Minced meat and vermicelli(rou mo fen tiao )

Minced meat and vermicelli

Introduction:

"Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals; it also has a good taste, it can absorb the taste of various delicious soup materials, and the vermicelli itself is soft, tender and smooth, more refreshing and pleasant. My husband likes to eat this kind of fine vermicelli, so I made this kind of minced meat vermicelli. Because of my personal taste, I only put a little bit of minced meat to improve my taste. People who like to eat meat can put more

Production steps:

Step 1: prepare the required materials, cut the meat into small pieces, cut the onion and ginger, slice the garlic, cut the hot pepper into circles, and soften the vermicelli in advance.

Step 2: put a small amount of oil into the pot, first put in the dry pepper, and then put in the onion, ginger and garlic.

Step 3: add minced meat and stir fry until discolored, add salt, cooking wine, a small amount of soy sauce and a little sugar to stir fry.

Step 4: add the right amount of soup or water, and then add the vermicelli to stew.

Step 5: put in a small amount of chicken essence before going abroad, and take out the pot when the soup is almost collected.

Materials required:

Vermicelli: a handful

Minced meat: small amount

Dried pepper: 8

Garlic: 5 petals

Onion: 1 Section

Ginger: 3 tablets

Old style: moderate

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1, noodles juice to stay a little soup, because after a while out of the pot, noodles will absorb some soup! 2. Make sure to soak the vermicelli in advance for about 30 minutes! Otherwise, it's not easy to cook.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Mo Fen Tiao