I probably liked the dish "Ants Climb the Tree" when I was in college. At that time, the "minced pork vermicelli" in the cafeteria tasted good, but of course, it was not spicy. Later, during a holiday, I ate a dish called "Ants on the Tree" in a Sichuan restaurant. I felt that it tasted good and felt like I had deja vu. Later, when I returned to campus, I suddenly realized that what was sold in the canteen was ants climbing trees without adding Pi County bean paste...
The traditional "Ants Climb the Tree" only puts ground pork, but today's colorful version has many other side dishes. First, it is for the beautiful color and second, it is also for balanced nutrition.
ants on the tree
Recipe Recommendations
- Green bean vermicelli 2 they have given
- the minced pork 50g
- mushrooms 3 flowers
- dried bean curd 2 blocks
- black fungus 5 pink
- carrots half a
- chives appropriate amount
- garlic 3 petals
- Pi County Douban appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for ants on the tree
1
Prepare ingredients. Soak mung bean vermicelli in cold water for 10 minutes. Soak mushrooms and fungus and dice. Also dice carrots and dried tofu. Chop the chives and garlic into mashes and set aside. Add salt and wine to pickle the meat.
2
Heat the pan and add cold oil. Add chopped garlic and saute until fragrant.
3
Stir fry the garlic until fragrant and golden, add the flavored meat filling, and stir fry until it is broken.
4
After frying the meat filling, push the meat to one side, control the oil from the other side, add the Pi County bean paste, and stir fry until fragrant.
5
Add diced carrots, diced dried tofu, diced mushrooms and diced black fungus, stir fry.
6
Add a small amount of soy sauce, stock (or water is also available), add the soaked vermicelli, and cook over low heat until the water is slightly reduced.
7
Remove the water until it seems dry and wet, pour a little white vinegar along the edge of the pan, and sprinkle with chopped green onion.
8
Pour into a plate and sprinkle with some chopped green onion to decorate.ants on the tree Make Tips
1. Mung bean powder for vermicelli tastes better. 2. Because they still need to be boiled, you can use cold water when making the vermicelli, just soak it until soft. 3. The soy sauce is added for the finished dish, and the amount must be small because the bean paste itself is salty. 4. The vermicelli can be cut slightly in advance to make it a suitable length for picking. 5. There is no need to collect the soup too dry. The vermicelli will absorb some of the soup after being served. If it is too dry, it will affect the taste.