1. Pork and cabbage stewed vermicelli
Ingredients: 500g pork belly, 150g pork skin, 100g vermicelli, half cabbage
Accessories: a little salt, light soy sauce 2 spoons, 1 spoon dark soy sauce, a little ginger, a little green onion, a little oil, a little five-spice powder, 2 star anise
Method: 1. Clean the pork belly and skin; soak the vermicelli in warm water in advance until soft ;
2. Cut into small pieces, it doesn’t matter if the skin is a little bigger;
3. Heat the wok, add cooking oil, and sauté the onion and ginger until fragrant; (you don’t need too much oil) , because the pork belly will produce oil)
4. Add the cut meat and skin and stir-fry until it changes color, and the oil in the pork belly will be forced out;
5. Add appropriate amount of light soy sauce and dark soy sauce and continue stir-frying;
6. Add hot water to cover the meat, add two star anise, cover the pot, bring to a boil over high heat, add appropriate amount of five-spice powder and turn to medium-low Simmer until the meat is cooked; 7. The meat is rotten at this time;
8. Add the chopped cabbage segments and stir-fry until cooked;
9. Add appropriate amount of salt , the cabbage itself contains water, part of the water will come out soon, simmer it for a while, if you like the cabbage to be more tender, you can simmer it for a while;
10. Put the soaked vermicelli into the pot, if If the water is not enough, you can add some hot water;
11. Simmer until the vermicelli is cooked. The vermicelli contains starch, so be careful not to burn the bottom of the pot;
2. Pickled pepper and cabbage vermicelli
Ingredients: 100g sweet potato vermicelli, 80g cabbage, 1/3 red pepper, 2 green onions, 5 pickled peppers
Accessory ingredients: salt 3 grams, appropriate amount of oil, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, a little chicken powder, a little water
Method: 1. Soak the sweet potato vermicelli for half an hour or more in advance;
2 . Prepare the ingredients: green onions, cabbage, red peppers, and pickled peppers;
3. Wash the onions and peppers, shred them respectively, and dice the pickled peppers;
4. Wrap Soak the vegetables, remove and shred them;
5. Heat the pan, pour in the oil, and sauté the onions until fragrant;
6. Add the kimchi and shredded cabbage and stir-fry For a moment;
7. Add the soaked vermicelli and stir-fry over high heat for a while. If it feels too dry, sprinkle some water;
8. Stir-fry until the vermicelli becomes soft, add Add shredded chili peppers and stir-fry evenly;
9. Add oyster sauce, soy sauce, salt, and chicken powder;
10. Sprinkle in green onions and stir-fry evenly.
Tips: Vermicelli is relatively watery, so it is best to soak it half an hour in advance. If you are not prepared or don’t have enough time, you can soak it in boiling water for a while to speed up its softening. Do not stop the frying process. Place a little water next to the pot for easy access. It is best to cook the whole dish in one go, otherwise it will easily stick to the bottom of the pot.
3. Braised vermicelli with big bones in soy sauce
Ingredients: 500g ribs, 50g vermicelli
Accessory ingredients: appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of star anise, Appropriate amount of bean paste, appropriate amount of dried chili, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of pepper, appropriate amount of sesame oil
Method: 1. First chop the ribs into pieces, cut the green onion into sections, slice the ginger, and add vermicelli Soak in clean water until soft.
2. Pour half a pot of water into the pot, add the pork ribs, add ginger slices, pour in an appropriate amount of cooking wine, blanch the blood, remove and wash in cold water.
3. Put oil in the pot, stir-fry star anise, ginger slices and scallions until fragrant, then add a spoonful of bean paste and stir-fry until red oil appears.
4. Then pour the ribs into the pot, stir-fry and color, then pour half a pot of water to cover the ribs, add dried chili peppers, add a spoonful of sugar, and pour in an appropriate amount of soy sauce. Cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for an hour.
5. Pour the vermicelli into the pot, cover it, and continue to cook for ten minutes. Then add a little salt, sprinkle with pepper, pour in an appropriate amount of sesame oil, mix well and season, and you're done.
4. Stir-fried vermicelli with shredded potatoes
Ingredients: 200g potatoes
Accessories: appropriate amount of vermicelli, appropriate amount of red pepper, appropriate amount of coriander, appropriate amount of light soy sauce, appropriate amount of salt , appropriate amount of chicken essence, appropriate amount of pork, appropriate amount of green onion
Method: 1. Cut potatoes into shreds.
2. Rinse to remove starch.
3. Boil the vermicelli until there is no hard core and pour it into cold water.
4. Cut the pork into shreds, shred the green onions, shred the peppers, and cut the coriander into sections and set aside.
5. Heat the wok, pour in oil, add onions and pork shreds, and stir-fry.
6. Add shredded potatoes, stir-fry, and add a little light soy sauce for color.
7. Add vermicelli.
8. Stir evenly, add red pepper and coriander segments, stir-fry for a few times, add salt and chicken essence to taste, and take it out of the pot and plate it.
Tips 1. When cutting potatoes into shreds, be sure to wash off the starch in advance.
2. Choose vermicelli that is resistant to cooking and not easy to break.
3. Put in the green pepper and coriander and turn off the heat. It won’t taste good after that.
5. Stewed Vermicelli with Potatoes and Beans
Ingredients: 1 potato, 6 beans
Accessories: appropriate amount of vermicelli, appropriate amount of salt, appropriate amount of pepper noodles, garlic Appropriate amount, appropriate amount of dark soy sauce
Method: 1. Wash the beans, remove the tendons and fold into segments, wash and peel the potatoes
2. Cut the potatoes into cubes
< p>3. Put oil in the wok, when the oil boils, add the beans and potatoes and stir-fry4. Pour in an appropriate amount of dark soy sauce and salt and stir-fry evenly
5. Add the beans and beans Level water (either hot or cold), add the vermicelli after the water boils
6. Use a shovel to slowly press the vermicelli into the water, turn to low heat, cover and simmer
7 .After all the vegetables are soft and tender, turn up the heat to remove the soup.
Before serving, add minced garlic and peppercorns and stir-fry evenly!
8. A bowl of fragrant potato, beans and vermicelli stew is enough