Hook Up

Name: Hook Up
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Soy sprouts; 50g Rice noodles; Some Canola oil; Some salt; a little MSG; a little shallot; 2 cloves Dried chili; Some ginger

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Hooked up: This dish was eaten by the teachers at my school during the "West Point Baking" class; because I didn't see the frying process, I only saw the finished product. I was still thinking that the principal was really right. These two totally unmatched dishes are stir-fried when they are put together. They are not attractive, and the taste may not be good!
Later, after seeing my contemptuous expression, another classmate asked me triumphantly: "Do you still know, what is the name of this dish?" I said: I don't know, isn't it just "soya bean sprouts fried fans"? "Wrong, big mistake, very wrong, this is what the old party doesn't understand, this dish is very popular in restaurants, because it has a very special name"~~~"Well: what is it called?" I Asked. "Hook up." "What do you mean?"? "That’s the name of this dish, it’s called <Hookup>, you think, fans and soybean sprouts are both thin and long, mixed together and fried, you Can you pick it up when you eat, so it’s called "Hookup"! Oh, I see, it turns out to be the meaning~~~
Actually, I don’t know how the teacher made it at the time. I just used this method to make it according to my understanding of the ingredients. After serving, I asked the old man in my family to eat this "hook and go". The old man had a look. Looked at me in surprise, haha: Hurry up and have a bite, it tastes great~~~

Ingredients

200g Soy Sprouts
50g Rice Noodles
Some Canola Oil
Some Salt

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a little Msg

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a little Shallot

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2 cloves Dried Chili
Some Ginger

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Hook Up

1. Prepare bean sprouts, longkou vermicelli and dried chilies

2. Soak the Longkou vermicelli in clean water for about 30 minutes, until soft

3. Wash and cut into long pieces for later use

4. Soy bean sprouts are picked and washed; green onion, ginger and dried chili are washed and cut

5. Heat the pan with cold oil, add green onion and ginger to fragrant

6. Pour in soybean sprouts

7. After stirring over high heat, add some salt

8. Add a little water,

9. After the water is boiled, turn to low heat and simmer.

10. Sheng Qi

11. Pour the oil and stir the dried chili froth

12. Pour into Longkou vermicelli

13. Add a little water and turn to medium heat

14. Pour in the soybean sprouts

15. Stir-fry evenly and add some light soy sauce

16. Stir-fry evenly, sprinkle a little MSG and turn off the heat

17. In the plate, the soybean sprouts and the fans are entangled with each other, which is called gougou.

Tips:
1. Longkou vermicelli: need to be soaked in water in advance to soften and then stir fry, but be careful not to over-soak
2. Soybean sprouts: not easy to rot, it is best to fry them beforehand, and they will taste better after mixing
3. This dish: not easy to put soy sauce, light soy sauce is the best