stir-fried vermicelli with leek bean sprouts
By KeiraCrona
Ingredients: chicken essence
Recipe Recommendations
- leek 100 grams
- bean sprouts 100 grams
- red pepper half a
- sweet potato vermicelli 50 grams
- salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried vermicelli with leek bean sprouts
1
All ingredients are ready.
2
Wash the leek and red pepper bean sprouts, cut the leek and red pepper into shreds, and pinch the roots of the bean sprouts.
3
Put the vermicelli in the pan and add water to boil and blanch until soft.
4
Remove the scalded vermicelli, drain it in cold water, and set aside.
5
Heat the wok and add appropriate amount of cooking oil.
6
First, put the vermicelli in the pan and stir fry for a while.
7
If the vermicelli sticks to the pan, you can sprinkle with a little water, then add in the red pepper and shredded leeks and stir fry quickly.
8
For about half a minute, add bean sprouts and stir fry quickly.
9
After all the ingredients have been softened and drained, add appropriate amount of salt.
10
Finally, add a small amount of chicken essence and mix well. Turn off the heat and serve on a plate.stir-fried vermicelli with leek bean sprouts Make Tips
1. Stir fry quickly on high fire throughout the process. 2. If there is enough time, fans can soak it in warm water in advance. I was lazy and scalded it with water, which was faster. 3. It is best to carefully pinch each root of bean sprouts to taste much healthier. 4. This dish is heavy rapeseed, and the oil is half as much as usual when fried, otherwise the taste will not be good.