The nutritional value of oil powder is extremely rich, with a wealth of vitamins, minerals, and dietary fiber. Moderate consumption can promote digestion and other functions. Oil powder is a new way to eat vermicelli, and its preparation is not complicated. It is necessary to choose ingredients according to one’s taste during the process to make it more delicious.

One, the preparation of oil powder

Ingredients: oil powder, pork belly, spinach, cabbage, soybeans, peanuts, coriander, tofu, corn flour, flour, scallions and ginger, salt, oil, soy sauce, sesame oil, etc.

Preparation:

1. Wash the peanuts and soybeans, soak them in water overnight until they swell up.

2. Cut the pork belly into small cubes, wash the spinach and cabbage, and cut them into slices. Mince the scallions and ginger, soak the tofu in salt water, rinse it, and cut it into small cubes.

3. Put 2 large spoons of oil in the pot, pan-fry the tofu cubes over low to medium heat until they turn golden and crispy, then remove from heat.

4. Heat a little oil in another pot, stir-fry the minced meat until it turns white, add scallion and ginger paste, add a few drops of soy sauce for seasoning, stir-fry spinach and cabbage until they are tender, add a little salt, and then remove from heat.

5. Take a small basin of oil powder and put it into the pot. Add peanuts and soybeans, cook over medium heat slowly, mix 1 large spoon of corn flour with 1/3 of wheat flour with half a basin of cold water, stir well, and wait until the oil powder boils. Then, pour the corn flour mixture into the pot, reduce the heat, and cook slowly for 20 minutes.

6. Put the previously fried vegetables and fried tofu cubes into the pot, then pour in a large bowl of oil powder. Boil over medium heat, add a little salt and sesame oil for seasoning, sprinkle with some coriander segments, stir well, and then turn off the heat.

Tip:

1. Each family has a different method of making oil powder rice, and ours is just for reference. The ingredients can also be changed according to personal preference.

2. Oil powder is generally not cooked alone; it is mixed with a proper amount of corn flour and wheat flour, cooked until smooth and fragrant, with a lingering taste.

3. Oil powder is not easy to cook, so it should be added in two batches.

4. If you like it a little sour, add more oil powder; if you don’t like it sour, add less oil powder. Add more corn flour and water.

Two, the nutritional value of vermicelli

Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium. Vermicelli has good flavor retention, it can absorb the flavors of various delicious soups, and with the soft, tender, and slippery texture of vermicelli itself, it is even more refreshing and pleasing to the palate. However, since vermicelli contains a lot of aluminum, it is not advisable to eat too much at one time.

Two, the applicable population of vermicelli

It can be eaten by the general population.

Three, the storage method of vermicelli

1. The ones that are more transparent are better.

2. The ones with a rounder texture are better.

3. Too white in color is not good; those who say it’s made of mung beans are basically false.

4. Too soft is not good; if it’s too soft, it’s likely mixed with glue.