stew vermicelli with dried seafood

jul 31, 2022 (sun).............replicate a dish i saw from my favorite you tuber 

benchmark video (you tuber職人吹水) : https://www.youtube.com/watch?v=Gfo9SNQ-6gw&t=5s

introduction

- hong kong and southern china like adding dried seafood into the dish

- good alternative to rice............always good to have vermicelli/ noodles/ glass noodles occasionally

main ingredients

- vermicelli (i use instant rice vermicelli is the only thing available that day)

- dried prawn (i use dried scallop coz i dun have dried prawn)

- cabbage (i use white cabbage is the only thing available that day)

- carrot

- egg

- shallot

- fish sauce

- oyster sauce

- soy sauce

- shaohsing rice wine

- sesame oil

steps

1. soak the dried scallop with little hot water for few hours until soft

2. soak the vermicelli for 30 mins (i skip this step coz instant rice vermicelli is like angel hair and quick turning soft)

3. beat the egg...............add a pinch of salt

4. thin slice shallot, thick slice cabbage and carrot

5. shred the softened dried scallop by hand

6. fried the egg to 80% cooked (i have wrongly cooked it to 100%)

7. fried the shredded dried scallop a bit

8. fried the sliced shallot till fragrant

9. add in sliced cabbage and carrot...............when cabbage is a little soft..........add in shaohsing rice wine

10. add in fish sauce, soy sauce and oyster sauce............stir fry a bit

11. add shredded dried scallop

12. add water and vermicelli

13. put the lid on and turn to medium heat.............simmer for about 4 mins..............allow vermicelli to absorb those salty flavor

14. when the water in the pan is near to dry up..............turn to high heat and stir fry till water has dried up...........add in egg, stir fry a bit................switch off the heat and add little sesame oil...............done, plating

taste
-disastrous texture coz 

i) i use wrong type of vermicelli............it is too thin and broken into scattered piece after continuous stir fry

ii) few mins simmer makes cabbage and carrot slices very soft

-color of the dish is not appealing..............coz used white cabbage and the egg looks pale yellow

-taste is ok but slightly under seasoned

areas of improvement
-must buy the right type of vermicelli

-must buy green cabbage to give dish some color

-add little more fish sauce, soy sauce and oyster sauce

-after step 9, try take out cabbage and carrot and add together with egg in step 14............hope it will prevent them from being too soft