Simmering vegetable powder is a specialty of the north, but also in the New Year's time to eat food. Boiled vegetables are similar to northeastern stew, Shanxi braised vegetables, but the taste and practice and a little different, boiled vegetables is the flavor of Hebei, but also the taste of home. Some people want to make their own after eating it, but they don't know how to do it. The following by me to introduce you to boil vegetables vermicelli practice it.

Simmering vegetables vermicelli practice

Simmering vegetables, also known as cauldron vegetables, "simmering vegetables" is the Hebei and Henan dialect of the name of the cauldron vegetables. Boiled vegetables, is the south of Hebei, west of Lu, north of Henan and other regions, a traditional delicacies collectively, more for the wedding, marriage, or to the new child over the joy of three times, entertaining family and friends, old friends, neighbors, neighbors of a happy dish, because of the big pot boiled, and some places directly known as the big pot of vegetables. The main materials are generally: cabbage, pork, seaweed, vermicelli, golden needles (cauliflower) fungus, fried balls, coriander, scallions, three and oil (soy sauce, sesame oil, rice vinegar,) and so on.

Practice: 1, bean curd washed and broken section, pumpkin washed and cut into rolled pieces, potato washed and peeled and cut into rolled pieces, tomato city also cut into larger pieces.

2, open fire, hot oil, put five spice powder, beans, potatoes, stir fry a few times.

3, put the pumpkin, salt stir fry, and then add water, add to be able to submerge the pumpkin half of the water, cover the pot.

4, and so on about 10 minutes, and then open the lid and turn over, pumpkin simmering almost rotten, the juice is also very thick, then put the tomatoes, put the chicken essence, stir-fry a few can be out of the pot.

The richer the ingredients used in simmering vegetables, the better, usually cabbage, vermicelli, pills, kelp, tofu. Can not be less, potatoes, eggplant, beans, these common winter vegetables can be added. Seasonings do not have to be too much, if there is stewed meat soup, use broth instead of water is more fragrant and delicious.　

Shred cabbage roots, carrots, soaked ferns and mushrooms, sea cucumbers, pork, marinated in seasoning sauce. Pour soybean oil in a frying pan and stir fry the pork, then add the cabbage root, carrot, fern, mushroom and sea cucumber. When the vegetables are cooked, put in the cut vermicelli, season with seasoning sauce and put it on a plate sprinkled with sesame salt, and finally topped with shredded chili.

As the saying goes, radish and cabbage have their own favorites. Pork stewed vermicelli dish due to the different tastes of each family also derived from a myriad of different ingredients to add, while retaining the advantages of pork stewed vermicelli dishes also derived from a number of flavor levels richer dishes. For example, cabbage and pork stewed vermicelli, pork vermicelli stewed tofu, turnip and cabbage stewed pork vermicelli, etc.. Depending on the ingredients added, the seasoning will also be changed accordingly. More ingredients added also enriches the nutrition and color and flavor of the dishes, which can be adapted to the taste of more people.

Pork stewed vermicelli is one of the representatives of the Northeast cuisine, originated in Sichuan, during the Tang Dynasty Xue Rengui very much like Sichuan cuisine, Xue Rengui was sent to the Northeast by the government, he also brought the Sichuan cuisine in the Northeast, and according to the local style will be developed into the Northeast cuisine.