How to make vermicelli cabbage delicious, the homely practice of cabbage vermicelli

Vermicelli cabbage is a dish that looks very common, but many people love it very much. The vermicelli is soft and delicious, and the cabbage has a slightly crisp feeling, which is really delicious. Coupled with a little bit of dried chili pepper spiciness, it is simply appetizing and nutritious.

Although the dish is delicious and appetizing, have you ever found that the vermicelli cabbage made in our own home is not as delicious as the outside, especially the taste will always feel soft and soft? The cabbage I made myself is not crispy, and the vermicelli is not as soft as it is made in the restaurant, and it is easy to stick to the pan or become a lump.

Today, I will share with you the correct way to make vermicelli cabbage, like this vermicelli cabbage not only tastes very delicious, the taste is also great, the most important thing is that the vermicelli cabbage that comes out of this way does not have to worry about the vermicelli paste under the pot or the problem of a lump, when frying vermicelli cabbage, do not fry it directly in the pot, keep in mind that there are two important points, the vermicelli does not stick to the pot.

Step 1: Prepare half a cabbage, pick off the old leaves on the outside and throw them away, leave the young leaves inside and cut them into thin shreds for later use, soak the vermicelli in water in advance and cut them into small pieces, cut the garlic slices and dried chili peppers for later use.

If the vermicelli is soaked for too long or the water temperature is too high, it is easy to soak the vermicelli too soft, and it will definitely lump up at that time.

Step 2: Heat the oil, wait until the oil is hot, pour the peppercorns into the pot and fry them to get the fragrance, then add garlic and chili peppers and stir-fry to get the fragrance.

Step 3: Continue to add cabbage, light soy sauce, oyster sauce and salt to the pot, stir-fry them evenly and add a small amount of water.

Step 4: After the cabbage is soft, continue to pour the vermicelli into the pot and stir-fry evenly, at this time, add a small amount of soy sauce and chicken essence (can or may not be added) and stir-fry again to get out of the pot.

The above is the specific method of vermicelli cabbage shared with you today, the vermicelli cabbage made with this method not only tastes very delicious and has a good taste, but also the method is easy to master, you just need to pay attention to the following points.

First: Add a little water when frying cabbage, which can help the cabbage to cook faster and soften, and it can also keep the vermicelli from sticking to the pot after it is put into the pot.

Second: When soaking vermicelli, you must not use hot water or soak it for too long, which will make the taste of vermicelli very noodles, and without the chewiness it should have, it is easier to lump into a piece.

Soak the vermicelli in soft cabbage, wash and shred, slice the pork and put it in a wok, then add dried chili, green onion, ginger and garlic soy sauce, stir-fry the cooking wine and put in the cabbage, and then add the vermicelli and grass vermicelli to soften and add salt to taste.

Soak the vermicelli in boiling water to soften, cut the cabbage into shreds, put oil in the pot, fry the eggs and beat them, put oil in the pot again, fry some chili oil and pour in the cabbage eggs and fry them together, then add the vermicelli, put a little salt, pour some dark soy sauce to color and stir-fry evenly.

The practice of sharing vermicelli cabbage.

To stir-fry vermicelli with cabbage, you must first choose longkou vermicelli, and you must soak it in cold water, so that the taste of the soaked vermicelli will not be broken.

How to make fried vermicelli with cabbage? Wash the cabbage, pour it into the pot, soak the vermicelli, set aside, add green onion and ginger to the pot, salt and stir-fry.

Stir-fry the cabbage and the pre-soaked vermicelli, add the eggs and salt and stir-fry out of the pan.

The delicious vermicelli cabbage manufacturing method.

Cabbage vermicelli, delicious and delicious.

Home-style cabbage fried vermicelli, simple and delicious.

It can be eaten directly as a staple food.

The home-cooked recipe for cabbage vermicelli is as follows:

Tools Ingredients: cabbage, sweet potato vermicelli, green onion, ginger, garlic, dried chili, pork belly, salt, sugar, chicken essence, light soy sauce, oyster sauce, cooking oil, dark soy sauce.

1. Cut the cabbage into two cloves, then cut it into shreds, cut it and put it in water to clean.

2. Cut a small piece of pork belly into slices, cut some small ingredients, green onions, ginger, garlic, and slice them separately, and then cut some dried chili peppers if you like to eat spicy.

3. Boil water in a pot, blanch the vermicelli first, directly cool the pot under water, boil the water for about 3 minutes, boil the vermicelli thoroughly, and there is no hard core in the middle. Then take out the vermicelli and put it in cold water to cool it again.

4. The boiled vermicelli is relatively long, cut it shorter, then control the water and put it on a plate, add some cooking oil and dark soy sauce to the vermicelli, and stir them well.

5. Pour oil into the pot, first add the meat slices and stir-fry after the oil is hot, stir-fry the meat slices out of the oil, and then add the green onions, ginger and garlic to stir-fry and bury the silver to produce the fragrance.

6. After stir-frying the green onions, ginger and garlic to bring out the fragrance, add the cabbage, stir-fry quickly over high heat for a while, and add some light soy sauce, oyster sauce, salt, sugar, and chicken essence to taste.

7. Stir-fry the cabbage until translucent, then add the vermicelli, continue to stir-fry to make the vermicelli absorb some of the soup, and finally reduce the juice on high heat to get out of the pot.