Teach you to cook old kitchen cabbage at home, the cabbage is crispy and tender, and the vermicelli is firm and smooth, especially for rice

 

Today I will teach you to cook old kitchen cabbage at home, the cabbage is crispy and tender, and the vermicelli is strong and smooth, especially for rice              

【Old Kitchen Cabbage】Ingredients: 5-6 leaves of cabbage, 1 small handful of fungus, 100 grams of pork, 1 handful of vermicelli, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, half a tablespoon of cooking wine, 2-3 dried chilies, 1/2 teaspoon of Sichuan pepper powder, 1 teaspoon of chicken essence, 1/2 tablespoon of rice vinegar,

Steps:

1. The vermicelli needs to be soaked in advance, put the dry vermicelli in a basin, pour hot water, blanch the vermicelli until it becomes soft, then soak it in warm water for 1-2 hours, soak the vermicelli until there is no hard core, and soak the fungus in warm water for 1-2 hours to soak the fungus well.

2. Wash the cabbage, drain the water, and tear the cabbage leaves into pieces by hand.

3. Cut the cabbage in half with a knife, and then slice it obliquely, and the cabbage slice into a slice, with a large incision and better flavor.

4. Cut the pork into slices, it tastes better with pork belly, cut the green onion into green onions, cut the ginger into cubes, pat the garlic with a knife, and then cut into minced pieces. Cut the dried chili peppers into sections, and do not have the chili seeds.

5. Add oil to the pot and heat it, stir-fry the meat slices, fry the meat slices until the color turns white, add the chopped green onions, ginger and dried chili peppers, and stir-fry until fragrant.

6. Pour in cooking wine and light soy sauce and stir-fry evenly to remove the fishy smell of the meat slices.

7. Add the cabbage slices and fungus, stir-fry together over high heat, fry the cabbage until it is broken, slightly soft, pour in rice vinegar, add Sichuan pepper powder, and stir-fry evenly.

8. Put in the soaked vermicelli, then pour in the dark soy sauce to adjust the color, add salt, chicken essence, minced garlic, stir-fry over high heat, fry the vermicelli until it becomes transparent, absorb the soup from the cabbage, turn off the heat, put it on a plate, and a home-cooked and delicious old chef cabbage is ready.

Tips:

The fungus and vermicelli should be soaked in advance and soaked well. Cabbage do a good job of selecting the young leaves of the inner layer, do not choose the old leaves outside, eat the taste is good, crisp and tender, the cabbage leaves are torn into evenly sized plots by hand, the cabbage is slipped into slices, easy to taste, not too thin, the taste of the fried chop is not crispy, when stir-frying, it is necessary to fry quickly on high heat, and the salt should be put later.