Cabbage vermicelli
It has the special aroma of onions. There is also lard and oil residue, which are very fragrant. Combined with carrots and cabbage, it is nutritious.
Recipe Recommendations
- cabbage half a
- fans appropriate amount
- onion half a
- carrots one
- ginger slices appropriate amount
- oil residue appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Cabbage vermicelli
1
Soak the vermicelli in warm water until soft, drain the water, onion, carrot, cabbage, and cut into thin threads.
2
Stir fry ginger slices and onions with lard, and stir-fry over low heat until the onions are slightly yellow. The aroma is fully released. Add the carrots and stir-fry well.
3
Add cabbage and oil residue and fry until soft. Stir in salt, oyster sauce, a little steamed fish soy sauce, pepper, and stir in 2 tablespoons of warm water. (Not too much, the cabbage still has water)
4
Put the fans in and place them on top of the cabbage. Cook for a while.
5
Stir fry to collect the juice, add chicken essence and sesame oil.Cabbage vermicelli Make Tips
1. This type of vermicelli is different from Longkou vermicelli and doesn't soften easily. It needs to be soaked in warm water for a while longer.
2. Don't add too much water, but you need to taste the vermicelli yourself to check the texture while cooking.
3. The vermicelli should be placed on top of the cabbage to prevent the pot from burning.
4. Adding sesame oil is for a glossy appearance; I just want to use up that bottle of sesame oil we don't like at home quickly.