Chinese cabbage is a representative dish of winter vegetables.
In winter in northern my country, Chinese cabbage is a frequent visitor at the table, so there is a saying that "winter cabbage is as beautiful as bamboo shoots." Chinese cabbage has high nutritional value, and there is a saying that "all vegetables are not as good as cabbage."
The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have good skin care and beauty effects.
This dish is one of the most home-cooked delicacies in winter, suitable for all ages.
Stewed rice strips with Chinese cabbage
Recipe Recommendations
- Chinese cabbage 350 grams
- vermicelli 100 grams
- mushrooms 6 flowers
- garlic cloves of 2
- chili of 2
- soy sauce 5 grams
- soy sauce 15 grams
- sugar 2 grams
- chicken essence a little
- sesame oil a little
- salt appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Stewed rice strips with Chinese cabbage
1
Slice the meat dates, chop the green onions, ginger, garlic and pepper.
2
Pour oil into a frying pan and stir fry.
3
Stir fry until the dates become transparent.
4
Add washed and sliced Chinese cabbage and stir fry.
5
Add green onions, ginger, garlic and peppers and continue to stir fry.
6
Stir fry until cabbage is soft and add mushroom strips.
7
Add light soy sauce.
8
Add the soy sauce.
9
Add sugar and some water.
10
Add the lid and simmer over high heat until the cabbage is soft and tender.
11
Add appropriate amount of salt to taste.
12
Pour in the soft vermicelli.
13
Cook until the vermicelli becomes transparent, add a little chicken essence sesame oil, stir fry evenly and turn off the heat.Stewed rice strips with Chinese cabbage Make Tips
This dish has a little more soup, and the vermicelli will easily swell when they absorb water, so you can add more soup to taste delicious.