How to make pork and potato stew vermicelli, potato and pork stew vermicelli preparation

Ingredients for pork and potato stewed vermicelli.

250g pork belly 2 potatoes.

Half a carrot and six dried shiitake mushrooms.

Vermicelli frozen tofu.

Ginger, garlic, spices, peppercorns.

Consumes oil soy sauce.

Preparation of salt, chicken essence, pork and potato stewed vermicelli.

Step 1: Cut the pork belly into cubes and simmer for a while with soy sauce, oil, salt, five-spice powder and raw flour.

Step 2: Cut potatoes, frozen tofu and carrots into cubes and set aside.

Step 3: Stir-fry the meat to change color.

Step 4: Add ginger and garlic and stir-fry until fragrant.

Step 5: Then add the potatoes and carrots and stir-fry.

Step 6: Stir-fry and add water (preferably boiling) after changing color

Step 7: After the water boils, add the soaked shiitake mushrooms and frozen tofu.

Step 8: Quickly remove from the pan and add the vermicelli and salt.

1. Ingredients: potatoes, vermicelli, pork, green onions, ginger, garlic, salt, vinegar, cooking wine, light soy sauce, chicken essence.

2. Practices and steps:

1. Soak the vermicelli for an hour in advance.

2. Pork is changed to a knife for later use.

3. Peel and cut the potatoes into pieces and rinse them with water.

4. Change the onion, ginger and garlic to a knife for later use.

5. Heat the oil in the pot and stir-fry the green onions, ginger and garlic until fragrant, then stir-fry the pork.

6. Add vinegar, cooking wine, light soy sauce and stir-fry, put potato wedges and stir-fry evenly.

7. Add an appropriate amount of water, bring the vermicelli to a boil over high heat, turn to low heat and simmer for 15 minutes.

8. Add salt and chicken essence to taste, and you can eat it when it comes out of the pot.

Pork stewed vermicelli is a well-known home-cooked dish in the Northeast.

Especially in many literary and artistic works, he is the most characteristic of Northeast cuisine with a large amount of flavor, salty, fragrant and fat, so it is also a representative dish. Speaking of which, pork stewed vermicelli originated in Sichuan, during the Tang Dynasty, Xue Rengui liked Sichuan cuisine very much, after Xue Rengui was sent to the Northeast, he also brought Sichuan cuisine to the Northeast, and developed it into the Northeast cuisine according to the local style.

The traditional approach is as follows:

Ingredients: 500 grams of pork belly, 150 grams of sweet potato vermicelli or potato vermicelli, 1 green onion, 3 garlic cloves.

Ingredients: 1 star anise, a little cinnamon.

Seasoning: 1 teaspoon cooking wine, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 10 grams of rock sugar.

Method. 1. Prepare all the materials.

2. Soak the vermicelli in warm water in advance to soften.

3. Wash the pork belly and cut it into pieces.

4. Pour an appropriate amount of water into the pot, boil over high heat, pour in the cut pork belly, blanch until the water boils, take out, drain and set aside.

5. Wash and slice the green onions.

6. Soak star anise and cinnamon in clean water.

7. Remove the garlic cloves and set aside.

8. Wash and heat the pot, add a little oil, add rock sugar, and fry over low heat until caramelized.

9. Pour in the drained pork belly and stir-fry quickly.

10. Add 1 tablespoon of dark soy sauce to color the meat.

11. Then add the cabbage and stir-fry to remove the water.

12. Add an appropriate amount of water, add salt, star anise soy sauce, and cover the pot.

13. Bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

14. Add the soaked vermicelli and simmer for another 5 minutes.

15. Add monosodium glutamate and other seasonings, remove from the pot, and it's done, go and try it.

Sweet potato vermicelli, also known as sweet potato vermicelli and vermicelli, is a traditional specialty with a history of more than 400 years. Sweet potato vermicelli is a kind of ingredient that uses sweet potatoes as raw materials and relies on the starch in sweet potatoes to make them after a long boil. Sweet potato vermicelli is a very easy-going food, it can be paired with many foods, can be cooked in a variety of ways, and make a variety of dishes such as hot and cold, stir-fried, stewed, fried and steamed.

Potatoes are extremely nutritious, delicious and delicious, and there are many ways to do it, and many people love to eat them. The content I want to share with you below is: "The practice of potato and pork stewed vermicelli is beautiful in color and fragrant", let's take a look!

Material:

Potatoes, pork, vermicelli, green onions, Sichuan peppercorns, peanut oil, salt, soybean paste, soy sauce, etc.

Steps:

1.Wash and peel the potatoes and slice them, and chop the green onions.

2.Wash the pork and cut into thin slices.

4.Add chopped green onion and Sichuan peppercorns and stir-fry until fragrant.

5.Pour in the soybean paste and stir-fry evenly.

6.Add water. 7.Pour in the potato chips.

8.Pour in the soy sauce and stir-fry well.

9.Put in the rinsed vermicelli and put it in the middle, cover the pot and bring to a boil over high heat, turn to low heat, simmer until the soup is thick, and then add salt to taste.

The above mainly introduces the method of potato and pork stewed vermicelli, have you learned? You can see the steps to make this dish yourself. Next, I would like to add a little knowledge about potatoes.

How to save potatoes

1.Potatoes can be stored in a cool place at about 5 degrees Celsius, never exposed to the sun, and there is no need to put them in the refrigerator, too high temperature will cause potatoes to sprout or rot, and potatoes at too low temperature are prone to frostbite and cannot be eaten.

2.Long-term storage can put potatoes with apples, because ripe apples release a plant hormone, ethylene, which promotes the ripening of plant fruits and the shedding of organs. Potatoes and apples are produced when they are placed together'Ethylene inhibits the production of auxin by the cells in the eyes of potato sprouts, and if the auxin does not accumulate in sufficient concentration, it will naturally not sprout, and ripe bananas should also have this effect.

3.After peeling, the potatoes are cut into small pieces and soaked in cold water for more than half an hour to dissolve the residual solanine in the water.

Contraindications for the consumption of potatoes

1. Eat potatoes to peel and eat, and dig up the places with budding eyes. so as not to be poisoned.

2. Cut shredded potatoes or slices should not be soaked for a long time, as soaking for too long will cause the loss of nutrients such as water-soluble vitamins.

3. When buying potatoes, do not buy potatoes with blue skin and sprouted skin, so as not to poison solanine.

Material:

Pork belly, potato vermicelli, green onion, ginger, Sichuan pepper, star anise, cooking wine, dark soy sauce, rock sugar.

Method.

1. Cut the pork belly into large pieces, slice the green onion and ginger, and set aside the pepper and star anise.

2. After the water in the pot boils, put in the pork belly, skim off the foam when the water boils again, remove the pork belly, and rinse with warm water to remove the blood stains.

3. After the oil in the pot is hot, add the green onion, ginger, Sichuan pepper and star anise to stir-fry the pot, add the pork belly and stir-fry evenly.

4. Add cooking wine, dark soy sauce and rock sugar and stir-fry until colored.

5. Add an appropriate amount of warm water to cover the pork belly, a little more than the water used to make braised pork, bring to a boil over high heat, and cook on low heat for an hour.

7. Put the potato vermicelli into the pot, cover the pot, bring to a boil over high heat, continue to cook on low heat for 15 to 20 minutes, and wait until the vermicelli is soft and rotten.

The home-cooked recipe for stewed vermicelli is as follows:

Ingredients: 150 grams of pork belly, a small handful of sweet potato vermicelli, 3 cabbage leaves, an appropriate amount of green onions, ginger and garlic, and an appropriate amount of dried chili pepper and star anise.

1. 150g pork belly, sliced.

2. 3 cabbage leaves (4-5 small ones) and cut into sections.

3. Pour a little base oil into the pan, fry the pork belly over low heat, fry the fat, the surface is golden and slightly charred, but don't stir-fry too dry.

4. After the pork belly is stir-fried with fat, pour in green onions, ginger, garlic, dried chili pepper and star anise to stir-fry the fragrance, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, half a spoon of dark soy sauce, half a spoon of cooking wine, a teaspoon of chicken essence, a little pepper, after the meat slices are colored, pour in a large bowl of hot boiling water, simmer for 15 minutes on low heat, fully stew the fragrance, taste the saltiness of the soup after stewing, and adjust the saltiness with a little salt.

5. Prepare another casserole, spread it on the bottom of the casserole with cabbage, and then spread the vermicelli (this step is mainly for the sake of good plating, in fact, you can also use it and pour it directly into the wok).

6. Pour the boiled pork and soup into the casserole, and then spread some cabbage leaves. Cover the casserole pot and simmer over low heat for 10 minutes, allowing the cabbage and vermicelli to fully absorb the aroma of the meat, keeping some of the soup and not completely dry.

7. Sprinkle chopped green onions before cooking.

Pork stewed vermicelli, is a Sichuan cuisine is also a Northeast cuisine, originated in Sichuan, during the Tang Dynasty Xue Rengui liked Sichuan cuisine very much, Xue Rengui was sent to the Northeast after Xue Rengui was ** sent to the Northeast, he also brought Sichuan cuisine to the Northeast, and developed it into a Northeast cuisine according to the local style.

Ingredients: 100 grams of vermicelli, 500 grams of cabbage, 100 grams of pork belly, 5 ml of cooking oil, 15 grams of chopped green onions, 10 grams of ginger, 2 star anise, 5 grams of light soy sauce, 3 grams of salt, 200 ml of water.

Steps]:

1. Put the vermicelli in water and boil until soft.

2. Cut the cabbage into sections.

3. Slice the pork belly.

4. Pour oil into the pot, add green onions, ginger and star anise over high heat and fragrant.

5. Put the pork belly into the pot and stir-fry over high heat until it changes color, then pour in the cabbage and stir-fry evenly, then add light soy sauce and continue to stir-fry.

6. Finally, add water, vermicelli and salt and bring to a boil over low heat.

Introduction: Pork stewed vermicelli can not only warm the body, but also rich in nutrients. Eat it with soup and vegetables, and the nutrition is not wasted. The ingredients and seasonings of the chowder are fully utilized, and the flavor is rich and delicious. Let's learn how to do it together.

Ingredients:

Ingredients: 300g of braised pork, 100g of vermicelli, auxiliary ingredients: appropriate amount of frozen tofu, appropriate amount of salt, appropriate amount of cabbage.

Method.

1.Prepare the braised pork.

2.Cut the vermicelli short and rinse well.

3.Wash the cabbage and cut into cubes. It is best to separate the vegetable gang from the vegetable leaves.

4.Frozen tofu cut into cubes.

5.Add to the pot and bring to a boil, add the vermicelli and soak and remove.

6.Add an appropriate amount of water to another pot, bring to a boil and pour in the stewed meat.

7.Cook for 1 minute, then add the frozen tofu and vermicelli, turn to medium heat and continue to simmer until the vermicelli is soft.

8.Add the cabbage and simmer for another 2 minutes.

9.Finally, add the cabbage leaves, add salt and stir-fry evenly.

<> "Pork stewed vermicelli is messy.

Need: 3 yuan of vermicelli, 5 yuan of pork (preferably fat and thin), 2 yuan of green onions, ginger, garlic and chili, 1 yuan of fried rock tofu.

1. Soak the vermicelli in water to soak soft, and set aside with ice water. Cut the green onion, ginger, garlic and chili pepper for later use, and cut the pork into thick strips for later use.

2. Heat the oil, stir-fry the pork until it changes color, add garlic, ginger and garlic pepper grains and stir-fry until fragrant.

3. Put the vermicelli, stir-fry and stir-fry, then cover the vermicelli with water, and simmer for five or six minutes.