1, slice pork belly, stir-fry in oil pan until the oil is oily and slightly browned, then stir-fry with onion ginger and star anise.
2. Wash and cut the cabbage. First, stir-fry the cabbage for a while, then add the cabbage leaves and continue to stir-fry.
3, pour in the delicious oyster sauce, add salt, add the soaked mushrooms, and by the way, pour in the mushroom water soaked with mushrooms (if you don't like mushrooms, just pour in water), cover the pot and stew 10 minute.
4. Put the soaked vermicelli into the pot, stir-fry until the vermicelli is tasty and soft, sprinkle with chicken essence, and serve.
In fact, high-quality vermicelli with normal expansion data is not generally believed that the better the boiling resistance, the better the quality. Everything has its rules and limits. Under normal circumstances, the boiling resistance of the same variety of vermicelli is only directly related to the gelatinization degree, thickness or thickness of starch.
Ordinary vermicelli or vermicelli made of low-cost and inferior starch In order to satisfy people's understanding that cooking resistance is good vermicelli, borax (easy to cause kidney disease), alum (easy to kill brain cells and cause stupidity), glue and even industrial plastics (such as PE and PVC) are generally added to improve the cooking resistance and gluten strength of vermicelli. There is a jargon in vermicelli industry that no alum will not make vermicelli, which is probably for this reason.
Generally, sweet potato vermicelli should be cooked in boiling water 15 minutes to 30 minutes, and the thicker vermicelli can be eaten for 40 minutes. If you continue to cook, the water absorption of vermicelli will increase, the taste strength will decrease, and some phenomena such as swelling and breaking of vermicelli and improvement of water-soluble solids will appear.
If you continue to cook, the vermicelli will become small short knots, and eventually there will be a slight soup paste phenomenon due to the high-temperature melting of soluble starch. Anyone who cooks vermicelli for an hour or two without swelling will probably add additives such as alum, and there will be quality hazards.
References:
Baidu encyclopedia-vermicelli