The practice of cabbage Huimian Noodles
Ingredients: Chinese cabbage, vermicelli, onion, ginger, garlic, peanut oil, soy sauce, salt and chicken essence.
Steps:
1. Chop onion, ginger and garlic, wash and chop cabbage, and wash vermicelli.
2. Soak the hair in hot water for 10 minute, put the oil in the pot, add the onion, ginger and garlic to 60% heat, and add the soaked vermicelli and cabbage to stir fry.
3, add salt, soy sauce, add a little water to boil for a while, add chicken essence to taste before cooking, and put it on the plate.
Stewed pork and cabbage vermicelli
Ingredients: Chinese cabbage, vermicelli, pork, star anise, salt, soy sauce, chicken essence, vegetable oil, coriander and onion.
Steps:
1, prepare main ingredients, Chinese cabbage, pork and vermicelli; I don't like fat meat, so I use pure lean meat. If I use pork belly, it will smell better.
2. Break off the old cabbage and tear it into large pieces for later use. Soak the vermicelli in warm water and cut it into 15cm long pieces for later use.
3. Slice pork, cut parsley into sections, prepare star anise and chopped green onion, heat the wok, add star anise and saute until fragrant, then add chopped green onion and saute until fragrant.
4. Stir-fry the pork slices until they change color, and pour in soy sauce to stir-fry. At the same time, remove the raw flavor of soy sauce and fry cabbage. It was not easy to stir-fry at first, because the cabbage was hard in Ye Ting, and it would be much easier to stir-fry after a while.
5. Stir-fry until all the cabbages are soft. Now there is only half a pot left that was originally full. Add hot water to 2/3 of the height of cabbage, boil for 2 minutes with low heat, and add salt and chicken essence to taste.
6. Add the soaked vermicelli, turn it over, let the vermicelli completely immerse in the soup, and stew for another 5 minutes until the vermicelli is soft and rotten.
7. Put the pot in a large bowl and sprinkle with coriander.
Stewed vermicelli at home-cooked dish
Ingredients: Chinese cabbage, vermicelli, shredded bean skin, oil, soy sauce, steamed fish and soy sauce, dried red pepper, onion and garlic.
Exercise:
1, pour oil into the pan, add onion, garlic and red pepper and stir-fry until fragrant. After stir-frying, pour in the washed and cut cabbage and stir-fry quickly.
2. Stir fry and pour in soy sauce to color the cabbage. Stir-fry the cabbage colored with soy sauce quickly, and then pour in the shredded bean skin. Stir-fry, add two bowls of water, and add wide vermicelli.
3. After all the ingredients are boiled, add salt to taste, continue to cook until the vermicelli is cooked, and drop a little steamed fish and soy sauce before taking out the pot to improve the taste.
Identification method of true and false sweet potato vermicelli
1, observe the color of vermicelli. Generally speaking, the real sweet potato vermicelli should be translucent dark blue or yellowish, not as transparent as possible.
2. Look for whelk. Real sweet potato powder is difficult to mix well with water, so no matter how hard you try, there will be small pimples in the vermicelli. While other starches ooze water evenly, so it is difficult to have pimples in the vermicelli.
3, look carefully, the real sweet potato vermicelli will be different in thickness. The same reason as the last one, because the water seepage of sweet potato powder is uneven, the vermicelli made is thick and thin. The vermicelli made of other starches is even in thickness.
4, true sweet potato vermicelli is easy to break. Sweet potato flour itself has no toughness, and even in wet weather, the vermicelli will break at a discount. When I was a child, I went to school and passed by the place where I dried vermicelli. There are always many broken vermicelli to eat on the ground. The vermicelli made of other powders is tough and not easy to break because it is mixed with gelatin.
5. smell it. True sweet potato vermicelli is tasteless. Some fake vermicelli have a special smelly ink smell because of the addition of dye or ink.
6. Look at the number of "noses". When fans are dry, they pat each other, so they have a "nose". True sweet potato vermicelli is easy to break, so there is only one layer, and never a vermicelli has two "noses". The vermicelli made of other powders is very long and has many "noses" because of its high toughness. If you find that a vermicelli has two noses, you can basically conclude that it is not a real sweet potato vermicelli.
7. If you have a lighter with you, you can burn it. The real sweet potato vermicelli will expand after burning, and it will neither become a hard ball nor completely become powder.
Through the above contents, I believe everyone has a certain understanding of the production method of stewed Chinese cabbage vermicelli. Stewed Chinese cabbage vermicelli is simple and delicious, but don't eat it often! Eating in moderation is particularly good, but eating too much will lead to indigestion. Pay attention to buying vermicelli. There are many fake vermicelli in the market, so you must learn to choose better quality vermicelli.