How to make fried vermicelli not sticky

Fried vermicelli is a kind of food that is deeply loved by people in daily life. It is not only delicious but also has high nutritional value. There are many ways to cook it, and each method has its own characteristics. However, many people cannot make fried vermicelli without sticking to the pan. In fact, this trick is very simple and easy to learn. You only need to add an appropriate amount of cold oil to the hot pan, and remember to stir fry frequently with chopsticks during the frying process.

Ingredients: dried vermicelli, Taiwanese sausage (ham is also OK)

Seasoning: peanut oil, flavored rice, green onions, dried chili peppers

Preparation method:

1. Cut the dried vermicelli into the length you want, put it in a basin, pour in cold water, soak for 20 minutes, pinch it with your hands until it is slightly soft but still hard overall, then remove the vermicelli and drain it for later use.

2. Cut the green onion into slices, cut the dried chili into sections, and cut the Taiwanese sausage or ham into slices for later use.

3. After draining the vermicelli, pour in a little peanut oil and mix it with your hands or chopsticks. Then, pay attention, here is the trick: put the mixed vermicelli into the steamer, steam it for 4-5 minutes after boiling, then turn off the heat and take out (the steamed vermicelli will be very loose and will not stick or get stuck!).

4. Heat the pan with cold oil (how hot should the pan be? Dip your hand in some water and flick it into the pan. The water droplets will swirl around in the pan!), add the onion slices and chili segments and stir-fry until fragrant.

6. Add sausage or ham and stir-fry slightly, add vermicelli, and pour in Vinaigrette to season.

7. Use chopsticks to stir-fry the vermicelli. When the vermicelli is well-seasoned and becomes dry, you can turn off the heat and serve.

Tips:

1. Practice makes perfect. Here’s a little trick: steam the vermicelli in advance, and it will not be sticky and will be chewy and tasty.

2. I am just providing a little trick to fry the vermicelli without getting sticky. As for how the vermicelli tastes, it is up to you. However, I personally think that the way I fry it is quite fragrant and delicious!

How to fry vermicelli without sticking to the pan:

There is no need to soak dried vermicelli, just put it into boiling water and cook it until it is soft, then take it out, rinse it with cold water, mix it with a little sesame oil and set aside. You can stir-fry it with any vegetables you want (such as shredded cabbage, shredded sauerkraut, spinach, celery, minced meat, etc.). Before serving, add the processed vermicelli, add a little vinegar, stir-fry evenly and then serve.

Ingredients: 250g rice noodles, one egg, 2 rapeseeds, a handful of mung bean sprouts, salt, chicken stock, 2 tablespoons soy sauce, 2 tablespoons soy sauce, 3 chopped dried chilies, white pepper powder, 2 chopped shallots, sesame oil

practice

1. Bring a pot of water to a boil, add vermicelli and cook for 2-3 minutes until soft. Remove from the pot and rinse with cold water, drain and set aside.

2. Heat the oil in a pan, beat in an egg and fry it quickly. Add in chopped dried chilies and shallots and stir-fry until fragrant.

3. Add bean sprouts and rapeseed and stir-fry quickly until slightly softened (don’t stir-fry for too long). Add rice noodles and stir-fry quickly. If you can’t stir it, use chopsticks.

4. Add soy sauce, light soy sauce, salt and chicken essence and stir-fry until the color is even. Sprinkle with chopped green onion, sesame oil and white pepper powder, mix well and serve.

In conclusion, if you use hot water to soak the noodles, you must soak them in cold water, or if the noodles are run with cold water, if you really can't learn the skills, you can just wipe the pot with ginger slices before cooking.