Minced meat and vermicelli(rou mo fen si )

Minced meat and vermicelli

Introduction:

"When I was a child, I always listened to adults tease children to" drink powder soup ", which actually means praise. Why compare praise to a kind of food? It's probably because the feeling of drinking powder soup is the same as that of being praised. The status of fans in the hearts of people can be imagined. With peas and sweet potato can do fans, mung bean is also a good choice. Especially when making minced meat vermicelli, the effect is better with mung bean vermicelli. Of course, there are two other points in order to prevent the fried minced meat and vermicelli from forming a group. One is to soak the vermicelli in cold water for three or four hours in advance until the heart is clear. The other is to turn off the fire immediately when the water in the pot is about to dry, so as to prevent the vermicelli from soaking in the pot. If you grasp the three steps well, it can help you stir fry more fans with strong taste but very refreshing

Production steps:

Materials required:

Pork: 80g

Mung bean vermicelli: 100g

Ginger: 1 piece

Garlic: 3

Pixian Douban: 1.5 tbsp

Douchi: 20 pieces

Oil: 3 tbsp

Starch: 2 tsp

Soy sauce: 1 tbsp

Cooking wine: 1 teaspoon

Chicken powder: 1 tsp

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Rou Mo Fen Si