Cabbage Stewed Vermicelli
Overview
The dish you want to eat most in autumn, do you know what it is? It's an authentic Northeastern farm dish, cabbage stewed with vermicelli. It only costs 5 cents for a pot. It's so delicious.
Tags
Ingredients
Steps
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Soak the Chinese cabbage in light salt water for more than 10 minutes and rinse repeatedly. Autumn Chinese cabbage is rich in moisture, crisp and tender, and has a sweet bite. It is also a favorite pickle dipping dish among Northeastern people.
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Cut the cabbage into strips. The cabbage strips can be cut a little thicker to taste better after stewed. Braised vermicelli with cabbage, a typical Northeastern farm dish, is deeply loved by northerners.
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Vermicelli should be soaked in warm water in advance. Once soft, it will be easier to stew. This is potato vermicelli from the Northeast. It has a chewy texture and is smooth and is loved by the elderly and children.
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Peel, wash and chop the onion. Just 1 clove of garlic is enough. Peel, wash and slice it. Add an appropriate amount of oil to the wok, sauté the five-spice powder and chopped green onion and garlic slices until fragrant, add the cabbage strips and stir-fry.
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Stir-fry until the cabbage strips become soft and there is no moisture. In this way, the stewed cabbage will not have the taste of cabbage water.
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Add an appropriate amount of water. Cabbage itself has moisture, so it is not advisable to add too much water.
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Add vermicelli, bring to a boil over high heat, simmer over low heat, add salt, light soy sauce, and mushroom powder to taste. It is delicious if there is a little bit of soup left, and the soaked rice is also very delicious.
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Take it out of the pot and put it into a basin, and sprinkle some chopped coriander and pepper to taste. This full basin is actually not enough to eat.
