Stir fried vermicelli with leek sauce(jiu huang rou jiang ban chang fen )

Stir fried vermicelli with leek sauce

Introduction:

"For lunch, I wanted to make something simpler, so I decided to make meat sauce with vermicelli. It tastes delicious and easy. But when I went to buy vegetables, I didn't sell mung bean sprouts, so I changed the side dish to leek, but I didn't expect to make it taste different from before. The unique pungent smell of leek strengthens the flavor of the sauce, and with the soft and smooth vermicelli, the appetite is greatly increased. "

Production steps:

Step 1: get the materials ready.

Step 2: clean the leeks and cut them into small pieces.

Step 3: put the oil in the pot. When the oil is hot, pour in the minced meat and stir fry, then add water and soy sauce.

Step 4: pour in the leek, continue to stir fry, pour in sugar, oyster sauce and soy sauce, after the leek is cooked and soft, add corn starch to make the soup thicker, then it can be served.

Step 5: add salt to the sauce to make it slightly salty.

Step 6: cut the vermicelli into small pieces and steam them in a pot for about 5 minutes.

Step 7: finally, pour on the meat sauce, stir well, and you can eat it.

Materials required:

Pork sausage powder: 1 jin

Leek: 250g

Minced meat: 150g

Soy sauce: 3 teaspoons

Old style: 2 teaspoons

Salt: 1 teaspoon

Oyster sauce: 1 teaspoon

Sugar: 1 teaspoon

Corn starch: 1 teaspoon

Note: do not put salt in the beginning of the meat sauce. The dishes in the province are too salty to be imported. You can add an appropriate amount of salt after the sauce is ready, so as to ensure that the sausage flour is delicious and not to make the side dishes too salty.

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Jiu Huang Rou Jiang Ban Chang Fen