I saw the news a few days ago that vegetable farmers in Shanghai could not sell cabbage. In order not to delay planting next season, they had to endure the pain of crushing all unharvested cabbage into the ground. Nowadays, cabbage in the supermarket costs 20 cents a catty, but buying a cabbage only costs 40 cents. Alas...
Anyway, this time I made assorted vermicelli and cabbage rolls, and many of them were leftover ingredients from sushi to avoid waste.
Assorted vermicelli and cabbage rolls
Recipe Recommendations
- sweet and sour
- flavoring
- ten minutes
- simple
Steps for Assorted vermicelli and cabbage rolls
1
Soak the vermicelli in warm water and cut into small pieces.
2
Put the oil in the pan and spread out an egg cake.
3
Cut ham, egg cake, carrot and cucumber into thin strips and set aside.
4
Put water in the pan and bring to a boil, add 1 teaspoon of salt. Gently tear off the leaves of cabbage layer by layer, put them in boiling water and stir for a few times.
5
Then rinse the soaked cabbage leaves with cold water and control the moisture for later use.
6
Cut the cabbage leaves near the stem and spread them evenly on the chopping board. Then place the eggs, carrots, cucumbers, ham and vermicelli on the cabbage leaves.
7
Gently roll it up and tie it with onion leaves.
8
Put the wrapped cabbage roll into a container and sprinkle with diced ham and diced carrot.
9
Cut the remaining cucumbers, carrots, eggs, ham, etc. into diced pieces and chopped green onions.
10
Put a small amount of oil in the pan, add chopped green onions and diced vegetables and ham, stir fry.
11
Add appropriate amount of oyster sauce and ketchup, add a small amount of water to bring to a boil.
12
Finally, pour the sauce on the cabbage roll.