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Cabbage stewed with vermicelli is a home-cooked dish. The main ingredients are Chinese cabbage and vermicelli. It is delicious and nutritious. It is especially suitable for winter consumption and can provide sufficient calories and nutrition. Here are the steps to make cabbage stewed with vermicelli:

 Foodstuff

- 500g Chinese cabbage

- 100g rice noodle (dry product, needs to be soaked in advance)

- 100g pork (optional, for extra flavor)

- Onion, ginger, garlic as needed

- Appropriate amount of cooking oil

- Salt to taste

- Light soy sauce (appropriate amount)

- Chicken stock or MSG (optional)

- Water (appropriate amount)

 Production steps

1. **Prepare ingredients**: Wash and cut the cabbage into pieces, soak the rice noodles in warm water until soft, slice the pork, and chop the onion, ginger and garlic for later use.

2. **Stir-fry ingredients until fragrant**: Pour oil into the pan, add chopped green onion, ginger and garlic when the oil is hot, then add pork slices and stir-fry until they change color.

3. **Add cabbage**: Add the cabbage pieces into the pot and stir-fry evenly until the cabbage releases a little water.

4. **Add water and stew**: Add appropriate amount of water, the water should cover the cabbage, then add the soaked vermicelli, bring to a boil over high heat and then simmer over low heat.

5. **Seasoning**: Add appropriate amount of salt and light soy sauce according to personal taste. If you like, you can add a little chicken essence or MSG to enhance the flavor.

6. **Stew until cooked**: Continue to simmer over low heat until the cabbage is soft, the vermicelli is well-seasoned, and the soup is thick.

7. **Serve the dish**: Sprinkle with chopped green onions for garnish before serving.

 Tips

- Pay attention to the time when soaking the rice noodle skin to avoid soaking it for too long, which will make the rice noodle skin too soft and affect the taste.

- If you don't use pork, you can add some vegetarian ingredients such as tofu or mushrooms to increase the richness and nutrition of the dish.

- When seasoning, add a small amount of salt first, taste and adjust again to avoid over-salting.

This Chinese cabbage stewed with vermicelli is not only delicious, but also easy to make and suitable for daily family cooking. I hope you can try and enjoy this delicious home-cooked dish!

When choosing cabbage, there are several key points that can help you pick fresh, good quality cabbage:

1. **Observe the appearance**: Fresh cabbage leaves should be firm, full, bright green, without yellow leaves or spots. Avoid choosing cabbage with loose leaves, yellowing or spots, which may be a sign of being stored for too long or being infected by pests and diseases.

2. **Check the roots**: The roots of the cabbage should be clean and free of dirt or signs of rot. If the roots are wet or smelly, it may mean that the cabbage has begun to rot.

3. **Feel the weight**: Pick up the cabbage and feel its weight. Fresh cabbage should feel heavy, which indicates that it is hydrated. If it feels light, it may have lost moisture and is not fresh.

4. **Leaf texture**: Gently press the cabbage leaves. Fresh cabbage leaves should be firm and elastic. If the leaves feel soft and limp, it may mean that the cabbage is no longer fresh.

5. **Choose a variety**: There are many varieties of cabbage, including Chinese cabbage, bok choy, and Chinese cabbage. Chinese cabbage is suitable for stewing because its leaves are thicker and can better hold its shape; Chinese cabbage has thinner leaves and is more suitable for stir-frying or making soup; Chinese cabbage is in between the two and has a wider range of uses.

6. **Seasonality**: Cabbage is a seasonal vegetable and is best purchased in autumn and winter, when it tastes best and has the highest nutritional value.

7. Avoid excessive packaging: Some supermarkets will wrap the cabbage in plastic bags, which may cause the cabbage to overheat and affect its freshness. If possible, choose unpackaged cabbage so that you can check its true condition.

By following the above points, you can choose fresh and high-quality cabbage, thus ensuring that the dishes you make taste better and are more nutritious.

When choosing a powder skin, the following aspects should be considered:

1. **Observe the color**: High-quality rice noodle skin should be uniform in color, translucent, without obvious impurities or spots. If the rice noodle skin is too turbid or has a different color, it may mean poor quality.

2. **Check the texture**: Good dough should have a uniform texture without cracks or holes. Touch it gently with your hands and it should be tough and not easy to break. Avoid choosing dough that is too dry, hard or brittle, which may be due to over-drying or storage for too long.

3. **Smell**: Fresh rice noodle skin should not have a pungent odor. If there is a musty, sour or other abnormal odor, it may indicate that the rice noodle skin has deteriorated.

4. **Check the packaging information**: Choose rice noodle wrappers with clear production date, expiration date and manufacturer information. Avoid buying expired products or products with damaged packaging.

5. **Choose the brand and origin**: Try to choose a brand and origin with a good reputation. Some regions produce better quality rice noodle due to their water quality, raw materials and production process, such as some traditional rice noodle producing areas in China.

6. **Consider the purpose**: Choose rice noodle sheets based on your cooking needs. Some rice noodle sheets are suitable for stewing because they are thicker and not easy to be boiled; while others are suitable for cold dishes or stir-frying because they are thinner and softer.

7. **Soaking effect**: Before buying, if conditions permit, you can ask the merchant if you can soak some rice noodles first to try. High-quality rice noodles should become soft after soaking and will not break easily.

By following these criteria, you can choose high-quality vermicelli that suits your cooking needs, thus ensuring the taste and nutrition of your dishes.

Some preservatives may be added to the rice noodle during processing to extend its shelf life, so proper cleaning and treatment before use is very necessary. The following is a recommended method for cleaning rice noodle to remove possible preservatives and other impurities:

1. **Fully soak**: First, place the rice noodle skin in a large bowl or basin and add enough clean water to completely soak the rice noodle skin. The purpose of this step is to soften the rice noodle skin and begin to dissolve the preservatives and other impurities on the surface. It is recommended to use cold water, as hot water may cause the rice noodle skin to swell too quickly or deteriorate.

2. **Change the water**: After about 10 to 20 minutes, pour out the water from the first soak. At this point, the water may become cloudy because preservatives and other impurities begin to dissolve in the water. Add clean water again and soak for the second time.

3. **Multiple cleaning**: Repeat the above soaking and water changing process 2 to 3 times until the water becomes clear and has no obvious impurities or odors. Each time you change the water, carefully check the surface of the vermicelli to ensure that there are no residual impurities.

4. **Rinse**: After changing the water for the last time, you can gently stir the noodles and rinse them with running water to thoroughly remove any residual substances.

5. **Drain**: After washing, take the rice noodles out of the water and place them in a colander or drain basket to let the excess water drain naturally. You can also gently use a paper towel or a clean cloth to absorb the excess water.

6. **Inspection and preparation**: Before use, check again whether the rice noodle skin is completely softened and has no lumps. Depending on the recipe, the rice noodle skin can be cut into appropriate size pieces or strips.

Through the above steps, the preservatives and other impurities on the surface of the vermicelli can be effectively removed to ensure food safety and taste. During the cooking process, if possible, try to use high temperature cooking, which will also help to further remove residual preservatives.

Vermicelli is a traditional Chinese food, mainly made of starch. Common vermicelli include mung bean vermicelli, sweet potato vermicelli, potato vermicelli, etc. The following takes mung bean vermicelli as an example to introduce the production process of vermicelli:

 Ingredients

- Mung bean starch

- Clean water

- Cooking oil (for brushing the pan)

 tool

- A frying pan or a special rice noodle pot (usually round and with a larger diameter)

- Wooden spatula or scraper

- A large basin or sink (for placing pots for steaming)

 Production steps

1. **准备淀粉糊**：将绿豆淀粉与清水按照一定比例（通常是1:3至1:4的淀粉与水比例）混合，搅拌均匀至无颗粒的糊状。这个比例可以根据个人喜好和淀粉的吸水性做适当调整。

2. **Prepare the pot**: Apply a thin layer of cooking oil evenly on the bottom of a frying pan or a special pot for rice noodles to prevent the rice noodles from sticking to the pot.

3. **Steam the rice noodle skin**: Place the pot in a large basin or sink filled with boiling water, and use a wooden shovel or scraper to spread the starch paste evenly on the bottom of the pot to form a thin layer. Cover the pot and steam over medium heat, usually for 1-3 minutes, until the rice noodle skin is completely transparent and there are no obvious bubbles on the surface.

4. **Take out the rice noodle skin**: Use a wooden spatula or scraper to gently separate the rice noodle skin from the bottom of the pot and take it out intact. This process requires some skills to avoid damaging the rice noodle skin.

5. **Cooling and storage**: Place the taken-out rice noodle skin in cold water to cool for a while, then take it out and drain it. You can stack them together, and separate each layer with plastic wrap or clean cloth to prevent sticking. The rice noodle skin can also be directly hung in a ventilated place to dry, which becomes dry rice noodle skin for long-term storage.

6. **Repeat the above steps**: until the starch paste is used up, you can make multiple rice noodles.

Making vermicelli requires a certain amount of patience and skills, especially controlling the heat and the thickness of the starch paste, as well as how to take out the vermicelli intact, all of which require practice to master. The prepared vermicelli can be used in a variety of cooking methods such as cold salad, stewing, and stir-frying, and is one of the most common ingredients in Chinese kitchens.

Cabbage stewed with vermicelli is particularly popular in northern China, especially in Northeast China and North China. The winters in these regions are cold, and cabbage and vermicelli are both storable ingredients, so they are very suitable as daily family dishes in winter. This dish not only provides rich nutrition, but also brings enough calories to help people resist the cold.

In Northeast China, such as Heilongjiang, Jilin and Liaoning, people especially like to use cabbage and vermicelli to make various delicacies. Cabbage stewed with vermicelli is one of the home-cooked dishes. In North China, such as Hebei and Shandong, this dish is also very common. People usually store a lot of cabbage in winter, and vermicelli is an ingredient available all year round. The combination of the two is both delicious and economical.

In addition, the popularity of this dish is also related to the local food culture and the availability of ingredients. Due to climatic reasons, the types of vegetables in the northern region are relatively limited. Cabbage has become one of the main vegetables in winter due to its storage characteristics. Vermicelli, as a starch-rich ingredient, can provide extra energy and taste. Therefore, cabbage stewed with vermicelli has become a dish deeply loved by northern people.

In these areas, cabbage stewed with vermicelli is not just a dish, it also carries family warmth and memories, and is a touch of warmth in winter.

Cabbage stewed with vermicelli is a nutritious and balanced dish that combines the advantages of vegetables and starchy foods. The following are the main nutritional values ​​of this dish:

1. **Nutritional value of cabbage**:

- **Vitamin C**: Cabbage is rich in vitamin C, a powerful antioxidant that helps boost the immune system, promote wound healing, fight free radicals, and prevent disease.

- **Vitamin K**: Cabbage is also a good source of vitamin K, which is essential for blood clotting and bone health.

- **Dietary Fiber**: Cabbage is rich in dietary fiber, which helps promote intestinal health, prevent constipation, and reduce the risk of heart disease and type 2 diabetes.

- **Minerals**: Cabbage contains minerals such as potassium, calcium and magnesium, which help maintain heart function, keep bones healthy and regulate blood pressure.

2. **Nutritional value of vermicelli**:

- **Carbohydrate**: Vermicelli is mainly made of starch, which provides energy and is suitable for situations that require a lot of physical activity or quick energy replenishment.

- **Dietary fiber**: Depending on the raw materials used to make vermicelli (such as mung beans, sweet potatoes or potatoes), vermicelli may also contain a certain amount of dietary fiber, which helps digestion.