Chinese name
Stewed vermicelli with cabbage
English name
Stewed cabbage powder
major constituent
Pork with skin, Chinese cabbage leaves, coriander, vermicelli
classify
Northeast cuisine, Sichuan cuisine
Someone's taste
The soup is rich and mellow, crisp and delicious.
quick
navigate by water/air
manufacturing method
Formula raw materials
500g of pork belly with skin, 0/00g of vermicelli/kloc, 250g of Chinese cabbage leaves, 0/0g of coriander/kloc, and proper amount of edible oil, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger slices.
manufacturing method
Exercise 1
Production method:
1. Peel the pork with fire, scrape it with 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, and pour it into a colander to control the oil content;
2. Soak the vermicelli in warm water until soft, and wash it for later use. Wash the leaves of Chinese cabbage, cut them into 8 cm long sections, cut coriander into powder, put pepper, aniseed and cinnamon into gauze bags, and tie the bag tightly for later use;
3. Put pork and vermicelli into a pot, add Shaoxing wine, sugar, soy sauce, onion, ginger, seasoning bag, add soup, boil over high fire, skim the floating foam, simmer over low heat until cooked, and add cabbage;
4. Add refined salt and monosodium glutamate to adjust the taste, pick out the onion segments, ginger slices and seasoning packets, sprinkle with coriander powder, and serve in bowls.
Flavor characteristics:
The soup is rich and mellow, crisp and delicious. Exercise 2
Recipe materials: pork, vermicelli, Chinese cabbage, chopped green onion, starch, soy sauce, soy sauce, salt and spiced powder.
Stewed vermicelli with cabbage
Recipe practice:
1. Wash Chinese cabbage and cut into large pieces, soak vermicelli and cut into soft pieces, and marinate pork slices with starch, soy sauce, salt and spiced powder 10 minute;
2. Stir-fry the chopped green onion in the pot, stir-fry the pork to change color, and then stir-fry the cabbage evenly;
3. Put vermicelli and boiled water. Boil water without vegetables, add a little soy sauce and salt;
4. Bring the fire to a boil, and simmer until the soup is thick (you can add more water if you want to drink the soup).