Steamed cabbage with garlic vermicelli
By AdaHeller
Cabbage is the most commonly eaten vegetable by ordinary people, especially in the winter in the north. Cabbage is indispensable for every household. It is known that "cabbage in winter is as beautiful as bamboo shoots." Chinese cabbage has high nutritional value, and there is also a saying that "all vegetables are not as good as cabbage". In my family, cabbage is loved by everyone. Simple and casual methods are always very popular. My daughter likes dumplings filled with cabbage, and my husband likes stewed cabbage. I prefer steamed cabbage with vinegar or with vermicelli. Today, I will first introduce this steamed cabbage with garlic-scented vermicelli. The smooth vermicelli is soft and tender cabbage absorbs the garlic-scented sauce and is very delicious. Coupled with colorful pepper grains, vegetarian dishes can actually be very outstanding.
Recipe Recommendations
- cabbage core one
- fans 30 grams
- shrimp skin a small handful
- red pepper half a
- yellow pepper half a
- carrots a little
- garlic 10 petals
- soy sauce 30ML
- salt appropriate amount
- chicken essence appropriate amount
- white sugar 5 grams
- edible oil appropriate amount
- pepper 10 capsules
- chives second root
Steps for Steamed cabbage with garlic vermicelli
1
Soak the vermicelli in hot water until soft.
2
Cut the cabbage into 4 sections.
3
Chop the red pepper and yellow pepper carrot into small pieces, and chop the garlic into minced pieces.
4
In the hot oil in the pan, stir-fry the minced garlic and shrimp skin over low heat until golden brown.
5
Add soy sauce, white sugar, and a little chicken essence.
6
6. Pour in appropriate amount of water, season with salt as appropriate, and bring to a boil to form a garlic sauce.
7
Find a slightly larger flat plate and spread the soft and drained vermicelli on the bottom. The amount is 2/3.
8
Then spread the cabbage core.
9
Sprinkle with a layer of red pepper grains, yellow pepper grains, carrot grains, do not use it up, leaving 1/3.
10
Pour the prepared garlic sauce on it, leaving a small amount of juice.
11
Then cover the remaining vermicelli on top of the sauce, and pour the remaining sauce liquid on the vermicelli.
12
Put on the pan and steam for 10 minutes over high heat.
13
Heat the oil in the pan and saute the pepper until fragrant.
14
After steaming the vegetables, sprinkle with the remaining red peppers, yellow peppers and carrot cubes, sprinkle with chopped chives, and pour on the hot oil with the pepper removed. Serve.