Introduction: If you eat big fish and meat in autumn, it is better to eat this bowl of stew, which is steaming and stewed, delicious and warm your stomach!
In autumn, when the temperature begins to drop slowly, when the coolness gradually invades, people will always unconsciously yearn for that steaming, rich taste of warmth, and then they especially like warm things. In terms of diet, a bowl of fragrant and hot stew at this time is undoubtedly the best comfort for the body and mind, and the season to eat stew has come unconsciously.
Speaking of stews, cabbage stewed vermicelli can be regarded as the most classic and popular dish in autumn and winter. Although people's living standards have improved a lot, cabbage stewed vermicelli still occupies a place in many restaurants and families, especially in autumn and winter, if you don't stew in a pot every once in a while, you always feel that something is missing......
The method of cabbage stewed vermicelli is simple, but some people make it delicious, and some people make it almost delicious. In fact, no matter what you want to cook, there are some tips, just like this cabbage stewed vermicelli, there is a secret to delicious deliciousness, and I will share my delicious way of making cabbage stewed vermicelli, every time the soup is served, adults and children rush to eat!
1. Clean the vermicelli first and put it in a large bowl, then add warm water that has not covered the vermicelli, add a little salt and white vinegar, and soak the vermicelli softly, so that the soaked vermicelli is more chewy and will shorten the soaking time of the vermicelli. Then pour out the water in which the vermicelli is made, then add a little dark soy sauce and an appropriate amount of light soy sauce, stir well and set aside.
Don't put the vermicelli directly into the pot to stew, add this step more, the vermicelli will taste delicious after stewing, and the color is also good-looking.
2. Break off the cabbage leaves and clean them, slice the cabbage diagonally, and tear the cabbage leaves by hand for later use. Cut the pork belly into large slices or pork strips for later use.
3. Let's make a delicious soul sauce, which is the key to the deliciousness of this dish: add 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, a spoonful of starch, an appropriate amount of salt, sugar, and five-spice powder to a small bowl, and finally add 1 bowl of water, stir well and set aside.
4. Add oil to the hot pan, first put in the pork and stir-fry, stir-fry the fat in the pork, then add chopped green onions, garlic slices, star anise, stir-fry until fragrant, first put in the cabbage to stir-fry, fry until the cabbage is broken, then put in the cabbage leaves, stir-fry for a while, pour in the seasoned sauce after the cabbage leaves become slightly soft, and then pour in the vermicelli that was soaked soft.
Then even the soup and vegetables will be transferred to the casserole and continue to stew, to make stew, there must be a sense of ceremony, or the casserole stew is called fragrant! Cover the casserole, simmer on high heat for three to five minutes, let the vermicelli and cabbage all absorb the soup, see that the soup becomes rich, then you can open the pot, sprinkle a handful of green onions to enhance the freshness, and then you can serve, wow! It's so fragrant!
Don't stew too dry when making cabbage stewed vermicelli, and leave some soup in the end to be delicious, so that even the soup with juice is enjoyable, and the soaked rice is also wow-wow!
Cabbage stewed vermicelli does this, the vermicelli is soft and elastic, and the cabbage is sweet and flavorful! Cabbage stewed vermicelli is not only a delicacy, but also a symbol of feelings, and people's pursuit of tradition and a simple and beautiful life! When the weather is cold in autumn, I often make such a pot for my family, and the family sits together, tasting the steaming cabbage stewed vermicelli, which warms the heart and stomach, so hurry up and make it! I'm Xiaofeng, if you like the food shared by Xiaofeng, don't forget to pay attention to Foodie Fengzi!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~