Fried powder is a delicacy that many people like to eat, whether it is breakfast in the morning or supper at night, they love to get a plate of fried powder, delicious and enjoyable.
However, fried powder is to talk about skills, some people like to save trouble, so directly under the pot to fry, but in the frying time up, and the fried powder taste is not good, the taste is also poor, iron head today to share with you a fried fan skill, like to eat fried powder friends, you can try Oh.
Ingredients: 3 handfuls of vermicelli, 1/2 kg of fresh shrimp, a little Yaozhu, 7 dried shiitake mushrooms, 1 piece of ginger, a little green onion, 1/2 garlic, 1/2 red pepper, oyster sauce, soy sauce, peanut oil, rice wine, etc.
The detailed procedure steps are as follows:
Step 1: Prepare three handfuls of mung bean vermicelli, first soak it in water for an hour, in a hurry, it is also possible to soak it in warm water for 20 minutes, this is mung bean vermicelli, soaking for a long time will not rot, if it is rice flour can not be soaked like this.
Step 2: Prepare half a kilogram of fresh shrimp, first take out its shrimp brain and shrimp line, then take the shrimp head down and squeeze it clean, then rinse it and put it aside, open a back for the separated shrimp tail, draw a knife on it, and put the treated fresh shrimp on the side for later.
Step 3: Brew 7 dried shiitake mushrooms in advance, wash and cut it into slices, and soak a little Yaozhu in advance, cut it a little bit, tear it up by hand, cut it well with the mushrooms, and then prepare a little ginger and onion garlic minced, and finally cut a little red pepper grain with a color, friends who like to eat spicy can change it to millet spicy.
Step 4: After the vermicelli is soaked, cut it, pour it in the drainage basket to control the water, we must remember that the fan must soak it thoroughly in this step, because we do not add water behind, the fans of the control dry water re-pour back into the large bowl, adjust a little oyster sauce, add some soy sauce, raw soy sauce a little more, first use your hands to grab it and mix evenly, grab and mix it evenly, then pour it with some oil, and then give it a scratch and mix it again, so that it is not easy to become a lump when frying.
Step five: the pot under the oil, now let's fry the shrimp head to fry out the shrimp oil, do this dish fried shrimp oil is the key Oh, want to make the dish fresh enough, this step is indispensable Oh, fry until the oil turns yellow, put the shrimp head out of the don't, chop up and feed the old hen, so that every day there are eggs to eat.
Step 6: Leave oil in the pan, pour the shrimp into it and fry it slightly, our shrimp do not have to fry too old, slightly fry it, fry until the shrimp shell is yellowish, you can turn off the heat and put it out for later.
Step seven: the pot is still that little shrimp oil, put the scallops and shiitake mushrooms into the stir-fry out of the aroma, there have been several fans ask me, yaozhu is what, in fact, yaozhu is dried scallops, after the aroma comes out, put the ginger onion and garlic into the stir-fry.
Step 8: Then pour our vermicelli into the stir-fry, afraid that the vermicelli will be a lump you will use chopsticks to stir-fry, fry it dry, fry it out of the transparent shape, fry almost, pour the shrimp in, pour the red pepper grains into it, stir-fry it again, fry it almost, let the taste of the two mix well, turn off the heat and set aside.
Step 9: Take a small casserole dish, put some green onions and ginger slices underneath, pour in our sautéed vermicelli and shrimp, and add some green onions.
Step 10: Cover the pot lid, pour a circle of yellow wine on the edge of the pot, bake it for 2 minutes, medium-low heat can be, the fire does not have to be too big, the time can be turned off and eaten, wow, before opening the lid to smell the aroma, it is so fragrant.
This dry pot fresh shrimp vermicelli pot is ready, so that the vermicelli into the taste of the teeth, full of flavor, the vermicelli can not afford to lump, and mixed with the umami taste of shrimp, it is too delicious, both as a meal and as a dish Oh.
The original author of this picture: Hakka Iron Head
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