Fried dried vermicelli is a Wenzhou-style delicacy. Wenzhou's dried vermicelli is very thin, a little thinner than Taizhou's. It is very suitable for stir-frying. There are two things to note about fried dried vermicelli. One is not to fry it too oily, and the other is not to fry it too dry. I think

There is a little trick to do this. Let me share with you the dried seafood fried noodles that I often make.

The dried vermicelli we buy is very hard. Before frying, we should soak it in boiling water until it softens.

If you are in a hurry, you can also cook it in a pot until it softens.

First, add cooking oil, add minced garlic and saute until fragrant, then add a little meat and saute until fragrant, then pick them up.

Drain the water from the flour, put it into a pot and stir-fry, add salt, chicken essence, light soy sauce, and dark soy sauce, stir-fry until it is half cooked, add a little water, and also add the freshly fried meat.

Add chili pepper according to your own taste, and add some chopped green onion before serving.

?Seafood fried dried noodles, the main raw materials include Wenzhou fine dried noodles, prawns, fresh squid, dried shrimps, mushrooms, onions, green onions, etc.

Seasoning: seafood soy sauce, cooking wine, salt, sugar Ingredients: Dry Wenzhou fine powder Ingredients: prawns, fresh squid, dried shrimps, mushrooms, onions, green onions Method: 1: Prepare all the materials.

2: Add water to a soup pot and cook mushrooms and dried shrimps.

Three: Blanch the shrimps and fresh squid and set aside.

Four: Blanch the fine powder until soft and set aside.

Five: Soak the blanched noodles in cold water and dry. Six: Drain and set aside.

7: Heat the pan and add oil, add the mushrooms and dried shrimps and stir-fry until fragrant.

Eight: Add dried noodles and stir-fry together to coat with oil evenly.

(This step is very important. Novice friends can stir-fry over low heat and slowly. Be sure to stir-fry evenly so that all the noodles are coated with oil. Only when they are stir-fried will they stop drying and become fragrant.) Nine: Add bean sprouts and onions and stir-fry together.

(If you are a novice here, you can stir-fry the bean sprouts over high heat in advance. Be sure to stir-fry over high heat. Do not stir-fry the bean sprouts out of water. The onions and bean sprouts absorb oil, and the onions and bean sprouts will only taste delicious after they absorb oil.) Ten: Stir-fry

When the bean sprouts and onions are fragrant, add the blanched shrimp and squid.

Eleven: Add appropriate amount of soy sauce and salt to taste, and add appropriate amount of sugar to enhance the freshness.

Twelve: Cook in an appropriate amount of cooking wine. At this time, the dried noodles will start to stick to the pan. If you are frying at home, it is best to use a non-stick pan. You must stir-fry quickly, and you don’t have to be afraid of sticking. A small amount of dried noodles will be fine, and it will be easier to fry.

The gas is more fragrant.