Method for making various vermicelli

1, slice pork belly, stir-fry it in oil pan until it is oily and slightly browned, and then stir-fry it with onion, ginger and star anise.

2. Wash and cut the cabbage. Stir-fry the cabbage for a while, then add the cabbage leaves and continue to stir-fry.

3. Pour the delicious oyster sauce, add salt, add the soaked mushrooms, and by the way, pour the mushroom water (if you don't like mushrooms, pour the water directly), cover the pot and stew for 10 minute.

4. Put the soaked vermicelli into the pot, stir-fry until the vermicelli tastes soft, sprinkle with chicken essence and serve.

In fact, high-quality fans with normal inflation data do not generally think that the better the cooking resistance, the better the quality. Everything has its rules and restrictions. Generally speaking, the boiling resistance of the same variety of vermicelli is only directly related to the gelatinization degree, thickness or thickness of starch.

Ordinary vermicelli or vermicelli made of low-priced and inferior starch in order to meet people's understanding of vermicelli with good cooking resistance, borax (easy to cause kidney disease), alum (easy to kill brain cells and cause stupidity), glue and even industrial plastics (such as PE and PVC) are generally added to improve the cooking resistance and gluten strength of vermicelli. There's a saying in the fan world that you can't be a fan without alum, which is probably the reason.

Generally, sweet potato vermicelli should be boiled in boiling water 15 to 30 minutes, and thicker vermicelli can be boiled for 40 minutes. If you continue to cook, the water absorption of vermicelli will increase, the taste strength will decrease, and there will be some phenomena such as the bursting of vermicelli and the improvement of water-soluble solids.

If you continue to cook, the vermicelli will become small knots, and eventually there will be a slight soup paste phenomenon due to the high temperature melting of soluble starch. Any vermicelli that doesn't swell after cooking for an hour or two is likely to add additives such as alum, which will have hidden quality problems.

References:

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