When frying vermicelli, it is a big mistake to fry directly, add 1 more steps, and the vermicelli is not sticky to the pan

When frying vermicelli, it is a big mistake to fry directly, add 1 more steps, and the vermicelli will not stick to the pan by root

When frying vermicelli, it is a big mistake to fry directly, add 1 more steps, and the vermicelli will not stick to the pan by root Fuhe Health Vermicelli Stir-fried vermicelli Soybean sprouts Stir-fried vermicelli with soybean sprouts Stir-fried vermicelli with bean sprouts Stir-fried soybean sprouts Refreshing dishes spoon Stir-fried vermicelli with cabbage Non-stick pan Sweet potato vermicelli Cabbage Blanch Scrambled eggs Pork cabbage

Updated on: 09-0-0 0:0:0

As soon as the vermicelli is fried, it becomes a lump of clumps that you can't pick it up with chopsticks" – this is probably one of the most maddening scenes in the kitchen. I obviously wanted to fry a plate of distinct and crystal clear vermicelli, but it turned out to be a slimy "vermicelli". In fact, the problem lies in the first step of frying vermicelli, many people go directly to the pot to fry, but ignore the key step. Today, we will reveal the correct way to open fried vermicelli, so that you can say goodbye to the trouble of "vermicelli into a lump" and easily stir-fry a restaurant-level deliciousness!

1. Why do vermicelli stick?

The main ingredient of vermicelli is starch, which quickly gelatinizes at high temperatures, forming a stickiness. If you fry directly in the pan, the starch on the surface of the vermicelli will quickly absorb the grease and moisture in the pan, causing the vermicelli to stick to each other and even stick to the bottom of the pan. Vermicelli itself has a high moisture content, and if not handled properly, a large amount of water will be released during the frying process, further exacerbating the sticking problem.

Second, the key step: after soaking, "supercold water."

1. Remove surface starch: cold water can effectively wash off the excess starch on the surface of vermicelli and reduce the possibility of gelatinization.

2. Cooling and shaping: soaking in cold water can quickly cool down the vermicelli, so that the surface of the vermicelli shrinks slightly, becomes more compact, and is not easy to stick.

3. Increase toughness: The noodles treated with cold water have better toughness, are not easy to break when fried, and have a better taste.

3. The golden step of frying vermicelli

30. Soak the vermicelli: Soak the dry vermicelli in warm water for 0-0 minutes until the vermicelli is soft but still tough. Be careful not to get too hot in the water, otherwise the noodles will become too soft.

2. Supercooled water: Soak the soaked vermicelli in cold water for 0-0 minutes, remove and drain the water.

1. Pretreated vermicelli: Add 0 tablespoons of cooking oil to the drained vermicelli and mix gently. This step further prevents the vermicelli from sticking and makes the vermicelli shine more.

4. Hot pan and cold oil: Pour an appropriate amount of oil into the pot, and when it is hot, add green onions, ginger and garlic and stir-fry until fragrant.

2. Stir-fry quickly: Add the vermicelli and stir-fry quickly over high heat for 0-0 minutes to heat the vermicelli evenly. Be careful not to fry for too long, or the vermicelli will become soft.

6. Seasoning out of the pot: add soy sauce, salt, pepper and other seasonings according to personal taste, stir-fry evenly and then get out of the pot.

Fourth, small skills and big improvements

1. Choose high-quality vermicelli: High-quality vermicelli has good toughness, is not easy to break, and it is easier to keep the roots in a distinct state when frying.

2. Control the heat: When frying vermicelli, stir-fry quickly over high heat to avoid simmering over low heat, otherwise the vermicelli will absorb too much water and become soft and rotten.

3. With vegetables: You can add bean sprouts, green peppers, carrots and other vegetables to stir-fry together, which can not only increase the taste, but also make the whole dish more nutritious and balanced.

4. Avoid too much seasoning: The vermicelli itself has a light taste, and too much seasoning will cover up its own fragrance, so it is recommended to season it in moderation.

Stir-frying vermicelli may seem simple, but if you want to fry the roots and non-stick pan, the key lies in the "supercooled water" treatment after soaking. As long as you master this technique, you can easily stir-fry delicious vermicelli that rivals that of a restaurant. The next time you stir-fry vermicelli, try this method to take your cooking to the next level!

Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not do it yourself without medical qualifications, if you feel unwell, please go to the hospital in time.