It's cold, this dish to eat more, 2 yuan a pound, eat it race to eat hundreds of vegetables, add noodles to stew a pot of good flavor. As the saying goes, "eat radish in winter to race ginseng", everyone knows that it is good to eat white radish on cold days, in fact, there is a vegetable that is particularly good to eat in winter, and the nutrition is not worse than that of white radish, that is: Chinese cabbage, folk also have "a hundred vegetables are not as good as cabbage", "winter cabbage is as beautiful as a bamboo shoot". Although The Cabbage can be eaten all year round, but the Chinese cabbage after the cold is the right season, this time the Chinese cabbage after cooling the temperature difference between day and night environmental changes, the starch in the dish will be converted into sugar, so the cabbage on the cold day will be particularly sweet and delicious. Coupled with the fact that cabbage is rich in vitamin C and dietary fiber, eating more cabbage in the dry season can help digestion, promote intestinal wall peristalsis, clean the intestines and detoxify, and is also good for beauty skin.
Every year in the late autumn season chinese cabbage began to be listed in large quantities, the current is the northern (northeast) hoarding cabbage season, the northern climate cold winter vegetables are relatively small, there are hip hoarding cabbage winter habits, can also be used to pickle sauerkraut, winter sour stuffed dumplings can be fragrant, sauerkraut stewed white meat, etc., are cold weather can not miss the delicious. This year's cabbage price is slightly more expensive in our local area, in the past 1 yuan a pound, this year to 2 yuan a pound. But buy a large cabbage to eat a few meals. There are also many ways to eat Chinese cabbage, cabbage pork belly stew noodles can be said to be one of the most classic ways to eat, our family often eats every winter, stew a pot steaming, delicious and warm, especially enjoyable.
Making cabbage stew noodles is actually very simple, but many people at home stew taste is always not as delicious as stew in the restaurant, in fact, the ingredients are the same according to personal taste to adjust, in addition to mastering 3 tricks, you can also stew at home with the same delicious taste as the restaurant, our family are doing this, friends who have eaten have praised and said delicious. When making cabbage stew noodles, keep these 3 tips in mind, fresh and flavorful, each stew is not enough to eat. Here are the detailed practices and tips.
【Home-cooked cabbage pork stew noodles】
Ingredients: appropriate amount of vermicelli (sweet potato powder), appropriate amount of Chinese cabbage, a little pork belly, appropriate amount of green onion, ginger and garlic, and appropriate amount of dried chili pepper.
Prepare the ingredients: oil and salt to taste, a little soy sauce, a little oyster sauce, a little dark soy sauce, a suitable amount of five-spice powder.
Detailed instructions:
1: Put the vermicelli into the container first, add the hot water that has just been boiled to soak the hair. (The time to soak soft with boiling water is faster, and the time to simmer can also be shortened, and the taste of the noodles is smoother and stronger).)
2, cabbage first open the vegetable leaves and cabbage gang part (can be cut with a knife), and then break into small pieces by hand, the leaves are also torn into small pieces by hand, the cabbage torn by hand does not destroy the vegetable fibers in it, it is easier to taste when stewing, and the taste is better than that of knife cut.
3: Wash and slice the pork belly and set aside. (It is recommended to use fat and lean pork belly to stew more fragrantly).
4: Wash and slice ginger and garlic, cut the dried pepper into small pieces and set aside.
5: Prepare a dry-burning casserole (dry-burning casserole can be used for stir-frying), add a little oil to moisten the pot, then sauté the pork belly, stir-fry it, stir-fry it after changing color, add the onion, ginger, garlic and pepper together to stir-fry the aroma.
6: Sauté the part of the cabbage gang first. (Cabbage gang is harder than vegetable leaves are softer, so first dish gang).
7, add the right amount of water, the amount of water can be slightly more, completely submerged in the ingredients.
8: After boiling, add the part of the cabbage leaves (tear into small pieces by hand).
9: Add the noodles that have been soaked in advance and simmer together.
10, add seasonings, a little soy sauce and soy sauce to color, a little oyster sauce to freshen, and then add a little five-spice powder to increase the fragrance (do not like can not put).
11, high heat stew, the whole process is not recommended to cover the lid, directly stew until the ingredients are cooked to absorb the taste of the soup, stew for 20 minutes, the soup becomes thick, under a little salt to taste.
On the table can be enjoyed, together with the casserole dish together on the table to eat, steaming cold days to eat too addictive, other dishes do not have to fry, cold directly stew on this pot, there are dishes with meat and vermicelli, too delicious, with rice to eat really fragrant, simple nutrition delicious and convenient, our whole family especially love to eat this dish, late autumn, this time the cabbage just listed in large quantities, crisp and sweet and juicy and nutritious, "winter cabbage is as beautiful as bamboo shoots", cold days to eat it special people, stew a pot is really enjoyable. Simple nutritious and delicious methods to share with you, like can be stored to try Oh.
3 tips for cabbage stew noodles:
1, cabbage is recommended to separate the vegetable leaves and vegetable gangs, break into small pieces by hand than cut with a knife, when stewing, first put down the vegetables and then put down the leaves.
2, the vermicelli in advance to soak soft, it is recommended to use hot boiled water to soak the hair, so that the soaked vermicelli can quickly become soft, can shorten the simmering time taste strong and smooth.
3, the process of stewing this dish is not recommended to cover the lid, cover the lid cabbage is easy to absorb water vapor back to soft taste is not very good, directly open the lid stew until the ingredients are cooked through thick, you can also stew with some tofu together with the taste is more delicious.