Countryside hand-baked powder

Overview

Every autumn, after digging out the sweet potatoes from the ground, my mother would always use the endless sweet potatoes to make sweet potato vermicelli. So rows of vermicelli hung on the bamboo drying pole. The ones that had been dried were pressed tightly against the pole, while the ones that were not dry were still dancing in the wind. When I was little, I used to play around under the vermicelli. Occasionally, I would pull one or two of them off and put them in my mouth to chew them (do any of my friends do this too?). Countryside people make their own food and clothing, without any hesitation. Dig the sweet potatoes out from the ground one by one; then wash the soil one by one and cut off both ends. When I was a child, I loved to join in the fun. I often got the sweet potato pulp on my body, and I couldn't wash it off no matter how hard I washed it. The cleaned sweet potatoes are then crushed, filtered, exposed to the sun, beaten into paste, shredded, dried, etc. The last thing that came out was the vermicelli. According to the taste of each restaurant, it can be made into wide vermicelli or thin vermicelli. The thinnest one is vermicelli. If you make the vermicelli at home, it will not turn bad after being cooked, and it will taste strong, fragrant and delicious. If you are not careful, it will bounce to your face and give you a deep kiss. There are many ways to eat vermicelli. In addition to making hot and sour noodles, it can also be used to braise, stew, hot pot, casserole, stir-fry, etc. Every time I go back to my hometown in the countryside, my family will take out vermicelli and stew it with meat. The meal is a big pot, so satisfying. Pure vermicelli tastes fragrant and delicious, without any chemical additives, and is easy to digest and absorb. But if it is vermicelli with gelatin or other additives, it will taste like chewing a rubber band and make you feel very uncomfortable after eating it. So every time I go back to the vegetable house, it’s like a robbery and I bring back a lot of things. After all, the things at home are good, green and pollution-free things. Today’s rural hand-made vermicelli is home-made handmade vermicelli. Even if there are no other dishes or staple food, this bowl is enough.

Tags

• snacks
• millet spicy
• minced pork belly
• old ginger
• oyster sauce
• sesame oil
• sichuan pepper oil
• sweet potato vermicelli
• garlic
• green onions
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance, wash the sweet potato vermicelli and soak it in water for 2-3 hours

   

2. 2 Chop old ginger and garlic; cut green onion into flowers; chop chili pepper and set aside

   

3. 3 Pour a small amount of oil into the pot, put the minced pork belly into the pot and stir-fry until the oil becomes fragrant

   

4. 4 Then add chili, ginger and garlic and stir-fry until fragrant

   

5. 5 Add an appropriate amount of water, put the vermicelli into the pot to soak up the soup (if you like it soupy, add a little more water, if you like it drier, add a little less water)

   

6. 6 Add oyster sauce, soy sauce, sesame oil, pepper oil, and salt to taste

   

7. 7 After taking the pot out of the pot, sprinkle with chopped green onion and serve