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Nutritional value and characteristics of pea vermicelli
Introduction
There are two kinds of vermicelli, wet and dry: wet vermicelli are freshly sold in the local market, while dry vermicelli are eaten with water, mostly used for cold dishes or soups, suitable for both meat and vegetables. Vermicelli and vermicelli have the same taste, but there is a difference between the thickness of the vermicelli, which were collectively called vermicelli before the Ming Dynasty. The standard of distinction is that where the diameter is greater than 0.7 mm, the vermicelli is the vermicelli.
Nutritional value
Pea vermicelli is mainly carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Pea vermicelli has a good taste, it can absorb the flavor of a variety of fresh soup, plus the pea vermicelli itself is soft and tender, more pleasant, better cold.
Features of the dish
Pea vermicelli is crystal smooth and is especially known for its ability to absorb the flavors of other ingredients in cooking. The classic dishes include ant on the tree, beef vermicelli casserole and steamed scallops with garlic vermicelli, as well as soup and hot pot.
Pea vermicelli is mainly used in stir-fry and cold dishes. Because the main ingredient of vermicelli is starch, it is easy to stir-fry, which requires constant stir-frying. Therefore, it is important to use a more al dente vermicelli so that it is not easily broken. Pea vermicelli is a good choice. When selecting, in addition to looking at the nutrition facts on the package, you can also observe its color, the color of pea vermicelli is more transparent.
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