During the break, I cleaned up the items in the kitchen and found a bag of sweet potato vermicelli that had been left in it for a long time, which immediately aroused my desire to eat. This kind of vermicelli is very resistant to boiling and has a good taste. It is best to make northern pork and sauerkraut stewed vermicelli in winter. It is summer now, so I'd better take some existing ingredients to make it!
The one I made today uses fresh asparagus as a side dish, and adds some dried mushrooms. It will taste very good when cooked, so it is called "Asparagus and Mushroom Braised Powder Strips".
Asparagus and mushrooms braised vermicelli
By LessiePrice
Recipe Recommendations
- dried mushrooms 20 grams
- pork belly 150 grams
- qingshui appropriate amount
- green onions 30 grams
- Jiang 15 grams
- garlic 15 grams
- fresh soy sauce 10 grams
- oyster sauce 20 grams
- yellow wine 15 grams
- chicken powder 3 grams
- pepper appropriate amount
- sesame oil appropriate amount
- peanut oil appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Asparagus and mushrooms braised vermicelli
1
Main ingredients.
2
Cut the pork belly into strips.
3
Minced ginger, diced green onions, and sliced garlic for later use.
4
Shred the pepper with a diagonal knife for later use.
5
Cut fresh asparagus into strips with an oblique knife and set aside.
6
Dice the soaked dried mushrooms, and leave the water used to soak the mushrooms for later use.
7
Use scissors to cut the soaked vermicelli several times.
8
All materials are ready.
9
Heat a stir-fry spoon on fire and add appropriate amount of peanut oil.
10
Put the cut pork belly strips into the pan and stir-fry.
11
After stir-frying the meat strips until they have a burnt aroma, add in the onions, ginger, and garlic and stir-fry.
12
Stir up the onions and ginger until fragrant, add in the diced mushrooms and stir-fry.
13
Stir fry the mushrooms thoroughly and add rice wine.
14
Pour in appropriate amount of soy sauce and stir well.
15
Stir well, then add oyster sauce and stir well.
16
Pour the mushroom soaking water used to soak mushrooms in advance into the pan.
17
Then cover the lid and simmer the meat strips under low heat for 15 minutes.
18
After simmer for 15 minutes, add in the soaked vermicelli and stir well.
19
Stir well.
20
Add in shredded fresh chili peppers and stir fry, then switch to medium heat to harvest the juice.
21
When the soup reaches 60%, season with chicken powder.
22
Then add fresh asparagus and stir fry over high heat.
23
When the soup is clean, add a few drops of sesame oil to serve the pot.Asparagus and mushrooms braised vermicelli Make Tips
1. It is best to use sweet potato noodles for this dish; they withstand cooking well, have a smooth texture, and do not easily turn into a glue-like consistency, keeping the noodles distinct and smooth.
2. Adding three to five small red chili peppers is sufficient; a mild spicy sensation is enough. If you add too many, it will become too spicy, which will spoil the flavor.
3. When braising, the amount of sauce must be well controlled. If there is too little soup, the noodles will feel too hard; if there is too much soup and it simmers for too long, the dish will not look clean and refreshing.
4. Be sure to braise the pork strips until they are thoroughly cooked and tender first, then add the noodles to reduce the sauce. Only in this way can you achieve the excellent result of soft, tender meat and smooth, fragrant noodles.