Steamed bacon with garlic vermicelli
By LloydJacobs
During the Spring Festival, there are always leftovers left over from many dishes at home. It's a pity to throw them away. After making the bacon roll, there are still a few slices of bacon left, and there are more Chinese cabbage at home. So today, this dish is a dish that I used some leftovers to make up. Although it is small meat and vegetarian, I especially like the taste of burnt garlic with vermicelli. Although there are no scallops, the vermicelli is still very delicious.
Recipe Recommendations
- bacon appropriate amount
- fans appropriate amount
- cabbage appropriate amount
- chopped pepper appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- steamed fish oyster sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed bacon with garlic vermicelli
1
Prepare materials.
2
Fans soak their hair in warm water.
3
Spread the cabbage leaves into a plate and spread the soaked vermicelli on top.
4
Slice white radish into thin slices
5
Then cut the bacon into the right size, sandwich it with slices of white radish and place it on a plate.
6
Chop the garlic, and mix steamed fish soy sauce, oyster sauce, soy sauce, sesame oil, salt, sugar, and water into a sauce for later use.
7
Heat the oil in a frying pan, add minced garlic and saute until fragrant.
8
Pour in the mixed sauce and bring to a boil.
9
Pour the sauce into a plate and steam on the pan.
10
Sprinkle with some chopped red pepper.Steamed bacon with garlic vermicelli Make Tips
◎ The sauce can also be poured directly into the plate and steamed without boiling. Finally, with less hot oil, saute the garlic and pour on it.◎ There are no restrictions on the sauce. After preparing it, you can dip it with chopsticks and taste it, and add the appropriate amount of ingredients according to the taste of each family.◎ Steaming time should not be too long. Add more water to the sauce to prevent the vermicelli from becoming too dry.