Raw materials: vermicelli, minced green onion, minced ginger, minced garlic, pea tips, cilantro, shredded fried vegetables, minced parsley, soy sauce, vinegar, chili oil, sesame oil, lard, crispy fried peanut beans and soybeans, pepper, pepper, monosodium glutamate (MSG), chicken essence, salt, sesame seeds, and old broth made from chicken broth or bones.
First, soften the dried vermicelli by placing them in water at 50 to 60 degrees and soaking them for 10 minutes.
Then, boil a pot of water. While the water is boiling, take a large bowl and put sesame seeds, minced ginger, garlic paste, parsley, pepper, MSG, chicken broth, pepper, salt, soy sauce, vinegar, sesame oil, chili oil into the bowl, and then put in the broth, chopped scallions, and lard, to use as a base. When the water in the pot boils, put the softened vermicelli into the pot and soup it for about half a minute, and then put it into the bowl with the base, and finally put the pea tips into the hot water and soup it for a little while, together with the squash, the crispy peanut beans and soybeans, and the cilantro, the authentic Sichuan snack hot and sour vermicelli is done.
Braised pork stewed vermicelli:
1, Ingredients
Pork, vermicelli
2, Accessories
Scallion, ginger, garlic, sugar, soy sauce, salt, chicken
3, Practice
Do vermicelli people know, wide noodles are not easy to stew, here is a tip, is to do before the dish into the pot with boiling water, then cover the pot with a lid. a little, and then cover the pot with a lid to simmer for about 1 hour, so that it is easy to stew and easy to taste;
stewing vermicelli at the same time will be cut into large chunks of pork, the specific size can be according to their own preferences, but do not be too large;
will be onion cut into pieces, ginger sliced, garlic peeled to leave the cloves of garlic on the standby;
poured into the pot a little bit of oil, will be cut into the meat into the pot and fried to Both sides of the caramel, and then add the right amount of sugar, stir fry to color off the fire;
Pour the fried meat into the pressure cooker, add chopped green onions, ginger, garlic, soy sauce, chicken essence, add boiling water does not exceed the meat, and then cook for 15 minutes;
Meat pressure is good, will be simmering vermicelli into the pressure cooker, and then add water does not exceed the vermicelli, and then add some soy sauce (preferably dark soy sauce, easy to color), according to their own tastes! Add salt, and then cook in the pressure cooker for another 3~4 minutes.
So braised pork stewed vermicelli is ready, really colorful and fragrant ah. According to experience wide vermicelli will be more delicious, most people eat this dish more love to eat vermicelli, so you can add a little more.
Ants on a tree recipe:
Information: 200g vermicelli, 50g pork stuffing, 1 tablespoon (15g) minced garlic, 3 tablespoons (45ml) stock (or water), 1 tablespoon (15g) doubanjiang (soybean paste), 1/2 teaspoon (3ml) sesame oil, 1 tablespoon (15ml) oil, 2 teaspoons (10g) minced ginger, 1 teaspoon (5ml) soy sauce, 1 teaspoon (5ml) sugar, 1 teaspoon ( 5g), 1tbsp (15g) finely chopped green onion
-Action:
1. Heat half a pot of water in a saucepan. Blanch the julienned pork for 2 minutes or until white in color and swollen, then remove from the pan and drain well.
2. Heat the oil in a pan, add the minced garlic, chopped green onion and ginger and stir-fry for a few minutes, then add the pork stuffing and spread it out when the aroma comes out.
3. Stir in the stock (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add the fans and cook until the soup dries up.