What should I do if the vermicelli turns into a lump when I fry it? How can I prevent the vermicelli from turning into a lump when I fry it?

We all know that vermicelli is a popular food. It can be eaten in many ways. Fried vermicelli is one of the more common ways. Many people will fry vermicelli at home. When frying vermicelli, many people will find that the vermicelli will stick together. So how can fried vermicelli not stick together? Let's take a closer look!

The reason why vermicelli clumps

Here, taking sweet potato vermicelli as an example, let’s analyze why the vermicelli turns into a ball:

First, the choice of vermicelli. High-quality pure sweet potato vermicelli is chewy and smooth, and will not become mushy even after long cooking. If you choose sweet potato vermicelli that is adulterated with fake ones, it is more likely to clump together when fried.

Second, before cooking, the vermicelli has been over-blanched and left directly after being taken out, so that the vermicelli has fully absorbed water. Then it is put into the pot and stir-fried for a long time, and clumps will form in the pot, and there will be a phenomenon of sticking to the pot. Third, when frying vermicelli, there is little oil and soup in the pot, so the vermicelli will easily clump together.

How to make fried vermicelli not stick together

First, choose the vermicelli variety

The first choice for stir-fried vermicelli is sweet potato vermicelli. The raw material of this authentic sweet potato vermicelli is sweet potato. Generally, the color of normal sweet potato vermicelli is slightly yellowish, close to the original color of starch. It will not break immediately when folded by hand, so there will be no gelatin in it. It is not good if it is too soft. If it cannot be folded, it means there is too much gelatin. Authentic sweet potato vermicelli will not clump when fried. For example, vermicelli stewed with pork, sauerkraut vermicelli, and cabbage vermicelli basically use this kind of vermicelli. The soup will not become mushy, it is not easy to break, and it is delicious and chewy.

Secondly, there is the vermicelli made from mung bean flour. This kind of vermicelli is not easy to be broken or fried into clumps. It is transparent and very chewy. The taste is smooth and chewy. It is like the ants climbing trees, which are usually fried with mung bean flour. They are bright, simple and delicious.

Second point, soak the vermicelli

Before we stir-fry vermicelli, we usually soak the dried vermicelli in advance until it is soft before we stir-fry it. Don't underestimate the steps of soaking vermicelli. This is very important. It requires some tips to make the vermicelli fresh and chewy. The key is to save time and trouble. Spread the vermicelli flat 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 it. Then add warm water. The water temperature is about 50 degrees Celsius. Add one or two spoons of salt to the basin. Salt is the key to quickly soaking the vermicelli. It can shorten the soaking time and make the vermicelli more resilient, tender and chewy. Finally, add warm water of the same temperature so that the vermicelli can be covered completely. Stir it a few times with chopsticks, and it will be soaked in 3 minutes. Take it out and rinse it with cold water, drain the water, add a few drops of vegetable oil and mix well. It will not clump when fried, and it is not easy to break. It tastes very good.

If you use cold water to soak vermicelli, it will take too long, and if you use boiling water to soak vermicelli, the outside will become very mushy, but the inside will not become soft, which is not suitable. Therefore, the best and quickest way to soak vermicelli is to soak it in water at about 50 degrees.

Some people say that after soaking the vermicelli in hot water for 10 minutes, take it out and add an appropriate amount of rice vinegar to the clean water, and continue soaking the vermicelli for 10 minutes. The vermicelli soaked in rice vinegar will be clearly separated when fried. The next step is to stir-fry it. No matter what vegetables are paired with it, it is very delicious. The roots are clearly separated and not clumping or sticking together. Friends, go and try it.

Third point, stir-fried vermicelli

After the vermicelli is selected and soaked, the last step is to fry it. When we fry vermicelli, we usually don’t just fry it. We will add some vegetables, minced meat or other ingredients together. When frying, put the vegetables or meat first, and then add the vermicelli and stir-fry quickly. During the frying process, you can add some soup to increase the adsorption of the vermicelli, because the adsorption of the vermicelli is very high, so that the vermicelli will not stick together during the frying process. Stir-fry quickly and evenly over high heat so that the vermicelli can quickly absorb the flavor and mature. Leave some soup before turning off the heat, and don’t dry it all up. The vermicelli fried in this way will not stick together and form a ball even if it is left for a long time, and of course it will not form a ball immediately, and it will taste very good with distinct strands.

How to avoid clumping when stir-frying vermicelli

Then pay attention to the following points:

First, choose high-quality sweet potato vermicelli, which is tough, soft and refreshing, and the fried vermicelli is not easy to clump;

Second, soak the vermicelli in cold water in advance, so that the vermicelli can be fully and evenly soaked in water from the inside to the outside. The soaking time should be longer, about 2-3 hours, until the vermicelli is soaked without a hard core;

Third, if the vermicelli needs to be blanched, do not blanch it for too long, and quickly rinse it with cold water after blanching, and add an appropriate amount of cooking oil and mix well, which can also prevent it from clumping when frying;

Fourth, stir-fry the meat first, then the vegetables, add an appropriate amount of soup, and add the vermicelli after the soup boils. You can have a little more soup, turn on high heat, so that the vermicelli can be seasoned and cooked quickly. Leave some soup before turning off the heat, don't dry it all up.