Salty, fragrant and spicy(xian xiang ma la ma yi shang shu )

Salty, fragrant and spicy

Introduction:

"Ants on the tree is a very interesting and shocking dish name. In fact, it's minced meat vermicelli. The fried minced meat sticks to the crystal clear vermicelli, just like ants climbing on the top of the tree. The origin of this dish is said to have something to do with Dou'e, a character written by Guan Hanqing, a dramatist of the Yuan Dynasty. In response to the imperial examination, dou tianzhang, a scholar, gave his daughter Dou E to his creditor mother-in-law CAI as a child's daughter-in-law before leaving Chuzhou. Dou E is filial to her mother-in-law and serves her husband in the Cai family. She has a decent life. But soon after she married her husband, her husband died of illness, and her mother-in-law fell ill in bed. Dou E uses her weak shoulders to shoulder the heavy burden of her family. While seeking medicine for her mother-in-law, she also tries to make some delicious meals in different ways to take care of her mother-in-law. Her mother-in-law gradually gets better. Just because of the lack of money, Dou E had to go on credit. Before the meat case, the butcher said: & quot; you haven't paid back the money you owed twice before, so you can't credit any more today. &Dou E had no choice but to ask. The butcher was entangled and cut a small piece of meat for Dou E. It's time to cook, Dou E thought. What can such a little meat do? Her thinking eyes fell on the top of the cupboard, which had a small number of fans left over during the Spring Festival. Dou E had an idea. She took off the vermicelli and softened them with boiling water. Then she cut the meat into small pieces and stir fry them with green onion and ginger. Then she put in soy sauce and vermicelli and stir fry them for a while. Finally, she added shredded garlic and pepper. The mother-in-law lying on the bed asked: & quot; Dou E, what kind of food do you make so delicious? &Quot; & quot; is fried vermicelli. &As she spoke, Dou E brought the dish to the bed. Before her mother-in-law moved her chopsticks, she found many black ideas on the fans. She asked with a presbyopia: & quot; how can there be so many ants on it? &When she knew the reason and tasted it with her chopsticks, she couldn't help praising and saying that the dish was simply called "ants up the tree."

Production steps:

Step 1: soak the vermicelli in clean water, then remove and drain.

Step 2: cut onion, ginger and garlic, wash green and red pepper and cut into small circles.

Step 3: heat the pan with oil and saute the minced scallion, ginger and garlic.

Step 4: add Pixian bean paste and stir fry the red oil.

Step 5: put the meat stuffing into the pot, add cooking wine and stir fry for a while.

Step 6: add soup and turn to low heat.

Step 7: put the pickled vermicelli into the pot.

Step 8: when there is a little left in the soup, transfer in the raw soy sauce and the old soy sauce.

Step 9: Sprinkle green and red peppers and chopped green onion into the pot.

Materials required:

Fans: 50g

Pork stuffing: 50g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Green and red pepper: moderate amount

Pixian bean paste: 1 teaspoon

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

Sugar: 1 / 3 spoon

Cooking wine: 1 teaspoon

Soup: right amount

Note: 1. There are many kinds of vermicelli, and the vermicelli made of mung bean starch is the best. This kind of vermicelli has great toughness, is not fragile after long cooking, and is not easy to paste. 2. Fans must not be soaked for too long, let alone in boiling water. Otherwise, because the fans are too sticky and soft, they will lump together in a pan and easily break. 3. According to personal preference, you can increase the amount of meat.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Xian Xiang Ma La Ma Yi Shang Shu