When making cabbage stewed vermicelli, should we put cabbage or vermicelli first? Remember the '3 key points', the dishes are delicious and tasty
Speaking of the most common vegetables on the table in winter in the north, 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-frying, soup, stew, and can also be used for stuffing and pickles. Either way, it is very popular with the public.
Among the many classic recipes of cabbage, my favorite is the pot of delicious cabbage stewed vermicelli. In the cold winter, serve a steaming pot of stewed vermicelli with cabbage. The cabbage tastes sweet and soft.
Stewed vermicelli with cabbage, from the name of the dish, seems to be quite simple, but in fact, there are many things to pay attention to if you want to make this dish well. If the key steps are not done correctly, it will feel a little worse when you eat it.
After consulting a friend from a restaurant chef, today Lazy Miao will share with you the secret of making this dish, which can be summarized as "3 key points", let's take a look together below.
Point 1: It is very important to choose the right ingredients
As the saying goes, a good start is half the battle. This principle is also applicable to cooking. To make a good dish, you must start with choosing the ingredients. The ingredients used in this dish of stewed cabbage vermicelli are very simple. There are 3 main ingredients, cabbage, vermicelli, pork belly, plus a small amount of seasoning.
In the choice of cabbage , be sure to choose fresh and tender cabbage. The fresher the cabbage, the more juice inside, and the taste will naturally be better when stewed. When purchasing cabbage, you can focus on the roots and leaves of cabbage. For fresh cabbage, the roots look white and firm, and the outermost leaves are intact without signs of damage or rot.
In the choice of vermicelli , it is recommended that you choose sweet potato vermicelli. Compared with other vermicelli, sweet potato vermicelli has the characteristics of being boiled for a long time, and the taste is smooth and chewy. 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 it. The main raw material of sweet potato vermicelli is sweet potato starch, which will not smell bad. If it smells like ink or chemicals, don't buy it, it might have some chemicals in it.
In the choice of pork belly , only cabbage and vermicelli are used. This dish is relatively vegetarian and lacks some flavor. At this time, we have to add the same important ingredient, pork belly. Too fat pork belly will make the whole dish greasy; too thin pork belly will not taste good enough, so it is best to choose pork belly with a similar ratio of fat to lean.
Pork belly is fat and lean meat layered on top of each other. When choosing pork belly, everyone remembers a trick, the more layers of pork belly, usually 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 important point is to learn how to handle the ingredients.
In the processing of cabbage, after cleaning the cabbage, the cabbage and cabbage leaves should be separated first, and then torn into small pieces. Remember to tear the cabbage by hand. Although it is more convenient to cut with a knife, the taste of shredded cabbage will be better. If you are not afraid of trouble, it is best to tear it by hand instead of cutting it with a knife.
In the treatment of vermicelli , it is necessary to soak them in warm water in advance until there is no hard core, so that during the stewing process, the cooking time can be reduced, and there will be no sticky pot due to absorbing too much soup. , and the taste will be more chewy. If you throw the hard vermicelli directly into the pot, the taste will be much less.
For the processing of pork belly, clean the pork belly and cut it into thin slices. If there is a fat part, you can cut it off separately. When you put it in the pot for a while, put it in and fry the oil first, and keep the thinner part for stewing.
Point 3: The order of cooking cabbage and vermicelli in the pot is particular
When making vermicelli stewed with cabbage, there is another question that troubles many friends. Should we put the cabbage first or the vermicelli first? This brings us to our third point, the order in which the cabbage and vermicelli are put into the pot is particular. Cabbage can be divided into two parts: the cabbage and the leaves. The cabbage is relatively hard, and the leaves will be too soft after stewing for a long time.
The correct order should be, first add cabbage and stir-fry until soft, then add cabbage leaves and stir-fry until soft, then add appropriate amount of seasoning and boiling water to the pot, wait for the water to boil again and then add vermicelli. Because the vermicelli has been soaked in advance, it does not need to be cooked for a long time. Therefore, everyone remembers to cook in the order of cabbage gang-cabbage leaves-vermicelli.
[Example of stewing 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 sections of green onion, 3 slices of ginger, light soy sauce, dark soy sauce, oyster sauce, salt
Operation steps :
Process the ingredients first, separate the sides and leaves of the cabbage, and tear them into small pieces by hand; soak the vermicelli in warm water in advance; cut the pork belly into thin slices for later use;
Pour an appropriate amount of oil into the pot, first put the pork belly and stir-fry the oil until it is slightly browned, then add the scallions and ginger slices to sauté, 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 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 sweet potato vermicelli, after the high heat boils, turn to low heat and simmer for about 8 minutes. If you think it is not salty enough, you can add more A little salt, and then it's ready to serve.
With 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, the vermicelli is soft and elastic, blended with the soup, it is very enjoyable to eat.
When making cabbage stewed vermicelli, there are 3 points that are very important, namely:
It is very important to choose the right ingredients - choose fresh and tender Chinese cabbage, sweet potato vermicelli and high-quality pork belly;
Pay attention to the processing of ingredients - the cabbage should be torn by hand instead of cutting with a knife, the sweet potato vermicelli should be soaked in advance, and the pork belly should be cut into thin slices;
The order of cooking cabbage and vermicelli in the pot is particular - the order of cabbage gang, cabbage leaves and vermicelli should be served in the pot.
The stewed cabbage vermicelli made in this way is delicious and delicious, and it is a very good artifact for eating.