Introduction: When frying vermicelli, do not fry directly after blanching, do 1 more step, the roots are smooth, and they do not stick to the pan!
"The fireworks in the world are the most soothing to the hearts of mortals", the leisure years, slow cooking time, and enjoying life in every bowl of fireworks in the world is the best life, hello everyone, I am Xiaofeng. Vermicelli as a traditional Chinese food, has a unique charm, it not only tastes smooth and smooth, but also particularly nutritious, it is rich in a lot of dietary fiber, protein and carbohydrates, can effectively protect the liver and prevent constipation, eat a small amount will produce a feeling of fullness, so it is also very helpful for weight loss.
Vermicelli is divided into sweet potato flour and potato flour according to the different raw materials processed, and can be divided into round vermicelli, thin vermicelli and wide vermicelli according to different shapes, but no matter what vermicelli has good adsorption, no matter what it is stewed with, it can absorb the essence of the soup, making the vermicelli taste more delicious, and even more fragrant than eating meat, such as minced meat vermicelli, ants on the tree, pork rib vermicelli, etc.
After understanding the process of making vermicelli, we know that there is a shortcoming in the making process of vermicelli, that is, a careless, the vermicelli made of it loves to form a ball, and it is easy to stick to the pan, so what to do?
1. Choose vermicelli: To choose vermicelli with good taste, you must choose the right vermicelli, high-quality vermicelli is usually translucent, soft and elastic to the touch, and you must avoid buying inferior vermicelli and adulterated vermicelli.
2. Blanching or soaking? If you stew vermicelli, you don't need to blanch the vermicelli, you only need to soak them in warm water for 30 minutes; if you fry vermicelli, you need to blanch them, the correct way is to blanch them for 5 minutes and remove the cold water.
3. Handling vermicelli: Many people will fry the noodles directly after blanching, which is a big mistake, not only easy to become a lump, but also easy to paste the pot, and it will not be very flavorful, so it is necessary to go through a key step, that is, to marinate the vermicelli, the correct way is: add an appropriate amount of light soy sauce to the vermicelli, the purpose is to enter the flavor, and then add the appropriate amount of cooking oil, stir evenly and marinate for 15 minutes, the edible oil can form a protective film on the surface of the vermicelli, prevent the noodles from sticking to each other, and also prevent the paste pot.
4. Grasp the heat: If the vermicelli wants to be smooth and delicious, it is very important to grasp the heat of the fried vermicelli, add oil to the pot, put the green onion, ginger and garlic in the hot oil temperature, and then put in the vegetables to stir-fry, and then put in the vermicelli after the vegetables are fried, and then put in the vermicelli, and stir-fry the two together until the vermicelli turns slightly yellow.
This is love, I can't say clearly, this is love, mushy and confused, as long as you are good at management, there is love everywhere in life, in fact, eating vermicelli is also a kind of happiness, when frying vermicelli, do not blanch directly after frying, do one more step, the roots are smooth, not into a lump and not sticking to the pan!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~