Arrowroot Vermicelli 200g

5.0 12345

22.000

For a long time in the national culinary culture, Vermicelli is a traditional dish, familiar and attached to the Vietnamese people, especially during holidays and Tet. Vermicelli is loved for its coolness and delicious chewy yarn because it is made from natural ingredients such as arrowroot tubers and green beans.

After successful research and testing, Kim Boi’s Arrowroot Vermicelli was born, produced by ancient methods using modern equipment, without using borax, alum, potassium permanganate, ensuring all strict European requirements.

Kim Boi Arrowroot Vermicelli is produced by Kim Boi Agro-Forestry Products Joint Stock Company according to modern technology. Every process from raw material selection to processing and packaging is strictly in compliance with regulations on food hygiene and safety, ensuring clean and high-quality products are delivered to consumers.

Tình trạng: Còn hàng
Số lượng:
 Mua ngay

Ingredients:

100% pure Northwest Arrowroot powder

Instructions:

Soak the vermicelli in cold water for 10-15 minutes, then drain and cut into pieces as you like. Cook with broth from chicken, duck, pork… or stir-fry with seafood, eel, meat, vegetables, spices…or make a salad.

 

Dishes 1: Chicken bamboo shoot vermicelli

Ingredients:

Chicken: 1.5kg (cleaned)

Noodles: 200g

Wood ear, shiitake mushrooms: 4-5 pieces

Fresh bamboo shoots: 200g

Dried onions: 2 bulbs

Onions, chopped vegetables: 1 little

Complementary herbs: 1 little

Condiments: soup powder, seasoning powder, main noodles.

Step 1: Wood ear, shiitake mushrooms soaked in cold water (this way will help wood ear crispy when eaten). Wash and thinly slice. Leave a few whole shiitake mushrooms in the broth.

Step 2: After cleaning the chicken, put it in the pot, add 1 tablespoon of soup powder and boil for about 15-20 minutes or when the chicken boils, reduce the heat, use chopsticks to plug the chicken, if the red water is not visible, the chicken is cooked. Turn off the heat and let the chicken rest for about 10 minutes, then remove and drain. Then cut into bite-sized pieces. The broth you drop a few soaked shiitake mushrooms has been washed.

Step 3:  Fresh bamboo shoots wash, thinly slice and then boil in a pot for 2-3 minutes. Take it out, wash it again and let it dry. In another pan, sauté minced onion with 2 tablespoons of cooking oil for the wood ear, shiitake mushrooms, and then stir-fry the fresh bamboo shoots. Add 1 teaspoon seasoning powder.

Step 4: Then put in the pot of chicken broth and simmer on the stove. Season to taste so that the broth is just mouth-watering.

Step 5: Wash the vermicelli and soak in water for about 10 minutes to soften. Cut about 2-3 pieces, then drop into the pot of broth until the vermicelli is cooked, then take the vermicelli into a bowl. Arrange chicken, bamboo shoots, and chopped laksa leaves in a bowl of vermicelli soup.

Dish 2: Crab noodles

Ingredients:

1 crab 200g

300g shrimp

100g vermicelli

Fish sauce, soup, seasoning, cooking oil, water Dried onions, herbs

Instructions:

Step 1: Peel, wash the shrimp, and stir-fry until the shrimp is hunted again

Step 2: Boil the crabs and separate the meat.

Step 3: I soak the vermicelli with boiled water to cool it until the vermicelli is soft and cooked quickly.

Step 4: Fry the onion until crispy and then add the crab meat to the island with salt and fish sauce. When it’s almost done, add the shrimp.

Step 5: Then, we pour water and add the vermicelli. Wait for it to boil

 

 

Dish 3: Stir-fried vermicelli with minced meat

Ingredients:

200g minced lean meat

1 onion

1 carrot

A few ears of mushrooms (cat mushrooms)

Green onions, salt, oyster sauce, soy sauce, fish sauce, seasoning seeds, dried onions, garlic

2¬3 rolls of vermicelli

How to make fried noodles with minced meat:

Step 1: Pour minced lean meat into a bowl, add a teaspoon of salt, a little pepper, two teaspoons of fish sauce, finely chopped dried onions, marinate for about 30 minutes.

Step 2: Wash and finely chop the onion. Carrots are washed, peeled and sliced. Wood ear soaked in bloom, cut off the legs, and sliced.

Step 3: Use scissors to cut short, soak, then heat a pot of boiling water, blanch the vermicelli in a pot of boiling water and pour it into a basket and rinse under cold water so that the vermicelli does not stick to the bunch, drain.

Dish 4: Mixed vermicelli

Ingredients:

300g tender beef, can use pork

Half an onion

Half a carrot

1 bunch of spinach

Half a pack of vermicelli

1 tablespoon soy sauce

1 teaspoon sugar

Half a teaspoon of seasoning

1 tablespoon toasted sesame (sesame)

1/2 tbsp pure black sesame oil, can be substituted with soy sauce

1 tablespoon minced garlic

Cooking oil.

Instructions:

Step 1: Thinly sliced ​​beef, mix in beef half a teaspoon of salt, a little pepper and half a teaspoon of sesame oil.

Step 2: Carrots, onions, spinach cut short with fingers, all washed, put on a basket to drain. Carrots cut into small pieces, onions cut into areca or cut into short pieces.

Step 3: Bring the pot of water to a boil, pour in a small spoon of cooking oil, put the spinach in the blanching, rinse immediately with cold water, put on the basket to drain.

Step 4: Put the pan on the stove, the pan is hot, pour in a small spoon of cooking oil, add the onion and sauté, add the carrots and sauté for 2-3 minutes, season with a little salt, the carrots have just cooked.

Step 5: Using that pan, add garlic and saute, pour in the beef and stir-fry, quickly and on high heat so that the meat is not chewy.

Step 6: Boil the vermicelli until cooked in boiling water for about 5 minutes until the vermicelli is soft and round, try to see that the vermicelli is soft enough, pour it into a basket to drain.

Step 7: Put all the beef, spinach, carrots, onions in a large bowl, season with soy sauce, sugar, seasoning, roasted sesame seeds, sesame oil into the mixture, mix well, reduce to your liking.

Arrange on a plate and sprinkle more golden roasted sesame on top for garnish. No need to eat with extra seasoning can be prepared early, mixed and left there, served cold.

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