You don't want this dish to be bland, but it tastes really good, and the hot pot dishes are rich and colorful, and the nutrients are not single. It can be said that frying this dish is equivalent to eating a three-course nutritional combination. It is soft and fragrant on rice, and the taste of vermicelli makes people want to eat a second bowl after eating one bowl. Let's take a look at the process!
Need food: 1 eggplant, 50g vermicelli, 100g green vegetables, 2 small peppers, 5g ginger and 5 cloves garlic. First, soak the vermicelli in cold water for half an hour. There is no need to boil water here, just soak it until it is soft. The purpose of doing this is to make the fans taste stronger and have more juice. If soaked, vermicelli can't absorb the flavor of fruit and vegetable juice, and after secondary cooking, vermicelli will become less and less sticky.
Step 1: Peel the eggplant, cut it into long strips, and put it in cold water for later use to avoid further air oxidation and discoloration of the eggplant. Wash the green vegetables, dice the bell pepper, slice the garlic, shred the ginger, and put on a plate for later use. Add an appropriate amount of vegetable oil into the pot, add garlic and ginger slices and stir-fry until fragrant, then add eggplant and stir-fry evenly, and then add soaked vermicelli.
Step 2, stir fry evenly for a few seconds, then add half a bowl of boiling water to let the fans digest and absorb the juice evenly, and then add salt, oil consumption and spiced powder. When the vermicelli is stewed until soft and cooked, add vegetables and pepper rings to collect the juice.
The third step, don't think this dish is simple and homely, but rich in nutrition and not single in taste. Eggplant is soft and waxy, vermicelli is smooth and waxy, and vegetables are crisp and refreshing, which is worth a try.