When everyone goes to the market to buy vermicelli, they will first choose to buy sweet potato flour, because sweet potato flour is not only nutritious but also the most delicious. But there are many fake ones in the real market. When we buy sweet potato flour, we must look carefully. Soaking sweet potato flour is very important. It should not be soaked too soft and it should maintain a certain degree of toughness. If it is too soft, it will be much more likely to stick to the pan when frying.

The first thing is to buy better quality ones and soak them naturally in cold water. The pot must be cleaned first, heat the pot vigorously but not red, then add cooking oil and soak in cold water for about 40 minutes, or scald in hot water for about 6 minutes. Boiling in water wastes time, then put the flour in the pot and cook until it is cooked for about 7 minutes. Absorb enough water, take it out and dry it. Wipe the pot dry before frying, heat the pot and cool the oil. You can add some meat or vegetables first. Don't make the heat too strong. Add some water when adding the sweet potato starch. The key is to control the heat. When you first put the oil into the pot, you need more oil. , and the fire should be strong, stir-fry quickly, and turn the pot quickly. If you follow the above steps, it will basically stop sticking to the pan.

You need to have a non-stick pan, because non-stick pans are professionally developed and consider all aspects of the performance of non-stick pans when cooking, so you can get twice the result with half the effort. Because vermicelli differs from place to place, soak sweet potato vermicelli in cold water for 30 minutes. Add an appropriate amount of water to the pot (the amount of water should cover the vermicelli), add ginger slices, soy sauce, and salt to taste, bring to a boil, and then add the soaked noodles. Sweet potato vermicelli will easily release water when stir-frying side dishes. The noodles will stick to the pan as soon as they touch the water. Generally, it is best to stir-fry them separately, and then just stir-fry them all together at the end.

Wet stir-fry, put the rice noodles into a plate and steam them for later use, heat the oil in a pan, heat the oil with onion, ginger and garlic (personal taste), minced pork, minced green and red pepper, oil, light soy sauce, sugar, Chicken essence, add a little water, thicken the soup and pour it on top of the steamed rice noodles.

Drain the beans or green vegetables that were fried earlier, then pour them into the pot and stir-fry for a few times. Sprinkle some chopped green onions and serve on a plate. It’s best to use lard to stir-fry the fried noodles, which will make them especially sweet and fragrant and won’t stick to the pan, killing two birds with one stone.