Simple stewed Chinese cabbage vermicelli, do you need to blanch the vermicelli in advance?

When it comes to cabbage stew, I think it's just stewed noodles with cabbage and a few pieces of fried pork belly. It's delicious. I don't know what food is like. Anyway, this dish always makes me tired, so I still want to eat it. Stewed Chinese cabbage vermicelli is a very common dish, but if you don't know the correct way, it is easy to make it unpalatable, tasteless, tasteless and unpalatable. In fact, if you want to make this dish well, you should pay attention to the selection of ingredients and production. If you do it right, it will taste better.

To make stewed vermicelli with cabbage, which should be put first, cabbage or vermicelli? Some people don't know that it's easy to make, but it tastes bad. I'll teach you the right way. It tastes great!

I have made countless stewed Chinese cabbage vermicelli, summed up some experiences and shared them with you. Friends who love to eat may wish to follow the method. I believe you can do it well, too. Look at the specific steps quickly, so that you can understand which comes first, Chinese cabbage or vermicelli.

Stewed cabbage vermicelli steps:

Stews are still spicy and delicious, so I use dried peppers to prepare ingredients, and sometimes I use hot pot bottom materials directly. If I use dried peppers, I can prepare some spices to add flavor, such as star anise and pepper. In addition, onion, ginger and garlic are indispensable, and it is difficult to make stewed cabbage vermicelli without them.

This dish can also add some other ingredients, such as pork belly, tofu, mushrooms and so on. Pork belly is the best. Choose the kind of cabbage with more leaves and fewer hands.

Wash the pork belly, cut it into thin slices, put it in a bowl, add a little soy sauce and stir, and marinate it to increase the bottom taste. Soak the vermicelli in advance. If you are in a hurry, you can soak it in hot water, but it is better to soak it in cold water. Don't worry.

Break the cabbage into pieces, then separate the cabbage leaves from the cabbage gang, tear the cabbage leaves into small pieces, and slice the cabbage with an oblique knife. This is for a better taste, otherwise it is too big and tasteless.

Heat the wok with cooking oil, pour the pork belly into the wok, stir-fry over low heat until some oil comes out, and add a small amount of soy sauce to stir-fry.

Then add ginger slices, onion slices, dried peppers, star anise and pepper, stir-fry, then pour into the cabbage field until the cabbage field is a little soft, and then pour into the cabbage leaves and stir-fry.

Cabbage leaves are also soft, add appropriate amount of boiling water, boil over high fire, and stew with salt for five minutes. Time's up. Add soft vermicelli and stew for five minutes.

Stew until the vermicelli is smooth, the cabbage is tasty and the pork is tender, then turn off the heat and serve.

To cook this dish, you should choose the freshest cabbage. If it looks a little dry and feels dull, don't buy it at any price. This kind of cabbage is not delicious when stewed. Choose pure sweet potato vermicelli, which has the best taste, smooth Q-bomb and is not easy to cook. Some friends put dry powder strips directly when stewing vermicelli. It is not recommended to do this, because the dry powder strips need to be stewed for a long time, so the stew takes a long time and the taste of Chinese cabbage is not very good. It is best to soak them soft in advance.

The correct way to stew Chinese cabbage with vermicelli is to fry Chinese cabbage first, because Chinese cabbage can't help seasoning. If you cook directly in the pot, it will taste terrible. If you stir fry in the pot first, the Chinese cabbage will be more delicious after it helps to dehydrate and absorb the taste of the soup, and the vermicelli will soften in advance. Finally, a little cooking will make it delicious.