Dry vermicelli
Overview
When I go out to eat, the most common dishes I order are vermicelli, such as ants climbing a tree, eggplant vermicelli in a clay pot, dried vermicelli, steamed vermicelli with baby cabbage, etc. As a result, my husband often takes away the right to order, saying that my order has no new ideas and is too cliche. So, I had no choice but to abstain and let the father and daughter order. I didn’t care what they ordered. I’m used to eating delicious food. I was very impressed by the dry-fried vermicelli I had eaten. It can still produce a delicious and dry flavor even without meat. So I bought the ingredients on Sunday and fried a plate, which was immediately snatched up by these two foodies. This shows that these ordinary ingredients can also make delicious dishes.
Tags
Ingredients
Steps
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Prepare the ingredients, soak the vermicelli in advance, wash the tea tree mushrooms and tear them into small strips, wash the leeks and cut them into sections, mince the green onion, ginger and garlic into fine pieces
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Take a bowl, beat the eggs, add a little salt and oil, mix well, heat the wok, add oil, when the oil smokes pour in the egg liquid, stir the chicken liquid quickly, and set aside after the egg liquid solidifies
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Heat another pan, add oil, add onion, ginger and garlic and stir-fry until fragrant
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Add tea tree mushrooms and stir-fry
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After the tea tree mushrooms are dry, add salt, thirteen spices, oyster sauce, tomato sauce, and chili sauce and stir-fry evenly
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Join fans and stir-fry together
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When the vermicelli becomes soft, add the chives and stir-fry together
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When the leeks are almost cooked, add the scrambled eggs and stir-fry evenly. Finally, add the very fresh soy sauce, stir-fry well and serve
