Should I use high heat or low heat to stir-fry bean sprouts and vermicelli? What is the best heat to stir-fry bean sprouts and vermicelli?

We all know that bean sprouts fried with vermicelli is a popular home-cooked dish. There are many ways to make it, and the taste is rich. It tastes spicy and delicious, and many people like to eat it. There are certain rules for making bean sprouts fried with vermicelli, especially the control of the heat. So should we use high heat or low heat to stir-fry bean sprouts with vermicelli? Let's take a closer look!

Should I use high or low heat when stir-frying bean sprouts and vermicelli?

When making stir-fried bean sprouts with vermicelli, we first soak the vermicelli until soft, then blanch the bean sprouts, and finally stir-fry quickly over high heat. This way the bean sprouts will be crispy, the vermicelli will be chewy and non-stick, and they taste particularly good.

The most important thing when making fried vermicelli is that the vermicelli is chewy but not stick to the pan, and each strand is distinct. So the key step in processing vermicelli is to first soak the vermicelli in hot water until it is softened, and then soak it for about 10 minutes. Then take out the vermicelli and add some light soy sauce and dark soy sauce and stir evenly. This way, the vermicelli will not stick to the pan, will be crystal clear, and will be very chewy.

Do you need to soak bean sprouts and vermicelli in water?

When frying bean sprouts and vermicelli together, the vermicelli needs to be soaked in advance.

Vermicelli is a dry product and cannot be eaten at any time. It needs to be soaked for a certain period of time before it can be eaten. However, there is a problem that you have to wait for a long time to soak the vermicelli. In fact, if you use this good method, you can easily get it done in less than five minutes, and make the vermicelli fresh and chewy. The key is to save time and trouble. First, prepare a small basin and spread the vermicelli on the bottom of the basin. If the vermicelli is too long, you can break it into small pieces. In this way, you don’t need to add so much water when soaking. Then add some warm water. The water temperature is about 40-50 degrees Celsius, because cold water soaks for too long, and hot or boiling water will make the outside of the vermicelli very rotten, but the inside is not yet soft. Add one or two spoons of salt in the basin. Salt is the key to quickly soaking the vermicelli. It can shorten the soaking time and make the vermicelli more resilient, fresh and chewy. Finally, add some warm water so that the vermicelli can be covered completely. Then stir it a few times with chopsticks and it will be soaked in 3 minutes.

How to make stir-fried bean sprouts and vermicelli

Main ingredients: pork belly, bean sprouts, vermicelli, green pepper, red pepper, onion, ginger, dried pepper,

Seasoning: light soy sauce, dark soy sauce, salt, chicken essence, sugar, oyster sauce

step:

Step 1: Prepare the ingredients

First, we clean the bean sprouts, cut some green onions, cut some ginger, cut some dried chili peppers, and cut some green and red peppers for color. Prepare the pork belly and cut it into slices, then chop it into minced meat.

Step 2: Processing the Vermicelli

Soak the vermicelli in warm water until soft. Soak for about 10 minutes, then take out the vermicelli. If the vermicelli is too long, cut it into two pieces. Add some light soy sauce and some dark soy sauce to the vermicelli, stir well and set aside.

Step 3: Blanch the bean sprouts

Boil water in a pot, add some salt to increase the base flavor, bring to a boil over high heat, add bean sprouts and blanch them, cook the bean sprouts, take them out, and then put them in cold water to cool

Step 4: Cook the ingredients

Heat the pan and add a proper amount of cooking oil. Add the minced meat and fry until it turns white. Then add the chopped green onion, ginger, dried chili pepper, a proper amount of dark soy sauce, bean sprouts, and vermicelli.

Step 5: Seasoning

Add some salt, chicken essence, a small amount of sugar, and some oyster sauce. If it is too dry, add some water. Finally, add green and red peppers. When the green and red peppers are cooked, serve.

In this way, you can fry the vermicelli and it can be served. The vermicelli made in this way does not stick to the pan or clump together, each strand is distinct and very delicious.