Text_Tang Rencheng
Colorless and tasteless fans are used in various "wonderful uses" in Hong Kong cuisine, not only becoming flavorful, but also often changing from "supporting roles" to "protagonists", which makes diners enthusiastic.
Vermicelli crab stew
This dish is the most famous, according to the season, you can choose crab, meat crab, you can also choose flower crab, three point crab. Method: Crab wash, remove gills, stomach, belly, open the lid, crab body chopped in half, and then chopped into two pieces; crab claws crushed with the back of a knife, vermicelli soaked; crab pieces are put into the oil pot in batches, fried until semi-cooked, take out the drainage oil; stir-fry ginger slices, garlic slices, red onion chopped, put in crab pieces, pour wine while hot, add the sauce mixed with oyster sauce, salt, sugar, chicken broth, mix well, take a casserole, put in the vermicelli, chicken soup, raw soy sauce and stir-fry until the umami is completely absorbed by the vermicelli, add crab chunks, ginger, green onion, cover and cook for 10 minutes; finally drizzle with sesame oil, Mix well, cover with a red crab lid and serve in the "original pot". The hot vermicelli crab pot is full of color and flavor, and the entrance feels that the vermicelli is more delicious than the crab meat.
Steamed scallops with garlic vermicelli
Fans will not only grab the of crabs, but also grab the limelight of shellfish. The most typical is "steamed scallops with garlic vermicelli". The main points of this dish are: the vermicelli needs to be soaked in warm water, drained, cut into 4 to 5 cm long segments, and set aside; scallops are pried open and thrown away from the shell, remove the shell meat, tear out the intestines and throw it away, wash the shell meat and the shell; the vermicelli is placed on the inner side of the shell, and then put the shell meat; take half of the garlic puree and fry it over low heat until it is slightly yellow, scoop it up, and set aside; the other half of the garlic paste is mixed with sea salt and raw oil, spread on the shellfish, put it in the pot, steam it for 6 minutes on high heat, take it out, sprinkle the fried garlic and green onions, and serve. Many diners will also feel that there are too few fans and ask the store to put more in order to feel addicted.
Spicy shrimp vermicelli
Mr. Chen Mengyin, a famous Hong Kong chef who wrote the huge "Food Classic", created a "spicy shrimp fan" more than 20 years ago. Combining "Sichuan-style dry roasted shrimp" and "Hong Kong-style eggplant sauce shrimp" ("shrimp" is a Cantonese word, that is, columnar shrimp meat cut into sections) to develop a new style of Hong Kong cuisine, sweet and sour, spicy and delicious, full of color and flavor, very popular with guests. In particular, the shrimp paste taste in the shrimp head penetrates into the vermicelli, and guests often ask for more vermicelli, do not count the diners, but also pack it home, and eat it the next day. The vermicelli does not have to be pre-soaked in water, because the fried shrimp oil has shrimp paste oozing from the shrimp head, and the vermicelli can be fully absorbed after entering the pan, which is very delicious.
Sautéed osmanthus wings
Fans sometimes "impersonate" to steal the limelight of shark fin, a valuable ingredient, and "fried osmanthus fin" is one of the representatives. Originally made entirely of shark fin soup, this dish was replaced by "osmanthus wings" fried by vermicelli, which not only sells vividly and realistically, but also is suitable for all ages. When making, try to use vermicelli that are not easy to rot, cut into 7 to 8 cm long segments, soak in cold water for 15 minutes and drain; when frying, try to fry dry, after eating, there should be not much oil and water on the dish.
Vermicelli is also a good match with vegetarian food
Fans will not only borrow seafood "fresh heads", but also match with vegetarian food, the most famous is the "fan eggplant pot" familiar to Shanghainese. Minced meat, vermicelli, and eggplant pieces are integrated, and the aroma and deliciousness of the meat penetrate into the vermicelli and eggplant cubes, which is very delicious. Another dish of "broccoli shrimp vermicelli stew" is also common. The two fresh flavors of dried shrimp and broccoli are intertwined and penetrate into the vermicelli, which is delicious. There is also a "vermicelli doll dish" that is also quite classic, and there is a different kind of sweet and fresh in the mouth.
Of course, many times the fans will also "bow to the wind" as a foil, but also add color and flavor to the dishes, such as "crisp fried oyster meat", the fried oyster meat after the outer coating of corn starch is golden yellow, the "protagonist aura" is dazzling, the fried white fans are used as the bottom to set off, more aesthetic; for example, "soup vegetarian dish", there is originally no fan anything, but the fans "squeeze" into it to embellish it, and the taste is both rich and layered.