The dish fried with minced meat and vermicelli seems simple, but it is really not easy to make a good taste. The taste of home cooking is fried with minced meat and vermicelli, which is smooth but not greasy. The minced meat is adsorbed on the vermicelli, like a full and round fruit, which is not sticky at all. The entrance is smooth and elastic, and it is really delicious. What noodles should I choose for fried noodles with minced meat? Potato vermicelli is selected as the vermicelli, which has good elasticity and strong water absorption. Fried vermicelli is shiny and shiny, and a chopstick tastes like a thief!
Raw materials:
Vermicelli, pork, Pixian bean paste, chopped green onion, ginger and garlic, cooking wine, soy sauce, soy sauce and onion.
Exercise:
Fans must soak in warm water for an hour or two. No hard heart. Chop onion and Pixian bean paste with a knife.
Chop pork, add cooking wine, soy sauce, pepper and starch, and marinate for about 30 minutes.
Add water to the pot, bring to a boil, add a little soy sauce to color, add vermicelli, blanch for about one minute, take it out and cool quickly.
Dry the cooked vermicelli, put it in a small bowl, and evenly add a spoonful of cooking oil for later use.
Stir-fry the meat in a hot pot, put in cold oil, then add Pixian bean paste and stir-fry with low heat until the red oil is cooked.
Cook a little cooking wine along the pot, put vermicelli in soy sauce, add salt, pepper and sugar, stir-fry quickly and evenly over high fire.
Turn off the fire, sprinkle with chopped green onion, sprinkle with a little sesame oil and mix well, then take out the pot and put it on the plate.
Tips to remind you:
Blanching the vermicelli after soaking in water is the key. You can't blanch for too long, which will make the vermicelli have too much water and affect the taste.
When frying, the onion, ginger and garlic must be sauteed, and then the soy sauce is sauteed, otherwise the soy sauce will taste bad and affect the color. The color of the soy sauce will be dull, and finally add soy sauce as appropriate.
Add a little water, not too much, or it will affect the taste of vermicelli. Just pour a little oil on the material, too much will make your mouth sticky.
1. It is best to make minced meat noodles with mung bean powder, which is tough, not fragile and not easy to paste.
2. When frying, you must fry Pixian bean paste thoroughly, otherwise it will have a ginger flavor.
There is salt in the sauce, so add less salt when seasoning.
4. The minced meat must be chopped and marinated to remove the fishy smell and make the minced meat tender. Be sure to put less oil when frying.
Thank you all. The above is personal experience sharing, I hope I can help you!