Precautions when cooking vermicelli
Vermicelli is one of our common foods. It is a kind of filamentous food made of mung bean and sweet potato starch. Spring hair vermicelli is produced by using excellent mung beans as the main raw material, combined with traditional techniques and modern science and technology. Its silk strips are fine, pure and bright, neat and flexible, white and transparent. It is soft when cooking with water, not broken or pasted for a long time. It tastes tender and palatable, smooth and chewy, and has a unique flavor. What should we pay attention to when cooking. Below, mung bean fan manufacturers will take you to share.
1. If the fans are thick, they can be scalded soft with hot water and then put into the pot. The effect will be better.
2. Don't cook Longkou vermicelli too early, so as not to make the soup paste and the vermicelli can't be clamped up.
3. Longkou vermicelli is rich in starch. It can be matched with all kinds of vegetables, fish, meat, poultry and eggs. It can be cooked with Chinese and Western domestic dishes and banquet dishes. It can be eaten in spring, summer, autumn and winter. It can be cold, hot fried, stewed and fried. It is a good product for hot cooking and cold mixing in families and catering industry. I hope you can learn. The nutritional components of vermicelli are mainly carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Vermicelli have good taste. It can absorb the taste of all kinds of delicious soup. In addition, the vermicelli itself is soft, tender and smooth, which makes it more refreshing and pleasant, and the cold mix is better.
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