Chinese cabbage is a perfect match with pickled cabbage and vermicelli, but there is still some particular choice about which kind of pickled cabbage to use. Some sauerkraut are only suitable for eating alone, some are suitable for frying with other side dishes. Those that match Chinese cabbage are delicious after being cooked together, such as sauerkraut for making pickled fish. There is also half a packet of pickled cabbage for making pickled cabbage fish at home. Today, making a traditional hot and sour vermicelli cabbage is cheap and delicious.
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Hot and sour vermicelli Chinese cabbage
By JessHamill
Recipe Recommendations
- Chinese cabbage 400 grams
- sauerkraut 100 grams
- fans 50 grams
- oil tofu 100 grams
- black fungus 20 grams
- ginger 10 grams
- chives 15 grams
- oil 20 ml
- pepper 5 grams
- salt 2 grams
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Hot and sour vermicelli Chinese cabbage
1
All material drawings
2
Slice Chinese cabbage into slices, cut fresh bamboo shoots into hob pieces, tear black fungus into small pieces, cut vermicelli into sections, shred green onions, and shred ginger.
3
Heat the oil pan and saute the scallion white.
4
Add sauerkraut and shredded ginger and stir-fry.
5
Add fresh bamboo shoots and stir-fry.
6
Add Chinese cabbage, salt, tofu and water and simmer for 5 minutes.
7
Add the vermicelli and black fungus and simmer for another 2 minutes.
8
Add wolfberry fruit, chopped chives and pepper and stir well.
9
The delicious and sour vermicelli Chinese cabbage is readyHot and sour vermicelli Chinese cabbage Make Tips
The order in which each dish is put into the pot is particular. 1. The shallot should be sauté with oil, and the pickled cabbage should also be sauté with oil before boiling. 2. Black fungus and fans are easy to get familiar with, so put it later. 3. Add more water. Oil tofu and vermicelli are very absorbent.