To make cabbage stewed vermicelli, put cabbage or vermicelli first? Remember '3 points', the dishes are fragrant and delicious
To say that in the winter in the north, the most common vegetables on the table, I think Chinese cabbage is one of them. Cabbage is more durable than many other vegetables, and there are many suitable methods. It can be used for stir-fries, soups, stews, and can also be used to make stuffing and pickles. Either way, it is very popular with the public.
Among the many classic methods of cabbage, my favorite is the pot of cabbage stewed noodles. In the cold winter, I served a pot of steaming cabbage stewed vermicelli. The cabbage tasted sweet and soft. The vermicelli and the thick soup were blended together, and it tasted smooth and delicious. It was really delicious.
Stewed vermicelli with cabbage, from the name of the dish, it seems to be quite simple. If the key steps are not done right, the taste will feel a little worse.
After asking my restaurant chef friends, today Lazy Meow will share with you the tricks of making this dish, which can be summarized as "3 points", let's take a look at it together.
Point 1: It is important to choose the right ingredients
As the saying goes, a good start is half the battle. This principle applies to cooking as well. To prepare a dish, start by choosing the ingredients. The ingredients used in this dish of cabbage stewed vermicelli are very simple, there are mainly 3 kinds, cabbage, vermicelli, pork belly, plus a small amount of condiments.
In the choice of cabbage , be sure to choose fresh and tender cabbage. The fresher the cabbage, the more juice inside, and the better the taste when stewed. When buying cabbage, you can focus on the roots and leaves of the cabbage. In fresh cabbage, the roots look white and firm, and the outermost leaves are intact, with no signs of breakage or rot.
In the choice of vermicelli , it is recommended that you prefer sweet potato vermicelli. Compared with other vermicelli, sweet potato vermicelli has the characteristics of being cooked for a long time, and the taste is smooth and strong. Stewed for a long time, the vermicelli can fully absorb the soup, will not stick together, and taste better.
When choosing sweet potato vermicelli , you can put it under your nose and smell the smell. The main raw material of sweet potato vermicelli is sweet potato starch, which will not smell much. If it smells like ink or chemicals, don't buy it, it may have some chemicals in it.
In the selection of pork belly , only cabbage and vermicelli are used. This dish is still relatively vegetarian and lacks some flavor. At this time, we have to add the same important ingredient, pork belly. Overly fatty pork belly will make the whole dish greasy and greasy; overly thin pork belly will not taste good enough. Therefore, it is best to choose pork belly with a similar fat and lean ratio.
Pork belly is layered with fat and lean meat. When choosing pork belly, remember a trick. The more layers of pork belly, the better the quality. For some good pork belly, the number of layers can even reach more than 7 layers. Generally, pork belly with more than 5 layers can be selected.
Point 2: Pay attention to the handling of ingredients
After choosing the ingredients, the second point is to learn how to handle the ingredients.
In the processing of cabbage, after cleaning the cabbage, first separate the cabbage and the cabbage leaves, and then tear them into small pieces. Remember to tear them by hand. Although it is more convenient to cut with a knife, the cabbage that is torn by hand will taste better. If you are not afraid of trouble, it is best to tear it by hand instead of cutting with a knife.
In the processing of vermicelli , it must be soaked in warm water in advance until there is no hard core, so that in the process of stewing, the cooking time can be reduced, and it will not be smashed due to the absorption of too much soup. , it will taste more glutinous. If the hard noodles are thrown directly into the pot, the taste will be much inferior.
In the processing of pork belly, clean the pork belly and cut it into thin slices. If there is a relatively fat part, you can cut it off separately. When you put it in the pot for a while, put it in first to fry the oil, and keep the thin part for frying.
Point 3: The order in which cabbage and vermicelli are placed in the pot is particular
When making cabbage stewed vermicelli, there is still a question that troubles many friends. Should we put cabbage or vermicelli first? This brings us to our third point, the order in which cabbage and vermicelli are placed in the pot is particular. Cabbage can be divided into two parts: vegetable gang and cabbage leaves. The cabbage gang is relatively hard, and the cabbage leaves will be too soft and rotten after being stewed for a long time.
The correct order should be, first add the cabbage to help stir-fry until soft, then add the cabbage leaves and stir-fry until softened, then add the right amount of seasoning and boiling water to the pot, and then add the vermicelli after the water boils again. Because the vermicelli has been soaked in advance, it does not need to cook for too long. Therefore, everyone remember to cook in the order of cabbage gang - cabbage leaves - vermicelli.
[Example of stewed vermicelli with cabbage]
Ingredients preparation : 500 grams of Chinese cabbage, 250 grams of pork belly, 1 small handful of sweet potato vermicelli
Seasoning preparation : 2 scallions, 3 slices ginger, light soy sauce, dark soy sauce, oyster sauce, salt
Operation steps :
Process the ingredients first, separate the cabbage from the cabbage leaves, and tear them into small pieces by hand; soak the vermicelli in warm water to soften in advance; cut the pork belly into thin slices for later use;
Pour an appropriate amount of oil into the pot, first add the pork belly and stir-fry the oil until it is slightly browned, then add the shallots and ginger slices to sauté until fragrant, then add the cabbage and stir-fry for a while, then add the cabbage leaves and continue to stir-fry , After the cabbage leaves are slightly soft, add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, and salt and stir fry evenly;
Add an appropriate amount of boiling water to the pot, just enough to cover the cabbage, then add the sweet potato vermicelli, after the high heat boils, turn to low heat and simmer for about 8 minutes. If you feel that it is not salty enough, you can add more before serving. A pinch of salt, and it's ready to serve.
In 3 simple steps, a fragrant cabbage stewed vermicelli is ready. The stewed cabbage vermicelli, the cabbage is fresh and sweet, the pork belly is burnt and fragrant, the vermicelli is soft and elastic, blending with the soup, it is very enjoyable to eat.
When making cabbage vermicelli, there are 3 important points, which are:
It is important to choose the right ingredients - to choose fresh and tender Chinese cabbage, sweet potato vermicelli and high-quality pork belly;
The handling of ingredients is particular - the cabbage should be torn by hand instead of being cut with a knife, the sweet potato vermicelli should be soaked in advance, and the pork belly should be cut into thin slices;
The order in which cabbage and vermicelli are placed in the pot is particular - the order of cabbage gang, cabbage leaves and vermicelli should be placed in the pot.
The cabbage stewed vermicelli made in this way is fragrant and delicious, and it is a very good meal tool.