The ants on the tree that must be ordered in the restaurant teach you to do it at home, keep in mind 5 points, and the vermicelli is smooth and has clear roots

I believe that many people like to order this dish when they go to restaurants. The vermicelli is distinct, soft and smooth, and the minced meat is attached to the vermicelli and is fragrant and moisturizing, and no matter how many good dishes on the table can't resist its temptation.

But many people are always not good at home, and the vermicelli is muddled and sticky to the bottom of the pan; As for the minced meat, it's not fragrant.

I'm going to share with you a home-cooked method today, don't need advanced cooking skills, just remember these 5 points, and you can stir-fry the taste of the restaurant.

【Ant Tree Material】

150 grams of vermicelli, 300 grams of minced meat, a red bell pepper, a celery stalk, two cloves of garlic, and a small piece of ginger

【How to do it】

1. Soak the vermicelli in lukewarm water for a few minutes, cut it into small pieces, and continue to soak for a while until soft.

Don't come up and break it, it's all broken.

Key point 1: Soak the vermicelli in warm water, soak the vermicelli in boiling water and it will be mushy, and soak the vermicelli in cold water, which takes too long.

2. Prepare other ingredients when making vermicelli.

Two cloves of garlic are patted and chopped, ginger is patted and chopped, and celery is chopped;

Bell peppers are cut into millet grains, and those who like to eat spicy can use red peppers instead;

The meat is chopped well, or ground with a meat grinder.

3. When the ingredients are ready, you can start frying. The restaurant's practice is to heat the oil first, then pour it out, and then add a spoonful of cold oil. It is impossible to have so much oil in a home production, you can do this: heat the pan, pour a little oil to heat it, shake the whole pan, and pour a little cold oil so that the next stir-fry will not stick to the pan. This is to imitate the hot pan and cold oil method of a restaurant.

Key point 2: Hot pan with cold oil, stir-fry meat without sticking to the pan.

4. When the minced meat is fried in the pan until there is no oil and no water, add the minced garlic and ginger, and soybean paste.

Stir-fry the soybean paste to bring out the flavor of the sauce, so that it is particularly fragrant and will not have the taste of raw sauce.

5. Then put a spoonful of dark soy sauce to adjust the color, a spoonful of oyster sauce to enhance the flavor, and add a little sugar to enhance the freshness, stir-fry evenly and spread the soaked vermicelli on top of the minced meat.

Point 3: Stir-fry the minced meat with fat and then season, so that it is fragrant.

6. Don't rush to stir-fry at this time, cover the pot and simmer for 1-2 minutes.

Then open the lid and stir-fry evenly, so that the vermicelli absorbs the fat of the meat, and it will not stick into a lump or stick to the pan.

Key point 4: Don't be in a hurry to stir-fry the vermicelli, cover the pot and simmer for 2 minutes, the vermicelli will not stick to the pan and will not lump together.

7. Then put the bell pepper, which can add color and flavor.

8. After stir-frying evenly, add the chopped parsley (which also adds color and fragrance), turn over a shovel and put it on a plate.

The fifth point is to add a little red and green to enhance the fragrance and look good.

Have you learned? The key point is that the vermicelli is in the pot, don't be in a hurry to stir-fry, simmer the vermicelli softly, and it won't stick to the pan if the grease is absorbed.