Nutritional composition and eating method of vermicelli

As a traditional Chinese food, vermicelli is mainly composed of carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. So that the fans have a good taste. It can absorb the taste of all kinds of delicious soup. Coupled with the softness, tenderness and smoothness of the fans themselves, it is more refreshing and pleasant, and the cold mix is better.
The vermicelli are crystal clear and smooth. They are especially famous for absorbing the taste of other ingredients in cooking. Such as ants on the tree, fat cow vermicelli pot and steamed scallops with minced garlic vermicelli are classic dishes. In addition, pea vermicelli are also indispensable in soup and hot pot.
Vermicelli are mainly suitable for stir fry and cold mix. Because the main component of vermicelli is starch, it is easy to paste the pot when frying, which requires continuous frying. Therefore, it is not easy to stir fry fans with more muscles. Fans are a good choice. When selecting, in addition to looking at the nutritional composition table on the package, you can also observe its color. The color of pea vermicelli is relatively transparent.
In addition, there are many ways to eat vermicelli, such as fried vermicelli with shredded radish, beef vermicelli soup, mutton vermicelli soup, beef vermicelli cabbage, hot pot spicy vermicelli, radish vermicelli steamed stuffed bun, carrot vermicelli steamed bun and so on. Customers can give full play to their creative thinking and make more delicious dishes according to their preferences. Because the fans themselves don't have much fresh taste, but they have strong adsorption ability and can make good taste with other kinds of meat dishes, they have been loved by Chinese people for a long time.