I was born in a small county in Hebei, about 100 kilometers from International Village.Vermicelli, also called “boiled vegetables” and “big pot dishes”, is an indispensable dish in our hometown during New Year’s and funerals. The main ingredients are pork and vermicelli, supplemented by cabbage, potatoes, meatballs, etc. . In view of the fact that our family’s genealogy says that my ancestors moved from Dahuashu in Hongdong, Shanxi to Hebei in the Ming Dynasty, I feel more and more that it has a relationship with the stewed vegetables in Shanxi.Although vermicelli occupies a very important position in our daily diet, it is basically not visible in the New Year’s Eve dinner on the 30th night. It is mostly used as a staple food for relatives and friends to visit the New Year during the Spring Festival. Waiting for everyone to eat almost. Just put the stewed vermicelli on the table.In addition to the main ingredients of vermicelli and pork, other ingredients are different for each household, and their cooking is also unique. Traditional big pot dishes are more about heavy oil and red soup.Heavy oil means that lard is used when frying large pot dishes, and the amount of oil used is relatively large; while red soup requires the stewed large pot dishes to be red and bright, which requires that the sugar color is better, if the sugar color is not good in the later stage I’m going to borrow dark soy sauce or add a few tomatoes just like me.For today’s vermicelli, I copied my grandfather’s recipe in my memory. When I was a child, when I was not too wealthy, every time we went to my grandfather’s house, he liked to deep-fry the boiled eggs until golden, and then put them in a pot and stew them with meat and vegetables. The golden eggs sucked enough. The taste of the broth is very fragrant.During the Chinese New Year, every household will make tofu and croquettes for the New Year. Therefore, during the Spring Festival, some fried tofu and croquettes will be added to the big pot dishes. Dozens of vegetables and meat are put in a big firewood pot to stew and stew. China borrows flavor from each other, is mixed and not messy, these most common ingredients create the unpretentious taste of vermicelli.
How to make cauldron of dishes
Wash the pork and cut into thicker strips, cut the garlic sprouts into small sections, slice the ginger, prepare the star anise rock sugar for later use.
Soak the shiitake mushrooms in two, peel the potatoes and cut into pieces with a hob.
Tear the cabbage into slices and cut the tomatoes into large pieces. Soak the sweet potato vermicelli in advance to soften until there is no hard core.
The tofu is fried in a frying pan until golden brown, and the boiled egg is fried to form the tiger skin.
Put an appropriate amount of peanut oil in the soup pot and slowly fry the caramel color with rock sugar.
Stir-fry the pork strips for color, stir-fry the star anise and ginger slices evenly.
Add an appropriate amount of salt and stir-fry until the shredded pork is delicious. Add potatoes and mushrooms and stir-fry evenly.
Add the cabbage, add some salt and stir fry until the cabbage becomes soft.
Add appropriate amount of hot water, add tomatoes and fried eggs, bring to a boil on high heat (taste the soup after boiling, seasoning as appropriate), turn to medium and simmer for 20 minutes.
Place the soaked sweet potato vermicelli and tofu, cover and simmer until the vermicelli becomes soft enough to absorb the flavor of the soup.
Turn off the heat, sprinkle with garlic sprouts, and add a little vinegar as appropriate to taste better.
Cauldron Of Dishes
- 200 g pork
- 150 g Vermicelli
- Dried shiitake mushrooms
- Chinese cabbage
- 150 g tofu
- crystal sugar
- star anise
- Peanut oil