Stewed vermicelli with crab flavor and mushroom flavor
By KimQuigley
When I was a child, I wasn't rich in materials. At home, I used sea rice to fry it in a small amount of oil, and then added cabbage and vermicelli to stew it. I thought it was delicious, and I still can't forget it until now. Now that there are more things, I want to savor the feeling of being young, so I add some fungi to the original to greatly improve the umami taste of the dishes. It is delicious.
Recipe Recommendations
- Hymie 25g
- beech mushroom 150g
- fans 70g
- cabbage 300g
- green onion appropriate amount
- ginger appropriate amount
- chicken powder appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Stewed vermicelli with crab flavor and mushroom flavor
1
All ingredients: sea rice, crab-flavored mushrooms, vermicelli, cabbage.
2
Wash the cabbage and cut it into pieces, drain it; blanch the vermicelli with hot water to soften it with cold water, and cut it short; remove the roots of the crab-flavored mushrooms, wash it, and drain it; wash the sea rice and wipe off the water.
3
Prepare chopped green onion and shredded ginger
4
Heat the pan to warm the oil, saute the sea rice, chopped green onion, and shredded ginger until fragrant.
5
Pour in the cabbage and stir fry until the cabbage is soft.
6
Pour in crab-flavored mushrooms and stir fry well
7
Pour in the vermicelli, add some water (or stock), simmer for 2 minutes, add salt and chicken powder, stir evenly, turn off the heat and remove from the pan.
8
[Haimi, Crab Flavor Mushroom Stewed with vermicelli and Cabbage] It's on the table