Old Cook Bai Cai Recipe Tutorial!
Hello everyone, I'm Aishai, today I bring you a picture-based old cook Bai Cai tutorial. Let's not waste time, let's start now.
Ingredients: Chinese cabbage, vermicelli, pork.
Additives: Green onion, ginger slices, dried chili peppers, star anise.
Seasoning: Old soy sauce, light soy sauce (Wei Qi Xian - Flavor Extreme), vinegar, oyster sauce, sugar, salt.
First, let's take out the vermicelli and blanch them in hot water until 80% cooked, then let them cool in cold water for later use.
Wash the Chinese cabbage, then hand-tear it (hand-tearing is delicious) as shown in the picture, and put it in a container for later use.
Cut the green onion into flowers or segments, cut the ginger slices, slice the pork, add dried chili peppers in appropriate amount (if you like spicy food, you can add more), and star anise 1 piece (as shown in the picture).
Now prepare the seasoning: half a spoonful of old soy sauce, one spoonful of light soy sauce, 2-3 spoonfuls of vinegar, one spoonful of sugar, one spoonful of oyster sauce, and unify them into a bowl for later use. The amount of each ingredient is adjusted according to the amount of ingredients. Oyster sauce can be omitted. I personally like to eat it.
Now let's start stir-frying.
Add oil to the pot, put the meat in and stir-fry.
Add a little rice wine and stir-fry for a few times, then add green onion, ginger, dried chili peppers, and star anise.
Continue to stir-fry until the aroma of the ingredients is released, then add the prepared Chinese cabbage.
Continue to stir-fry the Chinese cabbage until it is heated evenly, then add the previously prepared seasoning.
Because the sugar has settled at the bottom of the bowl before, after pouring in the seasoning, you can add a little water to dissolve the remaining sugar in the bowl and pour it into the pot.
Then continue to stir-fry, because Chinese cabbage will naturally release water, so you don't need to add too much water, just look at the appearance of the Chinese cabbage becoming softer, then add salt and stir-fry evenly, finally add the last ingredient – vermicelli.
Stir-fry until the vermicelli is evenly mixed with the Chinese cabbage (because the vermicelli has a high water absorption capacity, pay attention to the amount of water in the pot at this time, you can add a little water or continue to stir-fry to prevent sticking).
After 1-2 minutes, you can take it out of the pot and plate it! (as shown in the picture).
So this delicious and tasty old cook Bai Cai is ready! The tofu skin I added in the picture is just for those who like it, you can also add it!
Friendly tips:
The amount of all ingredients and seasonings is only applicable to this method.
If the vermicelli is not blanched in advance, just soak it in cold water to soften, you can put it in with the Chinese cabbage and cook for a while with a little more water.
Chinese cabbage contains B vitamins, vitamin C, calcium, iron, and phosphorus. Chinese cabbage is rich in zinc, which is very high. Traditional Chinese medicine believes that Chinese cabbage is slightly cold and has no poison. Eating it regularly has the benefits of nourishing the stomach and generating saliva, relieving summer heat, diuresis and laxation, clearing heat and detoxifying.
Chinese cabbage also contains a lot of crude fiber, which can play a role in lubricating the intestines, and can also promote detoxification, stimulate intestinal peristalsis and promote the discharge of stool, which can improve digestive problems.
Eating Chinese cabbage regularly can also help prevent colon cancer, and eating Chinese cabbage can also prevent breast cancer. The trace elements contained in Chinese cabbage can help break the connection between male hormones and breast cancer. The hormone research scientist in New York, USA, also pointed out that eating Chinese cabbage regularly can prevent breast cancer.
