Chinese cabbage fried noodles
I have never liked to eat the stems of Chinese cabbage. I remember when I used to fry cabbage with vinegar and something at home, I only picked cabbage leaves to eat. This time I bought cabbage. The leaves were eaten first. What should I do with the remaining stems? -- Got it! Just make this cabbage stir-fried rice noodles
Recipe Recommendations
- garlic sprouts appropriate amount
- ginger appropriate amount
- garlic slices appropriate amount
- dried red pepper appropriate amount
- lard appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- salty and fresh
- flavoring
- ten minutes
- simple
Steps for Chinese cabbage fried noodles
1
Soak the vermicelli in hot water for about 10 minutes, remove and drain the water (the soaking time can be adjusted according to your preferences, and those who prefer to eat soft can be soaked for longer)
2
Shred the Chinese cabbage stems and marinate with a little salt (to make the cabbage more crispy and flavorful)
3
Cut all ingredients for later use
4
Depending on your usual taste of seasoning sauce, add oyster sauce to enhance the flavor, or you can not add it
5
I chose lard for stir-frying this dish. Because it is an all-vegetarian dish, I would like some "meat oil" in order not to affect the taste.
6
Put oil in the pan, add ingredients when the oil temperature is 70% and saute until fragrant.
7
Pour in the vermicelli and cabbage and stir fry twice respectively, then add in the seasoning juice and continue to stir fry... Okay, let's go!
8
How is it? Try it, isn't it good?