After a busy working week, a weekend meal is the ideal time for family members to gather together. Housewives can refer to the simple, nutritious bowl of dried bamboo shoot vermicelli to treat the family on the weekend.
To make this vermicelli dish, housewives will need to prepare 500gr young ribs; 300gr raw pigs; 100gr dried bamboo shoots; 1kg fresh vermicelli; shiitake mushrooms and wood ear mushrooms; dried onions, green onions, coriander and some other basic spices.
First, soak the dried bamboo shoots in rice water or warm water for at least 24 hours, change the water regularly (about 3 - 4 hours/time) until the bamboo shoots are soft and the water is clear. Then boil the bamboo shoots many times, each time for about 15 - 20 minutes, then rinse with clean water before shred the bamboo shoots into thin, bite-sized pieces.
Wash the ribs with diluted salt water, then brush with boiling water to remove impurities and odors, then rinse again to make them clean. Throw incense mushrooms and wood ear mushrooms in warm water to soften, wash and reduce; Peel and mince the dried onions.
Mix the raw piggy bank with half the fragrant mushrooms and the chopped wood, add a little ground pepper, seasoned seeds and squeeze to make the steamer chewy. Next, wash them into small, bite-sized balls. Wash the green onions and coriander and then reduce them to small pieces.
Add the ribs to the pot with about 2 liters of water, release a basic grilled onion to taste and a teaspoon of salt. Ninh ribs on low heat for about 45 - 60 minutes until the ribs are soft. During the stewing process, regularly remove foam so that the broth can be drained.
Squeeze the pan over the stove, saute the dried onions with a little cooking oil, then add the dried bamboo shoots and the remaining shiitake mushrooms and stir-fry. Season with a little fish sauce, seasoning seeds to make the bamboo shoots more flavorful.
Once the ribs are soft, add the stir-fried bamboo shoots to the pot of broth, continue simmering on the stove for about 15 minutes until the bamboo shoots are absorbed with enough spices.
When the pot of broth boils, use a spoonful to scoop each grown ball into the pot. Simmer until blooming and continue seasoning to taste to the family's taste.
Squeeze the fresh vermicelli over boiling water, then divide into bowls and arrange the ribs, bamboo shoots and grow on top, then pour the hot broth with ginseng to top the vermicelli.
Add some green onions, chopped coriander and ground pepper to make the dish more attractive. Dried bamboo shoot noodle dish can be eaten with raw vegetables, lemon spices, fresh chili to enhance flavor.
