Braised vermicelli with asparagus and mushrooms(lu sun xiang gu men fen tiao )

Braised vermicelli with asparagus and mushrooms

Introduction:

"When I was resting, I picked up the things in the kitchen and found a bag of sweet potato noodles that had been put for a long time, which immediately aroused my desire to eat. This kind of vermicelli is very resistant to boiling and tastes good. It's best to make northern pork and pickled cabbage stewed vermicelli in winter. Now it's summer, so we'd better take some existing materials to make it! Today's product is made with fresh asparagus as a side dish and some dried mushrooms. It will taste good when cooked, so it's called "asparagus and mushrooms stewed vermicelli."

Production steps:

Step 1: main ingredients.

Step 2: cut the pork into strips.

Step 3: mince ginger, dice green onion and slice garlic.

Step 4: shred the pepper with a knife.

Step 5: cut asparagus into strips with a knife.

Step 6: dice the pickled dried mushrooms. Don't pour out the water and leave it for reserve.

Step 7: use scissors to cut the soaked noodles.

Step 8: get everything ready.

Step 9: heat the frying spoon on the fire, and inject proper amount of peanut oil.

Step 10: put the cut streaky pork into the pot and stir fry.

Step 11: stir fry the strips of meat until fragrant, then add onion, ginger and garlic to stir fry.

Step 12: stir fry onion and ginger until fragrant, then add diced mushrooms and stir fry.

Step 13: stir fry the mushrooms thoroughly.

Step 14: add proper amount of soy sauce and stir well.

Step 15: stir well and then add oyster sauce.

Step 16: pour the water for soaking mushrooms into the pot.

Step 17: cover the pot and simmer the meat sticks for 15 minutes.

Step 18: simmer for 15 minutes, pour in the soaked vermicelli and stir well.

Step 19: stir well.

Step 20: add fresh shredded chilli and stir fry, then use medium heat to collect juice.

Step 21: when the soup reaches 60%, season it with chicken powder.

Step 22: pour in the fresh asparagus and stir fry over high heat.

Step 23: when the soup is finished, add a few drops of sesame oil to get out of the pot.

Materials required:

Dry noodles: 150g

Fresh asparagus: 200g

Dried mushrooms: 20g

Pork: 150g

Fresh Hangzhou pepper: 15g

Water: moderate

Scallion: 30g

Ginger: 15g

Garlic: 15g

Fresh soy sauce: 10g

Oyster sauce: 20g

Yellow rice wine: 15g

Chicken powder: 3 G

Pepper: right amount

Sesame oil: appropriate amount

Peanut oil: right amount

Note: 1. To make this dish, it's better to use sweet potato powder. The sweet potato noodles are resistant to boiling, taste smooth, and are not easy to become thick as paste, which will keep the noodles smooth. 2. Small red pepper can be put three or five, feel slightly hot on the line, put too much will be too hot, taste is not beautiful. 3. When stewing, the amount of soup should be controlled well. The soup will feel too hard without noodles. If the soup is too much, it will not look fresh after stewing for too long. 4. We must first stew the pork strips thoroughly, and then add the noodles to collect the juice, so as to achieve the good effect of soft meat and smooth noodles.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lu Sun Xiang Gu Men Fen Tiao