How to cook fine vermicelli is delicious and simple.

Wide vermicelli, coarse vermicelli and fine vermicelli are various. However, many people especially like to eat fine vermicelli, which has a strong taste and is very different from other vermicelli varieties. There are many ways to eat vermicelli. Generally, it is mainly used to make soup or stir-fry, such as fine powder of hot and sour beef tenderloin, which sounds delicious, especially suitable for people with heavy taste and love to eat hot and sour.

Hot and sour beef fillet fine powder

material

260 grams of beef tenderloin, 60 grams of fresh Agaricus blazei, 40 grams of tomatoes, 40 grams of fish balls, 0/00g of winter flour15g of spices, 0/300 cc of western-style beef bone soup/kloc-0, 5g of lemon leaves, 3g of peppers, 8g of southern ginger, and ingredients: 8g.

working methods

1. Cut beef fillet into thick strips; Shred lemon leaves; Soak the winter flour in cold water until soft; Cut fresh Agaricus blazei in half (cut a flower into 2 pieces) for later use.

2. Cook all the spices and ingredients until they taste good, and after about 10 minutes, discard all the vegetable residues, which is the soup stock.

3. Add fresh Agaricus blazei Murill and tomato into the broth of Method 2, thoroughly cook beef tenderloin, then add fish balls and winter flour, and turn off the heat when it boils again.

4. Boil the winter flour and put it in a bowl. Sprinkle all the soup ingredients in Method 3. Add coriander before eating, then drop a few drops of lemon juice.

Oil bean curd refined powder soup

material

Tofu, pig blood, vermicelli, coriander, broth, salt, chicken essence.

working methods

1. Soak the vermicelli in clear water.

2. Dice pig blood and blanch it in boiling water.

3. Wash the coriander and cut it into sections.

4. Clear soup (ribs soup is also acceptable), put it in a casserole and boil it. Add oil tofu first, then vermicelli, and continue to cook.

5. Finally, add pig blood and sprinkle with coriander, salt and chicken essence before cooking.

Beef fine powder

material

A. Beef tenderloin1000g, rice wine 45ml, soy sauce 45ml, corn flour 30g, sesame oil 80g, kale 80g, tofu 400g, winter flour120g, Chinese beef bone soup 4500ml, shredded ginger 30g and shredded onion 30g.

working methods

1. Gently pat the beef tenderloin with the back of a knife, cut it into strips, mix well with rice wine, soy sauce and corn flour, and add sesame oil.

2. Soak the winter flour in cold water until it becomes soft, then blanch it in boiling water until it is completely soaked, and then scoop it up and put it in a soup bowl for later use.

3. Boil the Chinese beef bone soup with all seasonings, add beef tendon, bean curd and Chinese kale by the method of 1, blanch until cooked, and pick it up by the method of 2 and put it on the winter flour.

4. Pour the braised soup cooked in method 3 into the bowl of method 3, add shredded onion and shredded ginger and eat.