Braised Pork with Vermicelli(zhu rou dun fen tiao )

Stewed vermicelli with pork

Raw materials for making pork stewed vermicelli:

Pork 200 g; cabbage 200 g; vermicelli 100 g; prickly ash 10 grains; Daliao 2 grains; cinnamon 1 slice; note: optional ingredients

Seasoning for stewed pork noodles:

50g edible oil; 1tsp soy sauce (30g); proper amount of soup; 1tsp refined salt (3G); 2g3 monosodium glutamate (2G)

Process of stewed pork noodles

1. Wash the pork and cut into small pieces; wash the cabbage and cut into strips; soak the vermicelli in warm water and set aside;

2. Stew the pork in a pressure cooker for about 30 minutes;

3. Marinate the cabbage with soy sauce and salt, heat the pot, add a little oil, and stir fry the pickled cabbage until fragrant;

4. Put the soup, vermicelli, Chinese prickly ash, aniseed and cinnamon into the pressure cooker to stew with streaky pork, then add monosodium glutamate.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of stewed pork noodles:

It is salty and delicious, and the soup is fragrant and mellow.

Attention should be paid to when making pork stewed vermicelli

Don't stew in a pressure cooker for too long.

Braised Pork with Vermicelli

Pork stewed vermicelli is a dish, which is a typical symbol of northeast traditional food culture. It contains rich rural flavor and national characteristics. Many people from other provinces often use this dish in Northeast China. At the same time, its production method is reproducible, and the availability of food materials is high. It has become an indispensable dish on many family tables, which often appears on the table of the Chinese traditional festival Spring Festival. At the same time, consumers need to take into account its nutritional value, can not be eaten together with the food that is compatible with it.

Food culture

As the saying goes, radish and cabbage have their own love. Pork stewed vermicelli, due to the different tastes of different families, has derived countless different ingredients. While retaining the advantages of pork stewed vermicelli, it has also derived some dishes with more rich taste levels. For example, noodles stewed with cabbage and pork

Stewed bean curd with pork vermicelli, stewed pork vermicelli with radish and cabbage, etc. According to the different ingredients, the seasoning also has corresponding changes. More food ingredients also enrich the nutrition, color and flavor of the dishes, which can adapt to the taste of more people.

Practice 1

Material Science

Ingredients: 500g streaky pork, 150g sweet potato noodles or potato noodles

Ingredients: 1 star anise, a little cinnamon seasoning: 1 teaspoon cooking wine, 2 tablespoons raw soy sauce, 1 teaspoon old soy sauce, 10 grams rock sugar

practice

1. Get all the materials ready. 2. Soak the vermicelli in warm water in advance. 3. Wash the pork and cut it into pieces. 4. Pour proper amount of water into the pot, bring to a boil over high heat, pour in the sliced pork, scald until the water boils, take out, drain and set aside. 5. Clean the scallion and slice it. 6. Soak and wash anise and cinnamon with clean water. 7. Garnish the garlic cloves. 8. Wash and heat the pan, add a little oil, add rock sugar and stir fry over low heat to make it brown. 9. Pour in the dried pork and stir fry quickly.

10. Add 1 teaspoon of soy sauce to color the meat

11. Then add cabbage and stir fry to remove moisture

12. Can add water, salt star anise, cover the pot

13. Bring to a boil and simmer for 20 minutes

14. Add the soaked vermicelli and simmer for another 5 minutes

15. Add monosodium glutamate and other seasonings, out of the pot

Practice 2

Material Science

Pork, onion, ginger (sliced), pepper, star anise, cooking wine, soy sauce, rock sugar, vermicelli

practice

1. Cut the pork into large pieces.

2. After boiling water in the pot, put the pork in. When the water is boiling again, skim off the foam, take out the pork and wash it with warm water.

3. Heat the oil in the pot, add onion, ginger, pepper and star anise, and stir fry pork evenly.

4. Add cooking wine, soy sauce and rock sugar and stir fry until colored.

5. Add appropriate amount of warm water without streaky pork, slightly more than the water for braised pork. Bring to a boil over high heat and simmer over low heat for an hour.

6. Wash the vermicelli, do not need to soak soft, so that the vermicelli can be put into the pot to absorb more flavor of the soup.

7. Put the vermicelli into the pot, cover the pot and bring to a boil over high heat. Continue to cook over low heat for 15 to 20 minutes until the vermicelli are soft and rotten.

Practice 3

Material Science

400g pork, 150g vermicelli (dried), 1 scallion, 2 star anise, 8g rock sugar, 3 ginger slices, 2 tbsp soy sauce, 1 / 2 tbsp salt, 1 tbsp soy sauce, 1 tbsp Huadiao wine and 1 tbsp vegetable oil.

practice

1. Boil water in a pot, add pork slices and scald until boiling. Remove, wash and drain.

2. Put 1 teaspoon oil in the pot, put in the pork, stir fry over low heat until yellowish.

3. Pick up the meat and put in the rock sugar. Stir fry over low heat until brown.

4. Stir fry the meat until it is evenly colored. Add scallion, star anise, ginger slices and Huadiao wine. Stir fry until fragrant.

5. Add 1 200 ml water and all seasonings, cover and bring to a boil, then turn to low heat and simmer for about 60 minutes.

6. Cook until midway, remove the scallion and ginger slices.

7. Soak the vermicelli in warm water in advance until soft.

8. When the pot of water simmer to 1 / 3, put in the bubble soft vermicelli.

9. Open the lid and cook over medium and small heat. The time for the noodles to cook is slightly longer.

10. Finally, cook until the noodles soften and season with a little salt.

Practice 4

Material Science

Ingredients: 150 grams of pork, a handful of sweet potato vermicelli, Chinese cabbage, 2 potatoes.

Excipients: a little ginger, an appropriate amount of green onion, 2 large ingredients, 2 leaves, 1 garlic, 6 mushrooms.

Seasoning: a piece of thick soup, a teaspoon of cooking wine, a little vinegar, a teaspoon of soy sauce, a proper amount of pepper.

practice

1. Sliced pork, potatoes cut into small pieces, mushrooms bubble hair, cabbage cut into large pieces.

2. Heat oil (a little) in the hot pot and stir fry the pork to change color.

3. Add other ingredients except Lentinus edodes and continue to stir fry until fragrant.

4. Cook cooking wine, add appropriate amount of water, add mushrooms.

5. Transfer to the inner tank of iron kettle.

6. Put in a piece of thick soup treasure, function selection stew about 90 minutes.

7. In the remaining 45 minutes or so, put the potatoes, vermicelli and cabbage together.

8. At the end of the time, add soy sauce, vinegar, pepper seasoning, sprinkle into the scallion section.

Practice 5

Material Science

400 grams of streaky pork with skin, 200 grams of wide vermicelli, dry pepper, onion, ginger and garlic, salt, soy sauce, cooking wine, pepper, star anise and cinnamon.

practice

1. Preparation: cut the streaky pork into pieces, boil the meat in cold water to remove the blood foam, and rinse it for use.

2. Heat the oil in the pan, saute shallot, ginger, garlic and dried pepper, stir fry pork until the oil comes out, add soy sauce, color and cooking wine.

3. Pot water over pork, add pepper, star anise, cinnamon, bring to a boil, turn low simmer 1 hour.

4. Add the broad vermicelli and simmer for 30 minutes. Add salt before boiling.

Practice 6

Material Science

Sweet potato powder or (white chicory taro powder) 150 grams, this powder is not easy to break, also delicious. Five hundred grams of pork, 250 grams of baby vegetables, star anise, cinnamon, pepper, soy sauce, cooking wine, salt, monosodium glutamate.

practice

1. Wash the pork and cut into pieces, wash the cabbage and cut into strips. Soak the vermicelli in boiling water and set aside.

2. Put the streaky pork into the pressure cooker, add 2 pieces of star anise clove, cinnamon, Chinese prickly ash, dried pepper, a little soy sauce, cooking wine and water to cover the meat for about 1cm, and press for 25 minutes.

3. Add some salt to the cabbage, stir fry the cabbage in the hot oil pan, remove the cover of the pressure cooker and stew the cabbage and vermicelli together for a few minutes.

nutritive value

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more If pork is cooked properly, it can also become a "medicine for longevity". After a long time of stewing, the fat of pork will be reduced by 30% - 50%, the unsaturated fatty acids will be increased, and the cholesterol content will be greatly reduced.

Vermicelli: vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Vermicelli has a good taste, it can absorb the taste of all kinds of delicious soup, and the vermicelli itself is soft, tender and smooth, more refreshing and pleasant, but because vermicelli contains a lot of aluminum, it is not suitable to eat too much at a time.

Pickled cabbage: lactic acid in pickled cabbage can open

Chinese PinYin : Zhu Rou Dun Fen Tiao