Private dish "braised vermicelli"(si fang cai hong shao fen tiao )

Private dish "braised vermicelli"

Introduction:

"It's good for your health to eat some vermicelli in winter, especially sweet potato vermicelli, whose nutritional value will be higher. After the vermicelli is cooked, it tastes delicious and fragrant. It can also supplement energy. Sweet potato noodles contain a variety of nutrients needed by human body. Each 500 grams of sweet potato powder can produce 600 kcal of heat energy, including 11 grams of protein, 12 grams of sugar, 1 gram of fat, 100 mg of phosphorus, 90 mg of calcium, 2 g of iron, 0.5 mg of carotene, and vitamin B1, B2, C, nicotinic acid, linoleic acid, etc. The contents of vitamin B1 and B2 were 6 and 3 times higher than that of rice. In particular, sweet potato flour is rich in lysine, while other rice, noodles and vermicelli are just lack of lysine. However, many people have not realized its benefits, and all like to eat mung bean vermicelli with more beautiful color. Today, we use sweet potato vermicelli to make a dish, which is called "braised vermicelli". In the production, in order to make the taste more fragrant, some pork slices were put inside to make the burnt vermicelli more fragrant, oily, smooth and delicious. "

Production steps:

Step 1: main raw materials.

Step 2: cut the pork into thin slices and set aside.

Step 3: heat up the frying spoon and add a little oil to stir fry star anise.

Step 4: stir fried star anise into pork slices.

Step 5: stir the pork slices out of oil. When the meat color is full, stir in the scallion and ginger.

Step 6: stir onion and ginger until fragrant, then cook in yellow rice wine.

Step 7: add soy sauce and stir well.

Step 8: add oyster sauce and stir well.

Step 9: then pour in boiling water, the amount of water should be equal to the vermicelli.

Step 10: put the prepared dough sticks into the pot and bring to a boil.

Step 11: cook for 5 minutes, add a little pepper and chicken powder and stir well.

Step 12: collect the juice with high fire, pour in the colored pepper and stir fry until the soup is dry.

Step 13: stir fry the color pepper well, cut the raw pepper, and then take it out of the pot.

Step 14: characteristics of this dish: golden red color, bright vermicelli, rich flavor, smooth and delicious.

Materials required:

Sweet potato vermicelli: 150g

Pork: 100g

Red sweet pepper: 30g

Green pepper: 30g

Scallion: 20g

Ginger: 15g

Star anise: 2 pieces

Yellow rice wine: 10g

Oyster sauce: 10g

Chicken powder: 1g

Pepper: a little

Cooking oil: 10g

Note: 1. The dry powder should be thick, round and flat. The powder should be soaked in hot water for 30 minutes in advance. When it has no hard core, it can be cooled with cold water for standby. 2. The sauce, oyster sauce and chicken powder used in this dish are salty, so there is no need to add salt. 3. It's OK to use pork slices or lean and fat meat stuffing. It's mainly to add some meat ingredients to increase the flavor of vermicelli. 4. Meat must be fried out of the oil after the pot, the pork stir through the color of yellow as well. When it's suitable to stew the vermicelli in the pot, you should use the big fire to collect the juice. After the soup is dried, you can get out of the pot. This dish will be ruddy, bright and fragrant.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Si Fang Cai Hong Shao Fen Tiao