1. Cold vermicelli

Ingredients: 100 grams of vermicelli

Seasonings: 3 grams of mustard, 20 grams of chili oil, 5 grams of vinegar, 20 grams of white soy sauce, 3 grams of Sichuan peppercorns 10 grams of vegetable oil, 10 grams of sesame oil, 2 grams of ginger juice, 2 grams of salt, 2 grams of garlic, 2 grams of MSG, 1 gram of shallots, 2 grams of each.

Taste: This dish is spicy and fragrant, with a smooth and tender texture, and a strong aroma of ginger and garlic. The pungent smell of mustard.

Preparation method

1. Soften 200 grams of vermicelli with warm water, wash and put it in a boiling water pot;

2. Boil for 3 to 5 minutes and drain. Put it into a bowl, drain out the water, add refined salt, mix well, and put it into a plate;

3. Peel off the garlic and mash it into minced garlic;

4. Mustard powder Mix thoroughly with boiling water, simmer and then dilute with cold water, filter out the residue and take the juice;

5. Remove the roots from the shallots, wash and cut into shreds;

6. Put the Sichuan peppercorns into the hot oil pan, fry until fragrant, pour the oil and Sichuan peppercorns into a bowl, and set aside;

7. Combine white soy sauce, chili oil, sesame oil, MSG, and mustard juice , ginger juice, minced garlic, pepper oil and vinegar and mix together;

8. Pour the mixed seasoning into the plate holding the vermicelli, then sprinkle with green onions and serve.

2. Korean mixed vegetables

Main ingredients: vermicelli

Accessories: shredded beef, fungus, carrots, onions, mushrooms, spinach, green onions

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Seasonings: salt, monosodium glutamate, sugar, sesame oil, soy sauce, white sesame seeds

Cooking method:

1. Soak the vermicelli in warm water for 15 minutes, then cook for 3 - Take it out for 5 minutes and set aside. Blanch the spinach, take it out and cut it into sections;

2. Set the pot on fire and pour in the oil. When the oil is hot, add shredded onions, green onions, carrots, mushrooms, fungus, spinach and shredded beef. Stir-fry until cooked, take out and let cool;

3. Stir the vermicelli into the fried vegetables, add soy sauce, salt, sugar, MSG, sesame oil, and white sesame seeds and stir evenly.

Features: Smooth taste and rich nutrition.

Tips: Those who like to eat vegetarian food can omit the meat. The mushrooms in the ingredients can also be replaced with fungus. The vegetables can also be added with celery and cucumber shreds, which are still delicious. Spinach in mixed vegetables is rich in vitamin A and vitamin C, as well as calcium and iron, which is very suitable for growing children.

3. Pork stewed vermicelli

Ingredients:

500 grams of pork belly with skin, 100 grams of vermicelli (wide vermicelli is better), onion, ginger, Sichuan peppercorns, aniseed, sugar, salt, monosodium glutamate

Method:

1. Scrape and clean the pork belly and cut into pieces. Rinse the vermicelli with water, cut the green onion into sections, and slice the ginger.

2. Put oil in the pot, fry the meat until it changes color, then take it out.

3. Put sugar in the pot and fry until brown, add soup, add all the seasonings and meat, bring to a boil over high heat, skim off the foam, turn to low heat and simmer until crispy, then add vermicelli and simmer until Just taste it.

4. Fried vermicelli

50g pork, 50g vermicelli, 50g soaked sea cucumber, 200g cabbage stem, 50g carrot, 50g pickled bracken, 50g mushroom grams, 5 grams of sesame salt, 10 grams of soy sauce, 10 grams of soybean oil, 5 grams of sesame oil, 20 grams of green onions, 10 grams of garlic, 0.5 grams of pepper noodles, 2 grams of shredded chilies

Production process

< p> 1. Cut the cabbage root, carrots, soaked bracken and mushrooms, sea cucumber and pork into shreds, and marinate them with seasoning sauce.

2. Pour soybean oil into the wok and fry the pork until cooked, then add cabbage root, carrots, bracken, mushrooms and sea cucumbers.

3. When the vegetables are cooked, add the cut vermicelli, season with seasoning sauce, put it on a plate and sprinkle with sesame salt, and finally top with shredded chili pepper.

5. Fried carrot vermicelli

Ingredients: 200g-300g carrot, 200g sweet potato vermicelli, 100g cooked rib meat, clear oil, salt, garlic, onion, ginger, star anise powder, soy sauce.

Method: 1. Cut the carrots with a hob (about 3cm long, about 0.8cm behind the middle), cook the rib meat in advance, and slice the meat (3cm long, 2cm wide, about 0.5cm thick). Cut the green onions into finely chopped green onions, mince the ginger and garlic.

2. Add 50g of clear oil to the hot pot. When it is 50% to 60% hot, add garlic, onion and ginger and stir-fry until fragrant. Then add sliced ??meat, hob carrots and stir-fry. Add salt and star anise powder. soy sauce, then add 1000g of cold water (just enough to cover the vermicelli completely), then add the vermicelli, and press all the vermicelli into the water with a shovel.

3. After boiling the water over medium heat, simmer over low heat until the water dries up and the carrots are cooked. During the frying period, stir-fry to prevent it from burning. Be careful not to add too little water. If there is too much water, boil it dry. Then take it out of the pan and put it on a plate, cover it with a bowl for a while (about 5 minutes).

Note the key points: 1. Carrot hob cutting method; 2. Meat slice size and cooking method; 3. Moisture control is the most critical, in fact, the heat is the most important; 4. It is best to use sweet potato vermicelli, not potato. Vermicelli, because potato vermicelli doesn’t taste good.

6. Fried vermicelli with cabbage

Ingredients: 500 grams of cabbage, 100 grams of dried vermicelli.

Seasoning: peanut oil, soy sauce, refined salt, monosodium glutamate, balsamic vinegar, pepper noodles, green onions, and ginger.

Preparation method:

(1) Soak the vermicelli in water and cut it into sections. Wash the cabbage and cut it into shreds. Blanch it with boiling water until it is seven to eight years old, and then pour it in cold water.

(2) Heat the oil in the wok, add shredded onions, ginger, pepper noodles, soy sauce, refined salt and vermicelli, add an appropriate amount of water, and wait until the vermicelli is cooked (don’t make it too cooked, otherwise it will become powdery) ), boil the water, add the cabbage and stir-fry for a few times, add MSG and balsamic vinegar, take it out of the pot and serve it on a plate. It is ready to eat.

Actually, it is a very simple vegetarian dish and very delicious!

7. Fried vermicelli with celery

After the meat filling is taken out and defrosted, add soy sauce and mix it to absorb the flavor and remove the fishy smell. Turn on the heat and add oil, a lot of pepper, onion, ginger, and everything else. It's fragrant anyway. Then stir-fry the meat filling, add celery, stir-fry, and finally add vermicelli.

Do not fry the vermicelli at this time. Add some water, salt, and MSG, and then stir-fry or stew for a while. After a while, the water is almost absorbed and then cease fire. Let's eat this on a plate. It's so delicious. It's more delicious than what's made in a restaurant, because I'm not willing to cut out the ingredients. The vermicelli is very tasty, the celery enhances the flavor, is crispy and delicious, and the meat increases appetite. Just a bowl of rice. Eat more to consume energy in the winter.

8. Fried vermicelli with pickled cabbage

Ingredients: One pickled cabbage. Appropriate amount of shredded pork and some vermicelli. A little minced onion, minced garlic, minced ginger, and dried chili. A little salt, chicken essence, and five-spice powder.

Method: (1) Squeeze all the water out of the sauerkraut, cut the sauerkraut crosswise, and cut into shreds. The thinner the better. Cut vermicelli into appropriate length.

(2) Cut the pork into shreds, marinate with light soy sauce, cooking wine, and starch for a while. Add oil to the pan, when it is slightly hot, add the shredded pork, stir-fry until it turns white, then set aside.

(3) Add oil to the pan. When hot, add onion, garlic, ginger, and dried chili and stir-fry until fragrant. Then add sauerkraut and prepared shredded pork and stir-fry for 2 minutes. Add salt, chicken essence, and five-spice powder. Add water to the vermicelli. After the water boils, turn down the heat and simmer until the vermicelli turns transparent, about 5 minutes. Turn off the heat and remove from the pot.

9. Ingredients: 350 grams of soybean sprouts, 50 grams of vermicelli.

Seasonings: 72 grams of shredded green onion and ginger, 3/5 tsp of refined salt, 1/5 tsp of MSG, 100 g of fresh soup, 1 tsp of soy sauce, 1 tsp of sugar, 25% vegetable oil gram.

Method:

1. Remove the fibrous roots of the soybean sprouts and wash them, soak the vermicelli in hot water until soft, and cut into small sections with a knife.

2. Heat the wok, pour in vegetable oil, when the temperature is 60% hot, add onion and ginger shreds and fry until fragrant, add soybean sprouts, cooking wine, fresh soup, refined salt, monosodium glutamate, and soy sauce , stir-fry with white sugar until the soybean sprouts are cooked and fragrant, then add the vermicelli and stir-fry evenly, remove from the pan and serve.

Tip: When cooking, be sure to cook it quickly to make the bean sprouts crispy. Soybean sprouts should not be eaten with pig liver, because the copper in pig liver will accelerate the oxidation of vitamin C in the soybean sprouts and lose its nutritional value.

That’s pretty much it...