foodstuff

Flower armor 500 grams

Metapenaeus ensis175g

Longkou fine vermicelli150g

Garlic sauce15g

20 grams of garlic cloves

Shallot15g

5 grams of soy sauce

Cooking wine10g

Methods/steps

Put the flower nail in clean water, pour in half a spoonful of salt and half a spoonful of ordinary vegetable oil, and leave it for half an hour to spit sand.

Chop garlic cloves, cut shallots, and wash in metapenaeus ensis.

After sand spitting, take out the flower nail and clean it, put water into the pot, add a spoonful of cooking wine, pour it into the flower nail, boil it over medium heat, and take it out and rinse it after it opens.

Add oil to the casserole, pour in minced garlic and shallots, and simmer (be sure to use a small fire! ! ! Turn it over several times (don't dry it like this for too long! ! ! ) Add about 1000ml of warm boiled water (try not to use cold water, which is easy to crack due to large temperature difference), add a spoonful of garlic sauce, half a spoonful of soy sauce, two tablespoons of soy sauce, 1/3 tablespoons of white sugar, and an appropriate amount of salt.

Casserole is easy to crack if it is dried in a big fire or dried for too long! ! ! A hot pot with cold water cracks easily! ! ! This step can be done in a wok and then poured into a casserole! ! !

Rinse the vermicelli briefly, put it in a casserole, pour in the flower shell and metapenaeus ensis, boil it over medium heat for another three minutes, and turn off the heat for two minutes.

Open the lid and you can eat. Clear and refreshing, fresh and delicious.

matters need attention

The ingredients can be added with soy sauce and a little sugar and salt.

Another way,

Huajia vermicelli pot

Ingredients: Flammulina velutipes 200g, Longkou vermicelli 1 bundle, 300g of flower shell, a garlic, a little ginger, the upper part of onion, soy sauce, oyster sauce and cooking wine 1 spoon, sugar 1 teaspoon, appropriate amount of oil and a little salt.

Practice: 1. I don't know if you have noticed, but the bottom of the flower-covered vermicelli pot is the bottom of Flammulina velutipes, so you should add a proper amount of Flammulina velutipes to the material, rinse the Flammulina velutipes and tear them into a handful for later use.

Flower nail, buy it and raise it with water, add a little salt or a few drops of sesame oil, and let it spit out fine sand. Even the flower nail bought in the supermarket has to be washed several times before it is scalded. In addition, prepare more than half of garlic and cut it into finely chopped garlic for later use.

2. Since it is a vermicelli pot, it is more appropriate to cook this dish with a ceramic kitchenware that is neither too deep nor too shallow, and it is also convenient to cook all kinds of dishes in such a small pot. Pour some oil on the bottom of ceramic pot, spread a few slices of ginger and onion, and spread the cleaned Flammulina velutipes on the bottom of the pot.

3. Prepare a bundle of Longkou vermicelli. Longkou vermicelli is generally made of mung beans. It is very thin and strong. It should be soaked in hot water. After it is soft, cut the vermicelli into several sections and spread it on the surface of Flammulina velutipes.

4. Stir-fry garlic. Heat the wok, pour the base oil into it, then pour the minced garlic into the wok. Don't burn it too hard. Stir-fry the minced garlic with medium and small torches, and the minced garlic turns slightly golden.

5. Spread the flower nails on the vermicelli, and then sprinkle the garlic evenly. If you like spicy, you can add a little millet to increase your appetite and color.

6. Sauce, the flower-covered vermicelli pot is delicious. In addition to the fragrance of garlic, it also has umami flavor, oyster sauce, soy sauce and half a bowl of water, as well as a proper amount of salt to make juice, and pour the sauce on the noodles.

7. Open fire and simmer. In this step, put the prepared vermicelli pot directly on the gas stove and boil it on medium and small fire.

8. Because the vermicelli and the flower nail are cooked, after about 3 minutes of stewing, there is a strong garlic smell in the kitchen. Open the lid and stir it a little. The Flammulina velutipes at the bottom are ripe and full of soup. At this time, pour a small spoonful of it. It's delicious. Bring it fresh and serve it on the table!

It's not difficult to cook the vermicelli in a pot. The vermicelli and the vermicelli are scalded in advance. When the minced garlic on the surface is heated at high temperature, the garlic juice slowly penetrates into the bottom of the pot, and the rich garlic flavor can't be eaten enough!