Steamed bean curd and vermicelli(fu zhu fen si zheng )

Steamed bean curd and vermicelli

Introduction:

"Last time, housewives like steamed dishes with less oil and less smoke. Although such simple steamed dishes taste really good, with chopped peppers, they have a heavier taste. In the summer when they can't eat, they can also use this dish as a dish and a meal."

Production steps:

Step 1: soak the vermicelli in water until soft

Step 2: soak Yuba in warm water until soft

Step 3: Mince Pork, minced garlic and ginger

Step 4: add cooking wine, salt and white pepper into minced meat, stir well and marinate for about 10 minutes to make it taste good

Step 5: put the soaked vermicelli into the bowl, and then spread Yuba on it

Step 6: arrange the marinated minced meat on the top of Yuzhu

Step 7: Sprinkle minced garlic on minced meat

Step 8: add chopped pepper

Step 9: drizzle with soy sauce

Step 10: add cold water to the pot, boil over high heat, steam for another 15 minutes, take out after steaming, sprinkle with scallions and serve

Materials required:

Yuzhu: right amount

Fans: right amount

Minced meat: moderate

Garlic: right amount

Salt: right amount

Cooking wine: moderate

White pepper: right amount

Chopped pepper: right amount

Soy sauce: moderate

Note: first, the vermicelli and Yuzhu are soaked in warm water half an hour in advance. Second, all the seasonings are quantified according to their own preferences, and the raw soy sauce can be as much as possible, because there is no salt in the vermicelli and Yuzhu. Third, during the steaming process, there will be some moisture in the plate. If the soup is not enough, you can add some soup, if there is no soup 4. Don't use too much minced meat. Try to be loose and open, otherwise it will be very hard after steaming, and taste slightly better

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Fu Zhu Fen Si Zheng