When I went to Chengdu, I ate at the hotel where I stayed every day. As I stayed for a long time, I ate the typical Sichuan cuisine introduced in the recipe. This is the capital of delicious food. I thought with my sister that since I had the opportunity to come, I couldn't eat it again and try to eat as much as I can.
This dish was not listed on the menu. My sister found that there was food on other people's tables and called the waiter to order one of these dishes. At that time, I didn't even think about how delicious an ordinary fried vermicelli would be. After a long wait, I realized that after looking down at the inconspicuous fried vermicelli, the aroma of shrimp was very strong, and the cabbage and vermicelli were just right. At that time, I made up my mind to make it myself when I went home.
Shrimp oil was boiled after returning from Chengdu. At that time, it was not boiled to make cold dishes, but to make a dish that people would never forget after eating it. I once fried cabbage with shrimp oil alone, and it was also very good with rice. I think that with this method, I can't go wrong to stir-fry other vegetables. Now is a good season for green leafy vegetables to be on the market, so I might as well cook them and eat them.
stir-fried cabbage with vermicelli in shrimp oil
By AdrielMurray
Recipe Recommendations
- fans appropriate amount
- cabbage appropriate amount
- shrimp oil appropriate amount
- salt appropriate amount
- star anise appropriate amount
- pepper appropriate amount
- bean paste appropriate amount
Steps for stir-fried cabbage with vermicelli in shrimp oil
1
Cabbage.
2
Shrimp oil.
3
Fans give a hand.
4
Cut the cabbage in half and cut it into thin threads.
5
Wash the chopped cabbage in water and set aside.
6
Blanch the vermicelli with boiling water until soft for later use.
7
Put Shrimp oil in a frying pan.
8
Add pepper and anise and stir-fry to create fragrance (if pepper has been added when making shrimp oil, you can omit this step), add a little bean paste, or you can omit bean paste. If you eat other people's food outside, you will not add bean paste.
9
Pour in cabbage and stir fry. The bean paste brought back from Chengdu this time did not taste very salty, so add salt as needed.
10
Add the vermicelli and stir fry together.
11
After the water from the stir-fried cabbage is fully absorbed by the vermicelli, the two ingredients are completely blended with each other, and you can add some flavor-enhancing chicken essence or MSG (I usually omit this step) and serve it out of the pan.
12
It's time to go.