Chinese Food
The warmest cabbage, vermicelli and gluten pot in winter
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It's most comfortable to drink warm soup water in winter. Cabbage and agaric in this soup provide sufficient dietary fiber. Vermicelli and oil gluten provide sufficient carbohydrates and a small amount of fat. It's specially not added with meat to reduce the intake of fat. It's recommended to eat this dish at dinner.
Cooking ingredients
Cooking Steps
Step1:Soak the vermicelli in warm wate
Step2:Soak the fungus in cold water after cleaning the impurities on the surfac
Step3:Chinese cabbage leaves are washed and cut into large pieces. Chinese cabbage leaves are separated from Chinese cabbag
Step4:Sliced scallio
Step5:Oil gluten breaks from the middl
Step6:Add oil into the frying pan. When the oil is 60% hot, add the scallion and stir fry it to give the fragrance
Step7:Put cabbage in the pot. Stir fry until sof
Step8:Put in the cabbage leaves. Continue to stir fry until the leaves are deep and sof
Step9:Pour warm water or boiled water about 1cm higher than the ingredients into the pot. Boil over high hea
Step10:Then put the soaked fungus and oil gluten into the pot. Change to medium heat and continue cooking
Step11:After the oil gluten is soft and rotten and the fungus is ripe, put the soaked vermicelli in i
Step12:Continue to cook for 23 minutes. When the vermicelli becomes transparent, add salt. Finally, add the sesame oil
Cooking tips:1.400g Chinese cabbage is equivalent to 3 whole leaves of normal size Chinese Cabbage (including caibang and Caiye). 2. According to the inconsistent quality of fans, the cooking time of fans needs to be adjusted according to the actual situation. Generally, fans become transparent. Yao Jie is here too - Yao Jie's Micro blog - @ Yao Jie's email [email protected] Blog - http-// alicebei.blog.sohu . COM / there are skills in making delicious dishes.
