Du family's secret of Longkou vermicelli - vermicelli with minced meat

Du family's secret of Longkou vermicelli - vermicelli with minced meat

Introduction:

"Minced meat vermicelli is a dish fried with minced meat and vermicelli, also known as" ant on the tree ". One of the reasons for the name of "ants on the tree" is that it is related to Dou E, and it is estimated that most of the ingredients are nonsense. The other is that the minced meat will stick to the fans when eating, just like ants on the tree. I agree with the name. I remember when I was in college, I once had a dinner with my classmates and ordered an "ant on the tree". As a result, the chef fried the fans and made them into the shape of a tree with sesame seeds on it. I don't know if this is another version of "ants on the tree."

Production steps:

Step 1: preparation before stir frying vermicelli: 1. Put water in the pan, bring to a boil over high heat, put vermicelli in, turn to low heat, keep the water slightly boiling, and cook for 2-3 minutes. 2. Take out the vermicelli, cool the vermicelli with cold water, squeeze out the water, and cut the vermicelli into a length of about 10 cm.

Step 2: heat the wok over high heat, add oil, add minced meat and stir fry.

Step 3: after the minced meat turns white, add onion, ginger and garlic and stir fry until fragrant. If you like spicy food, you can add a spoonful of Pixian Douban sauce.

Step 4: add soy sauce and cooking wine, continue to stir fry for a while.

Step 5: add soup, salt, monosodium glutamate and vermicelli.

Step 6: after the soup is boiled, change it to medium heat, turn it over with a shovel to collect the juice until the water is dry.

Step 7: Sprinkle with scallion or coriander.

Materials required:

Longkou fans: 100g

Minced pork: 80g

Soup: 200g

Edible oil: 30g

Chives: right amount

Scallion: right amount

Shredded ginger: right amount

Garlic slices: appropriate amount

Soy sauce: 1 / 2 tbsp

Cooking wine: 1 tbsp

MSG: right amount

Refined salt: right amount

Note: * I use the real Longkou fans exported by Lao Du himself, which is different from the ordinary fans on the market. If you use ordinary fans, the effect is completely different. *My friends may have noticed that to make minced meat vermicelli, you just need to soak the vermicelli soft in advance, but my method is to cook the vermicelli first. This is because the real Longkou vermicelli is very resistant to cooking, and it is difficult to soften the vermicelli with only water bubbles. In the same way, we need to cut the fans short, otherwise the fried fans will still be very long and it will be very inconvenient to eat. *In addition, to cool the vermicelli after boiling, one is to remove the stickiness produced in the production process of vermicelli, the other is to keep the tendons of vermicelli, because at this time, too high temperature will make vermicelli lose their chewiness.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh