🥬 Tianjin Braised Vermicelli - Hong Kong Style Family Guide

Editor's Preface

Tianjin Braised Vermicelli with White Cabbage (also known as Shaocai/Yellow Sprout Braised Vermicelli) is a popular winter dish in every household. The sweet and refreshing cabbage, the vermicelli soaked in sun-dried essence, and the rich, savory dried shrimp make it a real rice killer! We've meticulously researched the traditional Hong Kong recipe, from sautéing the dried shrimp to controlling the heat to reduce the sauce, and we've broken down every detail!

Ingredients preparation

• 400g Jinbai/Shaocai/Huangyabai (wash and cut into thin strips)

• 50g vermicelli (a bunch, soaked and cut into sections)

• 2 tablespoons dried shrimp (soak in water until softened and finely chopped)

• 6 dried mushrooms (soak until softened and cut into strips, optional)

• 2 cloves of garlic (minced)

• 250ml chicken broth/stock (can be replaced with water and chicken powder)

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1 teaspoon chicken powder

• 1 teaspoon sesame oil

• 1 tablespoon Shaoxing wine

• 2 tablespoons cooking oil

Detailed cooking process

1. Material pretreatment

• Wash and drain the whitebait, then cut into large sections.

• Soak the vermicelli in hot or warm water until softened, and cut into short sections with scissors.

• Soak dried shrimps and mushrooms in hot water until softened, and chop the dried shrimps slightly to make them more flavorful.

🍳 2. Stir-fry the base

• Heat oil in a pan, sauté chopped dried shrimp and minced garlic (you can first fry the dried shrimp in a wok until dry and fragrant and then add oil to fry again).

• Add shredded shiitake mushrooms and stir-fry until fragrant.

🥬 3. Stir-fried Japanese whitebait

• Put the Jinbai into the wok in batches and stir-fry for 1 minute until you can smell the aroma of the vegetable.

• Add Shaoxing wine/rice wine to enhance the flavor.

🍲 4. Add soup and simmer

• Add chicken broth or hot water + chicken powder into the wok to season, and mix with sugar and salt.

• Cover the pot and simmer on low heat for 8-10 minutes (until the shrimp becomes soft and releases water, but still has a refreshing taste).

🍜 5. Add fans

• Drain the vermicelli in advance, spread it evenly on the ingredients and stir-fry evenly.

• Turn to medium-low heat and cover the wok and bake for 5-8 minutes to allow the vermicelli to fully absorb the broth and the sweetness of the vegetables.

• If there is too much soup, you can open the lid and cook over high heat until the soup thickens.

🥄 6. Final seasoning

• Taste (add salt/chicken powder if necessary) and remove excess moisture.

• Drizzle with sesame oil and stir-fry lightly.

🍽️ 7. How to Eat on Stage

• Sprinkle chopped green onions and white pepper powder on the dish to make it look beautiful and fragrant.

• Served with rice/noodles/clay rice, the whole dish was cleared away in no time by the family.

Editor's Tips

• Don't add vermicelli too early, as it will melt and rot over time.

• Jinbai can be added with shredded scallops, tofu, dried shrimp, shredded carrots, etc. to create your own variations.

• If you want a vegetarian meal, you can omit the meat or use vegetarian oyster sauce to enhance the flavor.

• You can reserve half of the soaked mushrooms/dried shrimps to make the soup base, which will enhance the salty and fresh taste.

Eating experience 😋

The vermicelli is sweet and soft, and the vermicelli is "bursting with juice" and absorbing the essence of the dried shrimp and the soup. Every bite is full of sweet, salty and fresh flavor. It is suitable for all ages and is a great addition to rice!

summary

Tianjin's braised vermicelli noodles are so cheap, delicious, and authentic, warming and flavorful. I'm going to make a big pot tonight, it's light and filling, and I can enjoy it even without the meat! 🥬🍜🦐

Different types of vermicelli have a significant impact on flavor, juiciness, and texture. Whether you're stir-frying, stewing, or making soup, choosing different vermicelli types can significantly alter the flavor of the finished dish. Below is a comparison of several common vermicelli types to help you choose the right one for your dish:

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Comparison of main types of vermicelli and their taste and flavor

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Taste and finished product impact

• Mung bean vermicelli has the lightest flavor, almost only absorbing the flavor of the soup and sauce. It is easy to absorb the flavor and will not become mushy even if cooked for a long time, making it the most versatile.

• Sweet potato vermicelli is slightly sweet and thicker, making it suitable for cooking strong-flavored dishes such as beef brisket pot and spicy soup, and it is most prominent when paired with heavy-flavored ingredients.

• Corn vermicelli is highly transparent and not prone to becoming starchy. It is best suited for stir-frying, as it is more refreshing and the sauce feels clearer.

• Potato vermicelli has a soft and slightly sticky texture, making it suitable for soup or slow cooking over low heat, but not for reheating.

• Mixed vermicelli has a firmer texture and is more durable when cooked, making it suitable for northern hot pot and heavy-flavored roast pork pots.

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Editor's recommendations

• Hong Kong-style home-cooked dishes (braised pork belly, scallop casserole, dried shrimp and vermicelli): Using mung bean vermicelli is the best, the taste is clear and the juice is 100% absorbed.

• Northeastern/Korean hot and sour soup, beef brisket pot: choose sweet potato or potato vermicelli , the thicker the better.

• Stir-fry/Serve with rice: Stir- fried corn and vermicelli is more chewy and easy to separate.

• Clay Pot Hot Pot: Mixed thick vermicelli, chewy and not afraid of being mushy.

When choosing vermicelli, you should consider the cooking method and the thickness of the dish. The right combination will bring out the richest flavor!