, also called minced meat vermicelli, is a classic home-cooked dish! Authentic ants on the tree are red and bright, with green onions, the roots of vermicelli are crystal clear, and minced meat is evenly attached to vermicelli! But many people can't cook this dish well at home!
Let me explain the main points of this dish in detail for your reference! Can be collected and forwarded.
Material preparation:
Preparation of main ingredients: Soak sweet potato vermicelli in advance and cut into 10- 15cm long segments.
Prepare ants: chop pork with a knife! Don't cut too much! It is better to have some particles.
Seasoning preparation: rapeseed oil, bean paste, ginger rice, minced garlic, soy sauce, cooking wine, white sugar, chicken essence, monosodium glutamate, Laoganma Douchi and chopped green onion.
Production steps:
Step 1: Stir-fry minced meat in advance! Heat the pot until it smokes, then pour in the vegetable oil, then pour in the minced meat, and stir-fry the cooking wine at the edge of the pot. After the cooking wine is volatilized, add a little ginger rice, and take it out after the water in the minced meat is fried.
Step 2: Soak the vermicelli. Blanch the sweet potato vermicelli in hot water of about 90 degrees 1 minute until it becomes soft, then pour it out and shower it with cold water to drain the water.
Step 3: bake the pot! Boil the pot until it smokes, pour in rapeseed oil, pour out after burning until it smokes, and then add rapeseed oil at room temperature! This step is very important, or you will touch the pot!
The fourth step: formal frying. Add rapeseed oil at room temperature into the pot, then add minced ginger and garlic and stir-fry, then add red oil in bean paste and stir-fry, and then add minced meat and stir-fry evenly. Then add sweet potato vermicelli, add a little soy sauce and stir-fry for 3-4 minutes on medium heat. Stir the flavor of minced meat and bean paste into the vermicelli!
Step 5: Seasoning! Add sugar, chicken essence, monosodium glutamate and Laoganma Douchi, stir-fry evenly over high fire.
Step 6: Sprinkle chopped green onion, stir-fry slightly and then take out the pot.
Technical points:
1: Sweet potato vermicelli was soaked in boiling water in advance! The soaked vermicelli will be softer, but remember to take a cold shower after soaking.
2: It is best to fry minced meat in advance! Avoid touching the pot. Heat the pot before frying the minced meat, and then put the minced meat in the pot over medium heat. Avoid fire.
3: The main purpose of blanching vermicelli before frying is to make it softer! Second, heat the fans! Cold vermicelli is easy to cook.
4: Stir-fry this dish. Moxibustion pot must be moxibustion! After moxibustion, the pot is basically a medium fire, and finally the pot is fired with a big fire.
5: Laoganma Douchi was tested in 2006, and it will be more fragrant after adding it!