Chinese Food
Prawn with vermicelli
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Every time I go to a dinner with Li xiansen, I'll point to Fumin. Seafood and vermicelli are all the dishes we must order. They can be both dishes and staple food. I like them all. I also made a copy of seafood and vermicelli pot before, but it's not the feeling I want. I think it's so bad. I searched on the Internet for a long time. They were all recipes of pot. I couldn't find the recipe of Lao. What's the secret of Lao?. Finally, I found someone who wanted to work hard. The seasoning of this dish is fixed. But the side dishes are quite optional. You can choose according to your own preference. After receiving the Canadian wild Arctic shrimp sent by douguo.com and wild Arctic shrimp, I have conceived many recipes I want to try - Thai grapefruit shrimp salad, black pepper baked shrimp, Thai shrimp potato salad, Curry Shrimp, seafood pizza, three cups of shrimp, fried shrimp in the shelter, vermicelli with garlic, spicy shrimp, fried tempura, golden garlic shrimp, shrimp porridge, shrimp dumpling, ghost horse shrimp ball In the end, I didn't
Cooking ingredients
Cooking Steps
Step1:Soak the hair in cold water and Auricularia auricula warm water. Wash and drain the water after soaking. Set aside. Wash and shred Auricularia auricula, carrot, cabbage, onion and celer
Step2:Canadian wild Arctic shrimp thaws naturally under normal temperature. Wash with cold boiled water. Drain the water for use
Step3:Shredded ham sausag
Step4:Heat the pan with cold oil, low heat, put in the broken eggs, quickly turn the wok, spread the egg liquid into a uniform egg skin, then put it out and cut the thin silk when it is cold
Step5:Cut garlic, medium heat, and saute the garlic
Step6:Stir fry the shrimps and sausages slightly
Step7:Add black fungus, cabbage, onion, carrot and celery and stir fry for half a minute; pour in cooking wine, soy sauce, steamed fish and soy sauce, oyster sauce, sugar and stir fry evenly. Put in vermicelli and stir fry for half a minute; take another casserole and pour in a proper amount of salad oil. Turn it around and let the oil evenly stick on the bottom and wall of the pot; heat the casserole and pour the fried seafood vermicelli into it. Add in Egg husk. Use chopsticks to toss and shake from the bottom to the top. Never paste the bottom until the vermicelli taste (salty and fresh). The soft and hard are even. The root is clear and chew
Cooking tips:1. I like shredded white flour. It's usually mung bean and pea fans. I don't like sweet potato fans. 2. I think it's better to add some scallops. Some friends also like to add crabs. I've never caught a cold. Before leaving the pot, I can also add some garlic. 3. The only disadvantage of this dish is that it has a little oil. But it's easy to paste the bottom when the oil is less. There are skills in making delicious dishes.
