Stewed vermicelli with pork and cabbage(zhu rou bai cai dun fen tiao )

Stewed vermicelli with pork and cabbage

Introduction:

"The weather has changed, the wind continues to blow, the season has changed, the autumn is getting stronger and stronger, and it is approaching the mid autumn full moon. We have entered the late autumn, and the coolness is getting stronger and stronger sooner or later. Today it is raining heavily. Many pedestrians are wearing thick coats, and the dolls are wearing autumn pants. Rainy late autumn is most suitable to eat some stew, to warm the stomach, warm the body. Pork stewed vermicelli, chicken stewed mushroom, big miscellaneous stew, pickled cabbage stewed vermicelli, all kinds of vegetables and meat in the big pot are bustling with joy. The whole family is sitting around the table, eating such delicious stew, which is called a cozy. 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 vermicelli contains a lot of aluminum, it is not suitable to eat too much at one time. Cabbage is rich in crude fiber, which can not only moisten the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion (digestion of food). It has a good effect on the prevention of colorectal cancer. In autumn and winter, the air is particularly dry, and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect

Production steps:

Step 1: Ingredients: streaky pork, vermicelli, cabbage, cooking wine, soy sauce, chicken, refined salt, scallion, ginger, cinnamon, star anise and prickly ash

Step 2: cut the pork into long slices

Step 3: blanch in boiling water, remove the blood foam and pick up

Step 4: wash the cabbage and cut into large pieces,

Step 5: clean onion and ginger, slice or cut into sections

Step 6: heat the oil in the pan, stir fry the pork with green onion, ginger and pork,

Step 7: add sauce, oil wine and stir fry

Step 8: add water

Step 9: pepper, cinnamon, salt and star anise, bring to a boil, turn to low heat and simmer for 30 minutes

Step 10: when the pork is almost cooked, add cabbage and simmer for 5 minutes

Step 11: Stew with vermicelli for 2 minutes

Step 12: add chicken essence and stir fry evenly.

Materials required:

Streaky pork: moderate

Vermicelli: right amount

Cabbage: moderate

Oil: right amount

Soy sauce: right amount

Ginger: right amount

Cooking wine: moderate

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Scallion: right amount

Salt: right amount

Note: vermicelli can not be long bubble, bubble soft on the line, but also under the pot stew, so stewed vermicelli into the broth, taste more delicious, strong way

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Bai Cai Dun Fen Tiao