How to make vermicelli stew

Vermicelli stew is a traditional food. It is mainly made from vermicelli. It can be eaten cold or stir-fried. Generally speaking, the method of making vermicelli stew is very simple, and we can use some broken vermicelli. There are many steps to make vermicelli stew, but it is relatively simple and we can do it at home. Now let’s learn how to make vermicelli stew!

The method of stewing vermicelli is to first boil the sweet potato vermicelli until it is transparent and soft, leave half of the water to continue soaking, pour out the other half of the water, add the stewed minced meat and broth, chopped green onion and ginger, and high-viscosity starch, mix them together evenly, put it on the stove and cook it into a jelly-like starch, then scoop the vermicelli into it, cook and stir together to mix the vermicelli and starch into one, put it in the refrigerator after cooling, take it out the next day, and it can be eaten.

How to make vermicelli stew

Recipe calories: 343.9 (kcal)

Ingredients

250g sweet potato vermicelli, 3 tablespoons high-viscosity starch

Methods/Steps

Prepare sweet potato vermicelli, sticky starch, and chop green onion and ginger into pieces.

Put the vermicelli into the pot and cook until it is transparent and soft, then turn off the heat.

Leave half of the water in the pot to continue soaking the vermicelli to prevent it from becoming hard, and pour the other half into another small pot.

Add the stewed minced meat, broth, chopped green onion and ginger into the second small pot.

When stirring to the temperature of warm water, add high viscosity starch.

Continue stirring and add a pinch of salt and stir all together again.

After stirring evenly, put the small pot on the stove and cook it. When it becomes a jelly-like starch, turn off the heat.

Pour out the water in the vermicelli and pour the vermicelli into the saucepan.

Mix the starch and vermicelli evenly, then put them on the stove and continue cooking, stirring while cooking to break up the vermicelli and allow the starch and vermicelli to be completely blended together.

Once cooled, place in the refrigerator.

The next day, take out the prepared vermicelli stew. It will be very elastic. Fold it out, put it on your hand, and shake it gently. The vermicelli stew will tremble slightly. The vermicelli stew is ready. It can be eaten directly or added to dishes.

Precautions

Choose slightly thicker sweet potato vermicelli, and it is best to use highly sticky starch for better results.