How to make Northeast Chinese cabbage stewed vermicelli, the homely practice of Chinese cabbage stew

Stir-fry the pork until fragrant, add a little water to the cabbage, pour in the vermicelli and stir-fry.

1.Cut the cabbage into sections, soak the vermicelli in water until soft, slice the pork belly and marinate in light soy sauce for 10 minutes, cut the dried chili peppers into sections, and prepare the minced garlic, ginger and green onion segments.

2.Fry the pork belly in hot oil until the meat is half-cooked and discolored, and stir-fry the dried chili peppers.

3.Aside the meat and chili peppers, stir-fry the minced garlic, ginger and shallots until fragrant, add a spoonful of soy sauce and a spoonful of oyster sauce and continue to stir-fry.

4.Stir-fry the cabbage until the cabbage is soft and half-cooked, pour in water until all the ingredients are covered and cook for 5-8 minutes.

5.Add the vermicelli, add a pinch of pepper and salt, and add a pinch of salt.

6.Cook until the vermicelli is cooked through, but don't cook it old, otherwise the vermicelli will not be bounced, add a little green onion or coriander to garnish, and get out of the pot! It's really delicious! In particular, the soup is rich and mellow.

Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli, 250 grams of Chinese cabbage leaves, 10 grams of coriander, cooking oil, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, Sichuan pepper, ingredients, cinnamon, green onions, ginger pieces.

Chinese name. Cabbage stewed vermicelli.

Main ingredient. Pork belly with skin, Chinese cabbage leaves, coriander, vermicelli.

Taste. The soup is thick and mellow, crispy and fragrant.

Time. 30-45 minutes.

Condiments. Cooking oil, soy sauce, Shao wine, sugar, refined salt.

Classify. Northeast cuisine, Sichuan cuisine.

Method. Cuisine and efficacy: home cooking recipes private dishes.

Cabbage stewed vermicelli.

Process: Stewed cabbage stewed vermicelli Ingredients: Ingredients: cabbage, meat slices (marinated in soy sauce) Seasoning: oil, green onion, ginger, garlic, dried red pepper, sesame paste, chicken essence, salt.

Teach you how to make cabbage stewed vermicelli and how to make cabbage stewed vermicelli.

Production: 1Heat oil in a pot, add green onions, ginger, garlic and chili peppers and stir-fry after heating, and fry the meat slices until they are seven ripe.

2.Put the cabbage in the pot, stir-fry for a while, add water, vermicelli and tofu, cover the pot, and simmer over medium-low heat for 15-20 minutes.

3.When the vermicelli becomes soft and the cabbage is ripe, stir-fry with sesame paste, cover the pot and simmer slightly, add chicken essence and salt.

4.Remove from the pan.

Cabbage stewed vermicelli is actually simple, although it is easy to do, but there are still many people who can't do it well, and the taste is a little worse, it may be that the order of cabbage and vermicelli is reversed during the stir-frying process, or the vermicelli is not soaked in advance, etc. The following will share with you the specific method of cabbage stewed vermicelli, follow the steps to do it, and you can easily make delicious cabbage stewed vermicelli.

Ingredients: Chinese cabbage, pork belly, sweet potato vermicelli, shallots, garlic, ginger, millet pepper, dried chili, light soy sauce, dark soy sauce, oyster sauce, chicken essence, thirteen spices, salt, cooking oil.

Specific steps: 1. Prepare and clean all the ingredients, break the cabbage and cut it into strips, cut the pork belly into thin slices, cut the shallots into chopped green onions, remove the skin of the garlic and cut it into minced garlic, cut the ginger into minced pieces, cut the millet pepper into rings, and cut the dried chili peppers into sections and put them on a plate for later use. Soak sweet potato vermicelli in water for half an hour in advance until soft and set aside;

2. Remove from the pot, pour an appropriate amount of cooking oil into the pot, heat the oil into the sliced pork belly, turn on medium-low heat and slowly stir-fry the excess fat in the pork belly, and fry until the surface of the pork belly is slightly browned;

3. Add the chopped green onion, ginger, minced garlic and dried chili peppers, continue to stir-fry over medium-low heat to bring out the fragrance, then add an appropriate amount of light soy sauce, dark soy sauce and oyster sauce and stir-fry evenly to bring out the fragrance;

4. After stir-frying, add the cut cabbage part, fry for a while, then add the cabbage leaf part, then add the noodles soaked in advance, then add a large bowl of water, add the amount of water to prepare the cabbage, don't add too much, and finally start seasoning, add an appropriate amount of salt, chicken essence, thirteen spices, turn evenly to dissolve the seasoning, cover the pot on medium heat and simmer for 3-5 minutes. The water absorption of vermicelli is very good, it must be soaked in advance to soften, if not soaked in advance, the vermicelli will absorb most of the soup, so that it is easy to paste the pot when stewed;

After a few minutes, the vermicelli has been completely cooked, add some chopped millet pepper and chopped green onion to enhance the fragrance, stir and mix evenly again, and when the soup in the pot is drained, all the ingredients are completely simmered and flavored, and then you can get out of the pot, and this cabbage stewed vermicelli is ready'. Friends who don't like spicy food can leave millet pepper unfilled;

6. The noodles made look very appetizing, the smooth noodles and fragrant pork belly taste spicy and refreshing, especially for rice

Cuisine: [Cabbage stewed vermicelli].

【Ingredients】: Chinese cabbage, vermicelli, green onion, ginger, dried chili, dark soy sauce, oyster sauce, salt, light soy sauce, pepper, bean paste.

[Methods and steps].

Prepare a small handful of sweet potato vermicelli, then add an appropriate amount of hot water to the vermicelli, and use the hot water to soak the sweet potato vermicelli for half an hour until it is completely softened.

When soaking vermicelli, some people say cold water, some people use hot water. The best way is to use hot water to soak the vermicelli, and the temperature is not too high, about 80 is fine.

When the vermicelli is soaked, the cabbage we bought is cut off from the roots and then broken into slices. Then wash the cabbage with clean water, and separate the cabbage and cabbage leaves with a knife. Because cabbage is more difficult to cook than cabbage leaves, it should be fried separately when stir-frying, so that the taste of the stir-fried will be consistent.

After making the cabbage gang, first pat it with a knife to facilitate the flavor, and then slice it with an oblique knife, so that the cabbage gang will have the best taste. Then cut the cabbage leaves into cubes in your preferred way and set them aside for later use.

Prepare some garlic, dice the garlic, and prepare a small piece of ginger and slice the ginger into thin slices for later use. Finally, prepare a few dried chili peppers and cut them into chili rings. Stir-fried cabbage, green onions, ginger, and dried chili peppers are essential condiments.

Then you have to prepare a small piece of lean meat, slice the meat and set aside, the meat has been too expensive lately, so you don't need to prepare too much.

After the vermicelli is soaked, cut it smaller with scissors, and then control the moisture for later use. At the same time, heat the oil, add a little cooking oil to the pan, and heat the oil to 4 hot.

Add the prepared meat slices to the pot first, stir-fry over low heat, fry the meat slices until the surface is slightly yellow, add green onions, ginger, and dried chili peppers to fry the fragrance, and then add a spoonful of bean paste to fry the red oil.

Then we have to put the prepared cabbage into the pot, first fry the cabbage over medium heat until soft, and then you can season it. Add a spoonful of salt, a little light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, and finally add some pepper and stir-fry evenly. Then put the soaked vermicelli into the pot, add an appropriate amount of water and the vermicelli flush, cover the pot and simmer for three minutes.

When the simmering time is up, open the lid and put the cabbage leaves into the pot, stir and stir evenly, and cover the lid again and simmer for two minutes.

Finally, when it comes out of the pot, remember to add an appropriate amount of sesame oil to enhance the taste, and the food will be more attractive after cooking, and then put the food on a plate and you can eat it.

Tips:

1. Cabbage stewed vermicelli, remember to soak the vermicelli in hot water, and then the cabbage leaves and cabbage should be separated into the pot.

2. To make cabbage stewed vermicelli, the oil used is best to use lard, which will taste more fragrant, which is the experience I have summed up for many years.

A very distinctive dish of Northeast cuisine, the essence of Chinese cabbage stewed vermicelli, is the presence of pork, pork marinated for an hour, with cooking wine, oyster sauce, light soy sauce, and ingredients. Then heat the oil, add the green onion, ginger and garlic, dried red pepper, add the pork and stir-fry, then add the soaked vermicelli, add the cabbage, add soy sauce, salt, etc., and simmer for 1 hour.

Hello dear, cabbage stewed vermicelli is a common stew in the north, and it is also called pork stewed vermicelli in the northeast, which is simple to make and very nutritious. Ingredients to prepare: pork belly, cabbage, vermicelli, ginger, millet spicy, garlic, soybean paste, oyster sauce, light soy sauce, dark soy sauce, sugar, leeks.

4.After boiling, transfer to a casserole, add the soaked vermicelli, cover the pot and cook for five minutes. Before removing from the pot, add salt, two spoons of chicken essence, stir well, and sprinkle some leeks to garnish. The Chinese cabbage stewed vermicelli that goes well with rice is ready.

Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion

The base is stir-fried, the consommé of the meat is added, the boil is boiled, the vermicelli is added to taste, and finally the cabbage is added.

Chinese cabbage stewed vermicelli is more delicious with chili peppers, first dried chili peppers are fried in oil, then the fried chili peppers are kneaded into minced pieces, put into the stewed cabbage vermicelli, and then fresh tofu is added.

First prepare fresh cabbage, soak it in water for later use, then prepare vermicelli and soak it in clean water, heat the oil, add the green onion, ginger and garlic and fry until fragrant, put the cabbage, then pour in an appropriate amount of water, add vermicelli, pour it into the pot and stew for 30 minutes.

It is best stewed with pork ribs. The pork ribs are stewed into medium-cooked cabbage and vermicelli are cooked in six, which is nutritious and delicious.

Clean the cabbage, cut it into the corresponding shape, then put the cabbage into the pot and stir-fry, then add vermicelli, add salt, oyster sauce, chicken essence, light soy sauce, a little vinegar, add an appropriate amount of water and simmer for 5 minutes, the dish is very delicious.

Slice the pork belly, clean the cabbage and vermicelli, heat the oil in the pot, pour in the pork belly and stir-fry, change color and add green onions, ginger, garlic, chili, stir-fry the fragrance, pour in soy sauce to enhance the color, pour the cabbage into the pot and fry until it is broken, put in the condiments, pour in the appropriate amount of water, open the water into the vermicelli, stew and get out of the pot.

Isn't vermicelli and cabbage pork belly the legendary [pork and cabbage stewed vermicelli]. This is a classic of classics, which has been eaten since ancient times and has been eaten for many years, and is still one of our mainstream cuisines. Because the ingredients of this dish are simple, and they are all very cheap dishes, the dish I want to share with my friends today is actually based on the very famous pork stewed vermicelli in Northeast China.

It doesn't use too many ingredients and seasonings, and it is just as delicious.

Garlic and other seasonings, stir-fry the fragrance, add lean meat, stir-fry until half-cooked, add a little bean paste, and stir-fry the flavor of the bean paste. Add an appropriate amount of boiling water, add cabbage and vermicelli after the water boils, and add an appropriate amount of salt after the water boils. Add cabbage leaves when seven or eight are ripe.

Closed by fireSilk. The cabbage should be cut into finger-thick and large shreds, and at this time, you can put in the pork belly. Add 2 grams of seasoning chicken powder, 1 gram of monosodium glutamate, 5 grams of salt, and 2 grams of white pepper.

A pound of pork belly, half a cabbage, and a handful of sweet potato vermicelli. We all make our own sweet potato vermicelli here, which is very delicious. Wash and slice the pork belly, cut the cabbage into sections, and soak the sweet potato vermicelli in cold water in summer and warm water in winter.

When picking cabbage, you should pick the white one, because the white Chinese cabbage will be sweeter and taste very good. The degree of stir-frying of the pork belly needs to be stir-fried until browned and then stewed, so that the meat tastes refreshing and not greasy. Add water halfway, and if you need to add water halfway, be sure to heat the water, because cold water will make the meat hard.

The choice of vermicelli, it is best to choose potato flour from the Northeast, or sweet potato flour is chewy! Soak the noodles in water at about 70 degrees for about 5 minutes, then rinse them with cold water. For stewing, it is better to use medium-low heat to keep the water boiling slightly, so that the stewed meat is soft and the soup is more fragrant.

Soak the vermicelli in water for 20 minutes, prepare some pork belly, cut it into pieces and fry it, then add sour cabbage, vermicelli and soy sauce, and simmer for 10 minutes.

1: Wash the pork belly and cut it into slices, wash the cabbage and cut it into pieces. Two:

Heat oil in a pot, the oil temperature is 50% hot, put in the pork belly slices and stir-fry the discolored curls, pour in the cooking wine, put in the green onions, ginger slices, Sichuan peppercorns and star anise, stir-fry and stir-fry, pour in soy sauce to stimulate the fragrance. Three: Pour an appropriate amount of boiling water into the pot, first put the vermicelli into the pot, then put the cabbage and press it on top of the vermicelli, bring to a boil over high heat, turn to low heat, and simmer for 15 minutes.

Four: Stir the vermicelli and cabbage up and down with a spoon, and finally add salt and monosodium glutamate to taste.

How to make:1Peel off the hair on the pork with fire, scrape it in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander to control the oil content; 2.

Soak the vermicelli in warm water, soak it softly and wash it for later use, wash the cabbage leaves, cut them into 8 cm long sections, chop the coriander, put the peppercorns, spices and cinnamon into a gauze bag, tie the bag tightly and set aside; 3.Put the pork pieces and vermicelli into the pot, add Shao wine, sugar, soy sauce, green onions, ginger pieces, seasoning bags, add soup, boil over high heat, skim off the foam, turn to low heat and simmer until cooked, add cabbage segments; 4.Add refined salt and monosodium glutamate to adjust the taste, pick out the green onion segments, ginger pieces and seasoning bags, sprinkle chopped coriander, and put it in a bowl and serve it on the table.

Homemade cabbage stewed vermicelli.

Stir-fry the pork until fragrant, add a little water to the cabbage, pour in the vermicelli and stir-fry.

Tear the Chinese cabbage into pieces, put in the pork belly, refined salt chicken powder thirteen spices, stir-fry with light soy sauce until fragrant, add water, and put in the cabbage vermicelli.