Stewed soybean sprouts with sausage and vermicelli(xiang chang fen si dun huang dou ya )

Stewed soybean sprouts with sausage and vermicelli

Introduction:

"Recently, the weather is hot and people are lazy. The body is also much worse. I always want something tasty. Therefore, with bean sprouts and vermicelli with a little sausage, delicious but not greasy, also more rice

Production steps:

Step 1: remove the old roots of soybean sprouts and wash them for use.

Step 2: wash the sausage and steam it in the steamer, then take it out and cut it into oblique pieces about half a centimeter thick.

Step 3: cut the onion into a plate.

Step 4: set the pan on the fire and add salad oil. When the oil temperature is about 70%, add shredded ginger and scallion to fry until fragrant.

Step 5: add the bean sprouts and stir well.

Step 6: after the soybean sprouts change color, put in the sausage slices and turn evenly. Add proper amount of water to stew the bean sprouts.

Step 7: wash and soak the vermicelli.

Step 8: when soybean sprout 8 is mature, add water without bean sprouts into the pot, add vermicelli, and then add a small amount of soy sauce to stew until the vermicelli are soft and rotten.

Materials required:

Soybean sprouts: 250g

Fans: right amount

Sausage: right amount

Oil: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Note: 1, this dish does not need salt, because the sausage has salt. 2. Put the vermicelli later and wait for the bean sprouts to stew. Put too early, easy to stew sticky.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Chang Fen Si Dun Huang Dou Ya