Sixty-year-old Vermicelli | Simple to make and delicious!

Overview

The hometown of Huajia vermicelli is in Changsha, and it is a special traditional snack in Changsha. Because of the mellow and new fragrance of Huajia, the rich garlic sauce and the soft and smooth vermicelli, it leaves a lingering fragrance in people's teeth and makes them want to eat it again. At this point, it quickly became popular across the country. It's summer now, when the sixty-year-old beetles are at their most plump. Eating a bowl of fresh and fragrant 60-year-old vermicelli and drinking a bottle of beer will make this little day more nourishing!

Tags

• hot dishes
• home cooking
• seafood
• clear water
• cooking wine
• doubanjiang
• edible oil
• enoki mushroom
• garlic
• light soy sauce
• millet spicy
• onions
• oyster sauce
• sixty
• white sugar
• fans
• ginger
• salt

Ingredients

Steps

1. 1 Pour the purchased flower armor into a basin, pour an appropriate amount of water and a small amount of salt into the basin, stir it with chopsticks, and soak it for about an hour. Spit out all the mud and sand inside the flower armor.

   

2. 2 Soak the vermicelli in hot water for about 10 minutes. Once the vermicelli is soft, it is ready.

   

3. 3 Cut off the roots of the enoki mushrooms with a knife, wash them with clean water, and tear them into small pieces with your hands.

   

4. 4 Use a knife to cut the onion, ginger and garlic into mince, and cut the millet into sections. Place in a bowl and set aside.

   

5. 5 In another pan, add minced ginger and garlic and sauté until fragrant. Add millet pepper and add 2 tablespoons of bean paste and stir-fry until fragrant.

   

6. 6 Add the scallops that have spit out the sand and stir evenly with a spatula so that each scallop is coated with bean paste.

   

7. 7 Pour the soaked vermicelli into the pot. Add an appropriate amount of water to cover the ingredients and simmer over high heat for about 20 minutes. After the time is up, add light soy sauce, oyster sauce, sugar, and cooking wine, turn to low heat and cook for another 6 minutes before serving. You can add salt according to personal preference before serving.

   

8. 8 Eat the cooked vermicelli while hot. The soup is rich, the vermicelli is smooth, and the enoki mushroom tastes unique. It’s so delicious that I’ll cry!