Stir-fry vermicelli, the most taboo is to fry directly after blanching, and then do 1 more step, the roots are smooth, no clumping and non-sticking to the pan

Do you love vermicelli? For northerners, this is one of the favorite ingredients in autumn and winter, in summer they feel hot and don't like to cook, but after the autumn is cool, they like to cook all kinds of food in the kitchen, and there are many ways to make vermicelli, fried and stewed.

My favorite is fried vermicelli, you can also try it, fried vermicelli with minced meat is made of the whole family loves to eat, the fresh fragrance of minced meat is very fragrant, the freshness of the minced meat matches the tenderness of the vermicelli, the more you eat, the more you want to eat, the more you eat, the more you eat.

But when frying vermicelli, why do some friends fry it and stick it together?

This means that you have used the wrong method, and you will use it directly to fry after blanching, no wonder these problems occur! If you want the vermicelli to be fried smoothly and without clumping or sticking to the pan, we need to do 1 more step after blanching, and we can solve the above problems in just 1 step!

【Stir-fried vermicelli with minced meat】

Preparation: pork, vermicelli, chopped green onion, millet pepper, garlic, starch, cooking wine, light soy sauce, dark soy sauce, salt, monosodium glutamate, cooking oil

1. Prepare a piece of pork, a small piece is enough, then put it in water to wash it slightly, then put it in a meat grinder and grind it, and then put it out after grinding.

2. Next, add some starch and cooking wine to marinate it, and marinate it for 10 minutes to remove the excess fishy smell, and you can also eat it more tender. Next, process the vermicelli, soak the vermicelli in water for 10 minutes, then boil a pot of boiling water to blanch, and remove the blanched vermicelli.

3. At this time, many people are ready to fry, but it is actually a big mistake, and 1 step is ignored here. We need to pour an appropriate amount of cooking oil into the blanched vermicelli, then add a little dark soy sauce and stir well. Putting cooking oil can ensure that the roots are distinct and not sticky together, and the old soy sauce plays a role in coloring, which is "one more step".

4. Next, we pour oil into the pot, fry the minced garlic until it is hot, then add the minced meat and start stir-frying, until it is white, then we can pour in the vermicelli and start frying, stir-fry for a while, until it is completely broken, and then carry out the seasoning work.

5. Add an appropriate amount of light soy sauce, salt, and monosodium glutamate to the pot to taste, pour the millet pepper into it, turn off the heat after stir-frying evenly, sprinkle a small handful of chopped green onions on it, and then you can put it out to eat after stir-frying.