How much to cook vermicelli - recipe, cooking rules, exact time, in what water to put and what to do so as not to stick together

How easy it is to cook vermicelli

You will need - vermicelli, water, salt, oil to taste

Boil water and make sure that there is a lot of water - for 50 grams of vermicelli, half a liter of liquid is at least.
Rinse the vermicelli in cold water before cooking.
When cooking, add a little oil, and after boiling, rinse under water and add oil to taste.
Cook for 1 minute, then try and if it is a bit harsh, then another 1 minute, that is, only a maximum of 2 minutes.

Add dry vermicelli to soups 1-2 minutes before the end of cooking.

Vermicelli with cheese

Products
3.5-4 tablespoons of noodles, a teaspoon of butter, 100 grams of cheese (usually spicy and soft, but you can get by with one of them).

Cooking vermicelli with cheese
While the vermicelli is cooking, grate the cheese on a fine grater. Throw the boiled vermicelli in a colander, let the water drain. Then put the noodles back in a still hot saucepan, add butter and cheese, mix well. Serve with pleasure, eat quickly: the noodles cool quickly.

Noodle Soup Recipe

Products
Chicken fillet - 300 gr., 1 carrot, 1 medium-sized onion, 1 glass of vermicelli, spices and herbs to taste.

Making noodle soup
Boil the vermicelli and rinse. Boil the chicken, put out of the broth, cool, chop finely and return to the broth. Fry the grated carrots and finely chopped onions in sunflower oil until golden brown, add to the chicken broth. Season with salt and spices, cook for another 15 minutes.

Fusofacts

Vermicelli is ideal for breakfast - the most common dish milk vermicelli enjoys success with adults and children, no less delicious noodles with cheese and even noodles casseroles, more noodles are often added to soups for satiety. Pure vermicelli is cooked less often - because of its subtlety, even the highest quality vermicelli is very difficult to cook so that it does not stick together, and immediately after cooking, the vermicelli must be eaten. The sticking of the vermicelli, if you just cook it and leave it until tomorrow, will surely happen. This is perhaps the most important difference from the rest types of pasta.

If you've cooked the vermicelli and it sticks together, it can be easily saved by making a casserole. Add eggs, milk and sugar to the vermicelli, mix well and place in the oven for 10 minutes at 180 degrees.

When choosing, attention is paid to the indication of the flour in the composition. The difference in the name is small, but whether the vermicelli is like porridge or not depends on it. If it says "Premium durum wheat flour", that's good. And if the name of an ingredient contains incomprehensible additions, for example, "durum wheat flour for premium pasta", this arouses suspicion. All durum wheat, but this does not mean belonging to the durum variety. And it is unclear what is the highest grade - flour or pasta? Because requirements for the variety of vermicelli are lower than flour. "Traces of eggs may remain" and similar warnings on the formulation should also alert the purchaser.

Checking the quality of the noodles is simple: pour a small amount of noodles with boiling water, cover and let stand for a couple of minutes. If the vermicelli is completely cooked from just one soaking in boiling water, this is a low-quality vermicelli, like instant noodles (not to be confused with classic noodles).Such noodles can be put on a casserole or milk noodles, in soups it will completely boil down. And if the noodles remain firm and become only slightly flexible - such vermicelli are of excellent quality and there are no eggs in it, it will not make porridge out of the soup, you can simply cook this as a side dish and serve with butter and cheese.