How to make steamed vermicelli

Here is an introduction to the method of steaming vermicelli. Remember to make it yourself after reading it. Only by doing it yourself can you learn to cook.

1. Prepare material diagram. There is no limit to the brand of fermented black beans. Lao Gan Ma and other brands are all fine.

2. Boil a pot of water

3. After the water is boiled, blanch the noodles. If the wet noodles are not blanched, they will have a sour taste, and blanching will make them more flavorful.

4. Prepare the sauce while the vermicelli is being boiled. Black bean sauce, salt, chili powder, chicken powder (MSG), soy sauce (if you like darker color, use dark soy sauce, if you like lighter color, use light soy sauce, if you use light soy sauce, use less salt), peanut oil (if you don’t have peanut oil, use regular oil, it’s not as fragrant, add some sesame oil when cooking)

5. Turn off the heat after the water boils again, remove from the water, rinse with cold water, and drain.

6. Mix the sauce into the vermicelli. It is easier to do with your hands. At the same time, cut the vermicelli into small pieces, not too long. The light soy sauce I used was very light in color. Boil another pot of water, and put the vegetables into the pot to steam after the water boils.

7. Steam for 15 to 20 minutes. Chop green onions

8. After steaming, sprinkle with chopped green onions, cover with lid, turn off the heat and simmer for a while.

I have already told you how to make steamed vermicelli. If you like it, just prepare to do it or practice it when you have time.