Eating some vermicelli in winter is very good for your body, especially sweet potato vermicelli, whose nutritional value will be higher. When the noodles are cooked, they taste delicious and strong, and can also replenish energy.
Sweet potato vermicelli contains a variety of nutrients that the human body needs. Every 500 grams of sweet potato vermicelli can produce about 600 kcal of heat energy, and contains 11 grams of protein, 12 grams of sugar, 1 gram of fat, 100 mg of phosphorus, 90 mg of calcium, 2 grams of iron, 0.5 mg of carotene, and also contains vitamins B1, B2, C, niacin, linoleic acid, etc. The content of vitamin B1 and B2 is 6 times and 3 times higher than that of rice respectively. In particular, sweet potato flour is rich in lysine, while other rice, flour, and vermicelli are lacking in lysine. However, many people have not realized these benefits and like to eat more beautiful green bean vermicelli.
Today, we use sweet potato vermicelli to make a dish called "braised vermicelli". During production, in order to make the taste more fragrant, some pork belly slices were put inside to make the cooked vermicelli more fragrant and fragrant.
Braised vermicelli
By ReynaWyman
Recipe Recommendations
- pork belly 100 grams
- red bell pepper 30 grams
- green pepper 30 grams
- green onions 20 grams
- Jiang 15 grams
- octagonal 2 pieces
- yellow wine 10 grams
- oyster sauce 10 grams
- chicken powder 1 grams
- pepper a little
- cooking oil 10 grams
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Braised vermicelli
1
Main raw materials.
2
Cut the pork belly into thin slices first and set aside.
3
Then heat the frying spoon on fire, add a little base oil and stir-fry the star anise until fragrant.
4
Stir fry the star anise until fragrant, add in the pork belly slices and stir-fry.
5
Stir the pork belly slices until oily and tender, add chopped green onion and shredded ginger and stir until fragrant.
6
After stir-fry the onions and ginger until fragrant, add in the rice wine.
7
Add soy sauce and stir well.
8
Add oyster sauce and stir well.
9
Then pour in boiling water, and the amount of water should be equal to the flour strips.
10
Pour the pre-soaked vermicelli into the pan and boil.
11
Cook for 5 minutes, sprinkle with a little pepper and chicken powder, and stir well.
12
Gather the juice over high heat, wait until the soup is dry, add in the colorful peppers and stir fry.
13
Stir fry the colored peppers well and cut them off until they are ready to serve.
14
Characteristics of this dish: red and red in color, bright and oily vermicelli, rich in taste, fragrant, smooth and delicious.Braised vermicelli Make Tips
1. Dry vermicelli should be thick, round and flat. The vermicelli should be soaked in hot water for 30 minutes in advance, and then cooled with cold water until it has no hard core. 2. The soy sauce, oyster sauce, chicken powder, etc. used in this dish are all salty, so there is no need to add salt. 3. You can use pork belly slices or fat and lean meat filling, mainly adding some meat ingredients to increase the aroma of the vermicelli. 4. Be sure to stir-fry the pork slices out of the oil after being put into the pan. It is better to stir-fry the pork belly slices until the color is slightly yellow. When the vermicelli is put into the pot and stewed until it is soft and soft, use high heat to collect the juice. Drain the soup and leave the pot. The dish will be ruddy and oily, and the taste will be more fragrant.