How to make dried vermicelli in Sichuan cuisine?

good version of dried vermicelli finished product

raw materials: mung bean vermicelli and salad oil.

seasoning: 2g of onion and ginger slices, 2g of light soy sauce, 2g of carved wine, 2g of dark soy sauce, 1g of soy sauce paste, 5g of salt, 3g of monosodium glutamate and 3g of chicken essence.

seasoning: 1g of minced onion and ginger, 1g of fresh crab meat, 3g of dried shrimp, 3g of fried scallop, a little rice vinegar, salt, monosodium glutamate, soy sauce paste, soy sauce and chicken essence.

Steps:

1. Shake the mung bean vermicelli, seal it with plastic wrap, put it on the grate, and steam it in a steamer for 8 minutes. Be careful not to steam it too well, otherwise the vermicelli will lose the taste of elastic teeth. It only takes 8 minutes to steam it until the vermicelli has no hard core.

2. Take out the steamed vermicelli and disperse it, and put it in a ventilated place to dry for 3 minutes until the vermicelli is cool and hard. If you want to speed up, you can also blow it with an electric fan for 2 minutes.

3. put 1g of clean water into the pot, add 2g of onion and ginger slices respectively, and cook until shrimp blisters appear. add 3g of light soy sauce, 2g of carved wine, 2g of dark soy sauce, 1g of soy sauce paste, 5g of salt, 3g of monosodium glutamate and 3g of chicken essence, and mix well. After turning off the fire, add vermicelli and soak for 3 minutes until it tastes delicious and colored.

4. Take out the vermicelli and drain the water. Mix 1 grams of salad oil into every 5 grams of vermicelli, spread it out, shake it, and dry it naturally for 5 minutes. The purpose is to prevent the vermicelli with juice from sticking to each other. The drying time should not be too long, otherwise the vermicelli will lose water, become dry and hard, and the speed of softening will be slow when frying.

the improved method of dry-fishing vermicelli, how to make good use of dry-fishing vermicelli

5. Heat the vermicelli processed by the above four steps to 5% heat, stir-fry 1 grams of minced onion and ginger, 1 grams of freshly disassembled crab meat and 3 grams of dried shrimp, cook a little rice vinegar, stir-fry until the fishy smell volatilizes, and then air-dry and cool the vermicelli.

Supplementary note: If dried vermicelli can't be used up for a while, you can cover it with a wet towel. After the vermicelli is thoroughly cooled, put it in the refrigerator for preservation and use it up within two days.