Chinese Food
Steamed cabbage with minced garlic and vermicelli
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Except for the off-season vegetables, there are not many vegetables in winter. The old generation of people must have carrots and cabbage in winter. If you eat too much cabbage, you will be tired. If you change the way, do you think it's different? Steamed cabbage with minced garlic and vermicelli tastes fresh and light. It's suitable for people who like light food. But the smell of garlic is also very delicious.
Cooking ingredients
Cooking Steps
Step1:Clean the cabbage leaves. Cut them horizontally and vertically into four parts. Soak the vermicelli in water for 5 minutes. Drain the water and put it in the steaming tray for standby.
Step2:Add water to boil the pot and blanch the cabbage for a while. The blanching time should not exceed 1 minute. Remove the cold water and drain the water. Put it in the steaming plate with vermicelli.
Step3:Cut garlic. Cut red pepper into sections. Add oyster sauce, delicious soy sauce and vinegar to the bowl. Mix some salt and water to make the sauce.
Step4:Add oil in the pot and stir fry the garlic in small heat. Pour in the mixed bowl of juice and stir fry in medium heat until it is thick, then turn off the heat.
Step5:Stir fry the mashed garlic juice evenly and pour it on the cabbage. Put it into the steamer and start steaming. Boil it over high heat and steam it over low heat for 10 minutes.
Step6:Out of the pot. Red pepper embellishment.
Cooking tips:Don't cut the cabbage leaf and upper. It's better to use cabbage heart. It's of moderate size. Put the dish on the table completely. What about the big leaves outside a big cabbage? Don't waste it. I can make a cabbage roll meat that I sent before. One cabbage for two courses. Isn't it great? There are skills in making delicious dishes.
