1, cucumber mixed with vermicelli
Material preparation: 2 small bundles of vermicelli, cucumber 1 root, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 spoon, white vinegar 1 spoon, sesame oil 1 spoon, pepper oil 1 spoon, and pepper oil 1 spoon.
Soak dried vermicelli in water in advance and wash it for later use. Wash the cucumber and cut it into filaments for later use. Pour the water into the boiling pot to boil, and put the vermicelli into the pot to cook. Take out the cooked vermicelli and let it cool. After washing the ginger and garlic, cut the minced ginger and garlic, add a proper amount of cold water to cook the garlic and soak it for a few minutes. Then add a proper amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked pepper and sugar, and stir well. Drain the vermicelli and add shredded cucumber. Pour the seasoning into the vermicelli and stir well.
2, vermicelli balls
Material preparation: vermicelli, flour, water, onion, ginger, thirteen spices, salt, cooking oil, etc.
Boil the vermicelli until soft, cut the onion and ginger into powder, take out the cooked vermicelli and cut it into small pieces. Put the cut vermicelli into the pot, add minced onion and ginger, salt and thirteen spices and stir well, then add proper amount of water and flour and stir. Heat the oil in the pan, scoop a spoonful into the oil pan with a small spoon, and start frying the meatballs one by one until they are cooked.
3, ribs stewed vermicelli
Material preparation: ribs, vermicelli, ginger, garlic, pepper, soy sauce, cooking wine, salt, etc.
Marinate the ribs with minced ginger and garlic, pepper, soy sauce, cooking wine and salt for one day. Add proper amount of peanut oil to the hot pot and fry the ribs until they are slightly burnt. Add appropriate amount of water and sweet potato vermicelli (no need to soak in water in advance), stew together and season with salt.
4. bean jelly
Material preparation: a handful of vermicelli, 1 green pepper, shallot, garlic, salt, sugar, vinegar, soy sauce, sesame oil and sesame oil.
Boil the vermicelli first, and then it will be soft. When cooked, chill with cold water. Dice green pepper and red pepper, and chop onion and garlic. After everything is ready, put the onion, garlic and red pepper into the vermicelli, then add salt, sugar, soy sauce, vinegar and sesame oil (you can add some red oil if you like spicy food) to master the seasoning yourself.
5. Cabbage fans
Material preparation: 2 baby dishes, appropriate amount of vermicelli, 2 green peppers, appropriate amount of onion, ginger and minced garlic, appropriate amount of pepper, a little salt, and dried peppers according to personal taste.
Wash the vermicelli, soak it in boiling water, and take it out for later use. Wash the Chinese cabbage and shred it obliquely. Shred the green pepper, cut the onion, ginger and garlic into foam, and cut the dried pepper into sections for later use. Add oil to the pot and heat it. Add onion, ginger, garlic, pepper and dried pepper and stir-fry until fragrant. Add shredded baby cabbage, stir-fry until the color changes quickly, add vermicelli and stir-fry quickly, and add a little salt after the baby cabbage completely changes color.
6. Pork stewed vermicelli
Material preparation: pork belly, potato vermicelli, soy sauce, salt, onion, ginger, garlic, pepper, star anise, fragrant leaves, cooking wine, sugar, etc.
Cut the pork belly into large pieces, put it in cold water, add ginger slices and cooking wine to boil, remove blood foam, and then cut the cooked meat into small pieces. Put oil in the wok, add pork belly pieces and stir-fry until the surface of the meat is slightly yellow, then add soy sauce and a little sugar to continue stirring and coloring.
Prepare onion, garlic, star anise and pepper, put them into the pork belly, then pour warm water on the pork belly, boil the water and simmer for 20 minutes. Put the softened vermicelli into the pot and cook it with pork belly, add appropriate amount of salt and stew for another 20 minutes. You can add water halfway, because vermicelli is particularly absorbent.