Ingredients: Flammulina velutipes 200g, dried vermicelli 1 bundle, beef tenderloin 500g, sand tea sauce 1 00g, 2 tablespoons of garlic (30ml), 2 teaspoons of Jiang Mo (1 0g), salt1/2g, garlic.
1. Cut the root of Flammulina velutipes and wash it. Soak dried vermicelli in hot water for15min, and drain for later use.
2. Put salt, sugar, Chili powder, white pepper powder, Jiang Mo and garlic into fat beef slices and marinate for 15 minutes.
3. Heat the oil in the pot with medium heat. When it is 70% hot, add the marinated beef slices, overcook them with oil, take them out and control the oil content.
4. Leave the remaining oil (1 tablespoon, 15ml) in the pan, heat it, add the sand tea sauce and stir-fry for a while, then pour in the cooked beef slices, stir-fry for 3 minutes on high fire, then add the light soy sauce, Shaoxing wine, white sugar, soaked vermicelli and Flammulina velutipes, and cover with stew 10 minute.
Jinzhen silk noodles fat beef
Ingredients: Flammulina velutipes 200g, dried vermicelli 1 bundle, beef tenderloin 500g, sand tea sauce 1 00g, 2 tablespoons of garlic (30ml), 2 teaspoons of Jiang Mo (1 0g), salt1/2g, garlic.
1. Cut the root of Flammulina velutipes and wash it. Soak dried vermicelli in hot water for15min, and drain for later use.
2. Put salt, sugar, Chili powder, white pepper powder, Jiang Mo and garlic into fat beef slices and marinate for 15 minutes.
3. Heat the oil in the pot with medium heat. When it is 70% hot, add the marinated beef slices, overcook them with oil, take them out and control the oil content.
4. Leave the remaining oil (1 tablespoon, 15ml) in the pan, heat it, add the sand tea sauce and stir-fry for a while, then pour in the cooked beef slices, stir-fry for 3 minutes on high fire, then add the light soy sauce, Shaoxing wine, white sugar, soaked vermicelli and Flammulina velutipes, and cover with stew 10 minute.
Lamb chop and cabbage vermicelli soup
Ingredients: fresh lamb chop, Chinese cabbage, vermicelli, ginger, onion, red pepper, cooking wine, salt, fragrant leaves, star anise and cinnamon.
1. Wash lamb chops and cut into long sections; Wash the cabbage and tear it into large pieces.
2. Add water to the pot and add star anise, fragrant leaves and cinnamon. After the water is boiled, put the lamb chops in and blanch them, and take them out for later use.
3. Wash the fan with cold water.
4. Take another pot, add enough water to the pot, add red pepper, ginger slices, onion segments and lamb chops, pour cooking wine, and then turn to low heat for about 30 minutes.
5. Add shredded Chinese cabbage, cook for 10 minute, add a little salt, add vermicelli, and cook slightly.
Lamb chop and cabbage vermicelli soup
Ingredients: fresh lamb chop, Chinese cabbage, vermicelli, ginger, onion, red pepper, cooking wine, salt, fragrant leaves, star anise and cinnamon.
1. Wash lamb chops and cut into long sections; Wash the cabbage and tear it into large pieces.
2. Add water to the pot and add star anise, fragrant leaves and cinnamon. After the water is boiled, put the lamb chops in and blanch them, and take them out for later use.
3. Wash the fan with cold water.
4. Start another pot, add enough water to the pot, add red pepper, ginger slices, onion segments and lamb chops, pour cooking wine, and turn the fire down after boiling for about 30 minutes.
5. Add shredded Chinese cabbage, cook for 10 minute, add a little salt, add vermicelli, and cook slightly.
Spicy minced meat vermicelli
The vermicelli absorbs enough fragrant gravy, and the minced meat absorbs enough spicy seasoning, which is delicious and spicy.
50g vermicelli, pork 150g, pepper 1 piece, red pepper 1 piece, onion 1 root, ginger 1 piece, 5 cloves of garlic, hot sauce 1 spoon, 2 teaspoons of cooking wine, light soy sauce.
1. Soak the vermicelli fully in advance; Chopped onions and garlic
2. Slice the green pepper obliquely and chop the leek; Chopped Chili bean paste
3. Dilute the chicken juice with water for later use; Stir-fry shallots, ginger and garlic in a hot pan and cool the oil.
4. Stir-fry minced meat and bean paste until they change color; Cook the cooking wine and stir well.
5. Take out the soaked vermicelli and put it in the pot; Stir well, add soy sauce and a little sugar, stir well again.
6. Add diluted chicken juice and stir fry evenly; When the fire boils, turn to low heat and cover the pot for stewing. Always check and stir fry in the middle to avoid boiling.
7. When the soup is near, add soy sauce and stir well; Finally, add green pepper and leek leaves and turn off the heat.
Spicy minced meat vermicelli
The vermicelli absorbs enough fragrant gravy, and the minced meat absorbs enough spicy seasoning, which is delicious and spicy.
50g vermicelli, pork 150g, pepper 1 piece, red pepper 1 piece, onion 1 root, ginger 1 piece, 5 cloves of garlic, hot sauce 1 spoon, 2 teaspoons of cooking wine, light soy sauce.
1. Soak the vermicelli fully in advance; Chopped onions and garlic
2. Slice the green pepper obliquely and chop the leek; Chopped Chili bean paste
3. Dilute the chicken juice with water for later use; Stir-fry shallots, ginger and garlic in a hot pan and cool the oil.
4. Stir-fry minced meat and bean paste until they change color; Cook the cooking wine and stir well.
5. Take out the soaked vermicelli and put it in the pot; Stir well, add soy sauce and a little sugar, stir well again.
6. Add diluted chicken juice and stir fry evenly; When the fire boils, turn to low heat and cover the pot for stewing. Always check and stir fry in the middle to avoid boiling.
7. When the soup is near, add soy sauce and stir well; Finally, add green pepper and leek leaves and turn off the heat.
Duck blood soup powder
Tofu, duck blood, duck gizzard, duck liver and duck intestines, these humble spare parts are also extremely delicious under the infiltration of old duck soup cooked for several hours.
Duck sausage 1 00g, vermicelli 1 bar, oily tofu 50g, duck blood 20g, 2 duck gizzards, onion, ginger and coriander, soup1bowl, balsamic vinegar, pepper, soy sauce and salad oil.
1. Cut duck blood into small pieces of 1.5cm, and soak them in salt water for a while; Cut the duck gizzard with a knife, scrape off the fat on the duck intestine, wash it with proper amount of salt and blanch it in water. After the duck intestines are rolled up, remove them immediately.
2. Put oil in the pot, saute chives and ginger, add a bowl of broth to boil, and add duck gizzards first.
3. Then add the soaked vermicelli and small oil tofu.
4. After boiling, put the scalded duck intestines in.
5. Duck blood is easy to cook. After boiling for 2 minutes, put it in a soup bowl and add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil.
Duck blood soup powder
Tofu, duck blood, duck gizzard, duck liver and duck intestines, these humble spare parts are also extremely delicious under the infiltration of old duck soup cooked for several hours.
Duck sausage 1 00g, vermicelli 1 bar, oily tofu 50g, duck blood 20g, 2 duck gizzards, onion, ginger and coriander, soup1bowl, balsamic vinegar, pepper, soy sauce and salad oil.
1. Cut duck blood into small pieces of 1.5cm, and soak them in salt water for a while; Cut the duck gizzard with a knife, scrape off the fat on the duck intestine, wash it with proper amount of salt and blanch it in water. After the duck intestines are rolled up, remove them immediately.
2. Put oil in the pot, saute chives and ginger, add a bowl of broth to boil, and add duck gizzards first.
3. Then add the soaked vermicelli and small oil tofu.
4. After boiling, put the scalded duck intestines in.
5. Duck blood is easy to cook. After boiling for 2 minutes, put it in a soup bowl and add salt, soy sauce, balsamic vinegar, coriander, pepper and spicy oil.
Beef noodle pot
When I can watch this performance, I can't help swallowing.
300g of beef, vermicelli 1 bar, 4 pickled peppers, 2g of salt, 5g of white pepper, 3g of cooking wine 1 0g, 3g of starch, 5g of ginger, 0g of garlic10g, 10g of shallot1root, 5g of light soy sauce, 5g of oyster sauce.
1. Prepare the required ingredients.
2. Put the dried vermicelli into clear water and soak it slowly. Red peppers are soaked and cut into Chili rings for later use.
3. Soak the soft vermicelli into small pieces of15-20cm with kitchen scissors.
4. Slice the beef, add salt, white pepper, cooking wine, dried starch and shredded ginger, stir well, then pour in a proper amount of water and stir in the same direction until all the water is absorbed by the beef, and then continue.
6. Pour15g oil into the pot, saute red pepper rings and garlic, then put the beef into the pot and fry until the surface becomes discolored, then turn off the heat.
7. Immediately put the fried and discolored beef on the vermicelli.
8. Pour soy sauce and oyster sauce into a small bowl, add 20g of water to make a bowl of sauce, pour it on beef vermicelli, cover it, put the casserole on the stove, bring it to a boil with low heat, then turn off the fire, keep it warm in the casserole for a few minutes, and sprinkle with shallots before eating.
Beef noodle pot
When I can watch this performance, I can't help swallowing.
300g of beef, vermicelli 1 bar, 4 pickled peppers, 2g of salt, 5g of white pepper, 3g of cooking wine 1 0g, 3g of starch, 5g of ginger, 0g of garlic10g, 10g of shallot1root, 5g of light soy sauce, 5g of oyster sauce.
1. Prepare the required ingredients.
2. Put the dried vermicelli into clear water and soak it slowly. Red peppers are soaked and cut into Chili rings for later use.
3. Soak the soft vermicelli into small pieces of15-20cm with kitchen scissors.
4. Slice the beef, add salt, white pepper, cooking wine, dried starch and shredded ginger, mix well, then pour in a proper amount of water and stir in the same direction until all the water is absorbed by the beef, then continue to pour in a proper amount of water and stir again until the water is absorbed, and repeat several times, so that the beef is fresh and tender.
5. Heat the pot, pour 5 grams of oil, put the processed vermicelli into the pot, fry the water with chopsticks, and then put it in the bottom of the casserole.
6. Pour15g oil into the pot, saute red pepper rings and garlic, then put the beef into the pot and fry until the surface becomes discolored, then turn off the heat.
7. Immediately put the fried and discolored beef on the vermicelli.
8. Pour soy sauce and oyster sauce into a small bowl, add 20g of water to make a bowl of sauce, pour it on beef vermicelli, cover it, put the casserole on the stove, bring it to a boil with low heat, then turn off the fire, keep it warm in the casserole for a few minutes, and sprinkle with shallots before eating.
Assorted cucumber vermicelli
2 small bundles of vermicelli, cucumber 1 root, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 spoon, white vinegar 1 spoon, sesame oil 1 spoon, pepper oil 1 spoon, sugar.
1. Soak dried vermicelli in water in advance and wash it for later use.
2. After washing the cucumber, cut it into filaments for later use.
3. Pour the water into the boiling pot and bring it to a boil. Cook the vermicelli in a pot.
4, the cooked fans are fished out, and the cold can't be opened.
5. After washing the ginger and garlic, chop it up, cut the ginger and garlic into sections, add appropriate amount and soak for a few minutes.
6. Add appropriate amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked pepper and sugar, and mix well.
7. After the vermicelli is drained, mix in shredded cucumber.
8. Pour the seasoning into the vermicelli and stir well.
Assorted cucumber vermicelli
2 small bundles of vermicelli, cucumber 1 root, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 spoon, white vinegar 1 spoon, sesame oil 1 spoon, pepper oil 1 spoon, sugar.
1. Soak dried vermicelli in water in advance and wash it for later use.
2. After washing the cucumber, cut it into filaments for later use.
3. Pour the water into the boiling pot and bring it to a boil. Cook the vermicelli in a pot.
4, the cooked fans are fished out, and the cold can't be opened.
5. After washing the ginger and garlic, chop it up, cut the ginger and garlic into sections, add appropriate amount and soak for a few minutes.
6. Add appropriate amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked pepper and sugar, and mix well.
7. After the vermicelli is drained, mix in shredded cucumber.
8. Pour the seasoning into the vermicelli and stir well.
Steamed shrimp with garlic vermicelli
Fried shrimp with garlic is really delicious. The fans who absorbed the delicious shrimp and garlic are delicious beyond words! No, I'm I'm hungry.
400g of new prawn, vermicelli 1 strip, 5 cloves of garlic, 2 shallots, 2 tablespoons of cooking wine 1 tablespoon, steamed fish and soy sauce1tablespoon, 9g of salt, 2g of black pepper and 2 tablespoons of shrimp oil.
1. Preparation materials: Penaeus monodon, vermicelli, garlic and chives.
2. The new prawn with knife forehead peeled off the shrimp line, cut it completely from the middle, and then put its tail through the cut place, so it became a beautiful shrimp ball, with its tail up, which looked better on the plate (if it was too much trouble, in fact, my last plate was not beautiful)
3. Add salt and black pepper to the processed potatoes.
7. Put the shrimp on the vermicelli, pour in the minced garlic, and finally pour in a little cooking wine. After the water in the pot is boiled, steam it in the pot for about 3 minutes. After turning off the fire, simmer for about 2 minutes. Pour a little steamed fish sauce into the pan and sprinkle with chopped green onion.
Steamed shrimp with garlic vermicelli
Fried shrimp with garlic is really delicious. The fans who absorbed the delicious shrimp and garlic are delicious beyond words! No, I'm I'm hungry.
400g of new prawn, vermicelli 1 strip, 5 cloves of garlic, 2 shallots, 2 tablespoons of cooking wine 1 tablespoon, steamed fish and soy sauce1tablespoon, 9g of salt, 2g of black pepper and 2 tablespoons of shrimp oil.
1. Preparation materials: Penaeus monodon, vermicelli, garlic and chives.
2. The new prawn with knife forehead peeled off the shrimp line, cut it completely from the middle, and then put its tail through the cut place, so it became a beautiful shrimp ball, with its tail up, which looked better on the plate (if it was too much trouble, in fact, my last plate was not beautiful)
3. Add salt and black pepper to the processed Penaeus monodon and marinate for more than 10 minute (the ratio of shrimp to salt is 100: 2).
4. Cut garlic and shallots, and soak the vermicelli in warm water.
5. Drain the soaked vermicelli and spread it on a plate, and sprinkle with 1 g salt (it can be shortened if it is too long).
6. After the oil in the pot is heated, add the minced garlic and stir-fry until fragrant (I cook the shrimp oil with peeled shrimp shells, and the minced garlic is also shrimp oil, so it is particularly fragrant).
7. Put the shrimp on the vermicelli, pour in the minced garlic, and finally pour in a little cooking wine. After the water in the pot is boiled, steam it in the pot for about 3 minutes. After turning off the fire, simmer for about 2 minutes. Pour a little steamed fish sauce into the pan and sprinkle with chopped green onion.
Steamed baby cabbage with shredded noodles with chopped pepper
Spicy but not greasy, the doll dish is soft and rotten, and the bibimbap with chopped pepper and minced meat is super delicious. The fans at the bottom absorbed all the flavors in the seasoning, which made people more fond of it.
Doll 1 piece, vermicelli 1 handle, 50g pork, 2 tablespoons chopped pepper, soy sauce 1 tablespoon, oyster sauce 1 teaspoon, 5g onion, salt12 teaspoons, chicken essence12 teaspoons.
5 tablespoons
1. Soak the vermicelli in warm water in advance and lay the vermicelli flat on the plate.
2. Wash the baby cabbage and cut it into 6 pieces, and chop the onion, ginger and garlic.
3. Boil a pot of boiling water, put the baby dish in boiling water and remove it.
4. Put the hot baby dishes on the fan for later use.
5. Heat the wok and pour in 5 tablespoons of oil. The oil temperature is 50% hot. Saute shallots, ginger and garlic, then add chopped peppers and stir well.
6. Stir the minced meat until it turns white.
7. Pour in soy sauce and oyster sauce, stir-fry over low heat for about 1 minute, and add a little salt and chicken essence to taste.
8. Pour the fried chopped pepper evenly on the doll dish.
9. Put in a steamer, boil and steam for 4-5 minutes until the baby dish is soft and rotten.
Steamed baby cabbage with shredded noodles with chopped pepper
Spicy but not greasy, the doll dish is soft and rotten, and the bibimbap with chopped pepper and minced meat is super delicious. The fans at the bottom absorbed all the flavors in the seasoning, which made people more fond of it.
Doll 1 piece, vermicelli 1 handle, 50g pork, 2 tablespoons chopped pepper, soy sauce 1 tablespoon, oyster sauce 1 teaspoon, 5g onion, salt12 teaspoons, chicken essence12 teaspoons.
5 tablespoons
1. Soak the vermicelli in warm water in advance and lay the vermicelli flat on the plate.
2. Wash the baby cabbage and cut it into 6 pieces, and chop the onion, ginger and garlic.
3. Boil a pot of boiling water, put the baby dish in boiling water and remove it.
4. Put the hot baby dishes on the fan for later use.
5. Heat the wok and pour in 5 tablespoons of oil. The oil temperature is 50% hot. Saute shallots, ginger and garlic, then add chopped peppers and stir well.
6. Stir the minced meat until it turns white.
7. Pour in soy sauce and oyster sauce, stir-fry over low heat for about 1 minute, and add a little salt and chicken essence to taste.
8. Pour the fried chopped pepper evenly on the doll dish.
9. Put in a steamer, boil and steam for 4-5 minutes until the baby dish is soft and rotten.
Cauliflower vermicelli pot
Ingredients: 200 grams of cauliflower, vermicelli 1 handle, 200 grams of pork belly, chives, chopped peppers 1 spoon, appropriate amount of minced onion and ginger, 1
4. Add appropriate amount of water, about 2/3 small bowl, add salt and sugar, stir fry evenly, cover the pot and stew until the cauliflower is soft and rotten, pour in vermicelli, stir fry evenly, add chicken essence to taste, add appropriate amount of garlic slices and shallots before taking out, and then take out.
Cauliflower vermicelli pot
Ingredients: cauliflower 200g, vermicelli 1 bar, pork belly 200g, shallot, chopped pepper 1 spoon, onion and ginger powder, aniseed 1 serving, cooking wine 1 teaspoon, soy sauce 1 teaspoon, sugar/serving.
1. Wash and slice pork belly; Blanching vermicelli in boiling water, taking out, and cooling in cold water; Break cauliflower and wash it.
2. Pour a proper amount of oil into the wok, heat it, slice the pork belly and stir fry, and add 1 star anise to stir fry until the pork belly is oily.
3. Stir-fry chopped green onion and ginger, stir-fry chopped pepper, stir-fry cooking wine and soy sauce, and stir-fry cauliflower in a pot.
4. Add appropriate amount of water, about 2/3 small bowl, add salt and sugar, stir fry evenly, cover the pot and stew until the cauliflower is soft and rotten, pour in vermicelli, stir fry evenly, add chicken essence to taste, add appropriate amount of garlic slices and shallots before taking out, and then take out.
Fried shredded pork pot
Materials:
30g shredded vegetables, minced pork100g.
50g of dried vermicelli, 5g of green and red sweet pepper15g, each15g.
Half a spoon of raw (cooked) cooking wine, half a spoon.
Take a spoonful of raw food and a spoonful of oil.
White pepper, 200ml water.
Exercise:
1. Green pepper, Wujiang mustard tuber, vermicelli, minced meat.
2. Mix the minced pork with half a spoonful of soy sauce and half a spoonful of cooking wine, and marinate for ten minutes.
3. Dice green pepper, slice garlic and onion, soak dried vermicelli in cold water until soft, and marinate pork. Mustard mustard tuber is silk without further processing.
4. Put oil in the pan and stir-fry shallots and garlic.
5. Add minced meat and stir-fry until white.
6. Add a spoonful of soy sauce and stir fry slightly.
7. Add shredded mustard and stir fry a few times.
8. Pour 200ml of cold water. The amount of water depends on how many fans you are going to put. If you want the finished product to be dry and fragrant, put less water, and vice versa.
9. Add a spoonful of oil, cover it and bring it to a boil.
10. Sprinkle some white pepper.
1. Add drained vermicelli, cover for about two minutes, and medium heat.
12. After two minutes, open the lid, add diced green and red peppers, and collect the juice over high heat. The dry humidity of the product is just right.
Fried shredded pork pot
Materials:
30g shredded vegetables, minced pork100g.
50g of dried vermicelli, 5g of green and red sweet pepper15g, each15g.
Half a spoon of raw (cooked) cooking wine, half a spoon.
Take a spoonful of raw food and a spoonful of oil.
White pepper, 200ml water.
Exercise:
1. Green pepper, Wujiang mustard tuber, vermicelli, minced meat.
2. Mix the minced pork with half a spoonful of soy sauce and half a spoonful of cooking wine, and marinate for ten minutes.
3. Dice green pepper, slice garlic and onion, soak dried vermicelli in cold water until soft, and marinate pork. Mustard mustard tuber is silk without further processing.
4. Put oil in the pan and stir-fry shallots and garlic.
5. Add minced meat and stir-fry until white.
6. Add a spoonful of soy sauce and stir fry slightly.
7. Add shredded mustard and stir fry a few times.
8. Pour 200ml of cold water. The amount of water depends on how many fans you are going to put. If you want the finished product to be dry and fragrant, put less water, and vice versa.
9. Add a spoonful of oil, cover it and bring it to a boil.
10. Sprinkle some white pepper.
1. Add drained vermicelli, cover for about two minutes, and medium heat.
12. After two minutes, open the lid, add diced green and red peppers, and collect the juice over high heat. The dry humidity of the product is just right.