Minced meat and vermicelli

Minced meat and vermicelli

Introduction:

"For the first time, it was delicious. Ha ha, so I put it here to share with you

Production steps:

Step 1: soften the vermicelli with warm water and take them out.

Step 2: heat up the oil (a little more), add the scallion and dry pepper, and stir fry the flavor.

Step 3: add minced meat and a little cooking wine. Stir fry the minced meat until it is unripe.

Step 4: add mushrooms and stir fry for a while. A little bit of raw smoke, overall coloring.

Step 5: put the vermicelli into the pot, add a little salt and stir fry for about 2-3 minutes. In the middle, add a little pure water (to prevent sticking to the pot), but don't add too much at one time, so that the vermicelli will not chew.

Step 6: you can taste it out of the pot (I don't recommend adding monosodium glutamate, because most of the soy sauce contains monosodium glutamate, and it's not good to eat too much monosodium glutamate).

Materials required:

Dried pepper: 10g

Jingcong: 20g

Minced meat: 50g

Mushroom: 50g

Fans: 300g

Salt: right amount

Oil: right amount

Cooking wine: moderate

Soy sauce: moderate

Note: 1, fans selection is very important (I choose mung bean powder), otherwise fried out will mumble not delicious. 2. When frying vermicelli, add a small amount of water many times, so that the vermicelli are delicious.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original