A home cooked recipe for garlic vermicelli baby cabbage

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

1. Clean the baby cabbage, then cut it in half, then cut it in half, cut it into six petals, and make it smaller and cooked.

2. Soak the vermicelli in water for 30 minutes, soak until soft, and do not need to be cooked.

3. There must be more garlic, I used a whole head of garlic, cut into minced garlic, and the garlic tastes fragrant.

4. Put light soy sauce, salt, sugar and oyster sauce in a bowl and mix into juice for later use.

5. Boil water in a pot, put a little salt, open the water into the cabbage, boil it, about 8 minutes cooked, and take out the cold water to control the moisture.

6. Spread the boiled baby cabbage on a plate, put the soaked soft vermicelli on the top, it is best to change the position, because the vermicelli should absorb water, it is better to put it on the bottom, and it will become a lump on the top.

7. Put oil in the pot, pour the minced garlic into it first, fry the garlic fragrance, and then pour in the seasoned sauce.

8. Bring the juice to a boil, turn off the heat, the taste is very fragrant, if it is too dry, put some water in it.

9. Pour the fried garlic juice on the cabbage vermicelli, put it in the steamer, steam for 15-20 minutes, and set the time according to the amount of vegetables.

10. Take out the steamed garlic vermicelli baby cabbage, sprinkle with chopped chives and millet spicy, and you can eat.

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

Ingredients: 3 baby cabbage, 1 roll of vermicelli, garlic, millet spicy.

Excipients: 2 tablespoons of soy sauce, 1 tablespoon of salt, 2 tablespoons of oyster sauce, appropriate amount of cooking oil.

Steps: 1. Clean the ingredients.

Cut the baby cabbage into 4 cloves.

3. Put 1 tablespoon of salt in the water, add baby cabbage, blanch for 30 seconds, remove and drain. Salt is added to preserve the color of the dish.

4. Put the baby cabbage on a plate with a certain depth.

5. Blanch the vermicelli with boiling water until soft, then put it in cold water and ice for a while. If the vermicelli is thicker, it will be hot for a while. After boiling water, soak the vermicelli in cold water for a while to make it more refreshing.

6. Put the vermicelli code on the baby cabbage.

7. Finally, make a garlic sauce. Put oil in a pot, add minced garlic and millet spicy, stir-fry over low heat until fragrant, add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of salt, and season to taste. There are steamed fish soy sauce that you can put 2 spoons.

The key to the success or failure of this dish is the garlic chili, which must be put enough to make the flavor rich.

8. Drizzle the fried sauce, boil the water, and steam for 15 minutes.

9. After cooking, you can pour a spoonful of hot oil and steamed fish soy sauce, and if you don't like greasy, you can skip it. Very strong garlic aroma, soft and chewy vermicelli, crunchy baby cabbage, eaten in summer, spicy and appetizing.

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

Ingredients: 2 baby cabbage, 1 head of garlic, a little cooking oil, 50 grams of vermicelli, 2 tablespoons of light soy sauce, a little salt, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 2 chives, 3 spicy millet.

1. After the baby cabbage is cleaned, cut it in half, and then cut it separately, into 6 small petals, a handful of vermicelli, put it into warm water in advance, and soak it in about 30 minutes, and it can be soaked in parts.

2. One end of garlic, peel them separately, cut them into fine pieces, it is better to use a garlic puller, the minced garlic needs to be cut evenly, put the chopped garlic into the cold water and soak it for 10 minutes, and then drain the garlic with a sieve.

3. At the same time, prepare a small bowl, add light soy sauce, salt, sugar and a little oyster sauce, mix and stir evenly to make juice, add cooking oil to the wok, and put the garlic directly in the drained water.

4. Put it on the fire, keep stir-frying while heating, and slowly you can smell the faint fragrance of the minced garlic.

5. After boiling, you can turn off the heat, add water to the pot to blanch the baby cabbage, take out the cold water to control drying, put it on the plate, put vermicelli on it, pour garlic sauce, steam for 10 minutes, remove from the pot, sprinkle green onion and millet spicy to eat.

Ingredients: 2 baby cabbage, appropriate amount of vermicelli, appropriate amount of garlic, 1 millet pepper, appropriate amount of coriander, appropriate amount of light salt soy sauce, appropriate amount of oyster sauce.

Steps: 1. I used half a handful of vermicelli, cleaned it, and scalded it directly with boiling water.

2. Clean the baby cabbage, soak it in light salt water for about 10 minutes, and then wash it repeatedly. Divide the washed baby cabbage into two vertically, and then divide half into two or three portions.

3. Add an appropriate amount of water to the pot, add a little salt to the water, blanch the chopped baby cabbage, blanch it thoroughly, and then control the moisture, you can also steam, I like to do this, the taste is crisp, better than steaming, you can try it.

4. Peel, wash and chop the garlic, not too broken, wash and cut the millet pepper into rings, and wash and chop the coriander.

5. Put the baby cabbage on the plate.

6. Put the soaked vermicelli on top.

7. Add an appropriate amount of oil to the wok, add most of the minced garlic and millet pepper, fry until the garlic is fragrant, add light salt soy sauce, oyster sauce, seasoning, and finally add the remaining minced garlic and stir well.

8. Pour the fried minced garlic evenly on the vermicelli baby cabbage, and mix it when you eat.

Garlic vermicelli baby cabbage is a delicious, nutritious and healthy dish with a fresh and refreshing taste, delicious taste, rich in nutrition and simple to make. Here's an introduction to how to make garlic vermicelli baby cabbage.

6 cloves of garlic, 40 grams of vermicelli, 1 sprig of baby cabbage.

Salt, monosodium glutamate, red dried pepper, soy sauce, oyster sauce, oil.

01 Soak the vermicelli in water until soft, then wash with water to control the moisture.

02 Wash the baby cabbage with water, control the moisture, break it into pieces by hand, and place it on a plate. Put the vermicelli with the water on top of the baby cabbage and set aside.

03 Peel the garlic, rinse with water, control the moisture and finely chop into minced pieces.

04 Wash the red pepper with water, control the moisture, and cut into small pieces.

05 Heat oil in a pot, add minced garlic and stir-fry over low heat.

06 Stir-fry the minced garlic until fragrant, turn off the heat when the color turns yellow. Add oyster sauce, soy sauce, a pinch of salt, monosodium glutamate, mix with a little water and mix into minced garlic juice.

07 Put the mixed garlic juice on a plate with baby cabbage and vermicelli. Then put on the pot and steam.

08 Steam for about 20 minutes, turn off the heat and remove from the pot when the baby cabbage is soft. Add the chopped red pepper and mix it when serving.

Baby cabbage vermicelli garlic method:

Prepare the ingredients. Three baby cabbage, a small handful of vermicelli, an appropriate amount of garlic, an appropriate amount of cooking oil, an appropriate amount of chopped chili, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of steamed fish soy sauce, and an appropriate amount of chives.

Heat 2 tablespoons of salad oil in a wok and sauté the minced garlic over low heat until the garlic is lightly browned.

Then add the chopped pepper and stir-fry until fragrant.

Add light soy sauce, steamed fish soy sauce and half a bowl of broth, bring to a boil and turn off the heat.

Pour the stir-fried sauce into a small bowl and set aside, dip your fingers in the soup, and add a little salt if it feels light.

Take out the vermicelli soaked in cold water and put it on a plate and spread it flat, cut the baby cabbage is the chopped vegetables that have fallen, and you can put it under the vermicelli.

Wash the baby cabbage and cut it in half vertically, then place it on the cutting board face down, and divide it into three portions with a knife still vertically, so that the baby cabbage is divided into six strips.

Wash the chopped baby cabbage strips and place them on top of the vermicelli.

Pour the fried juice evenly on the baby cabbage and vermicelli with a small spoon on the steamer, boil the pot over high heat, and then steam over medium heat for 15 to 20 minutes.

Because the vermicelli is more soup-sucking, the sauce should be slightly more, and the baby cabbage will taste a little crispy after steaming for 15 minutes, and it will be steamed for 20 minutes if it is soft.

Another way to make baby cabbage vermicelli garlic:

Heat a wok and add 2 tablespoons of salad oil (the amount you usually stir-fry) and sauté the minced garlic over low heat until the garlic is slightly browned.

Then add the chopped pepper and stir-fry until fragrant.

Then add light soy sauce, steamed fish soy sauce and half a bowl of stock (I used chicken broth, I can't put water directly) and turn off the heat after boiling.

Pour the fried sauce into a small bowl and set aside, dip your fingers in the soup, and if it feels light, you can add a little salt.

Take out the vermicelli soaked in cold water and put it on a plate and spread it flat, cut the baby cabbage is the chopped vegetables that have fallen, and you can put it under the vermicelli.

Wash the baby cabbage and cut it in half vertically, then place it on the cutting board face down, and divide it into three portions with a knife still vertically, so that the baby cabbage is divided into six strips.

Wash the chopped baby cabbage strips and place them on top of the vermicelli.

Pour the fried juice evenly on the baby cabbage and vermicelli with a small spoon on the steamer, boil the pot over high heat, and then steam over medium heat for 15 to 20 minutes.

Because the vermicelli is more soup-sucking, the sauce should be slightly more, and the baby cabbage will taste a little crispy after steaming for 15 minutes, and it will be steamed for 20 minutes if it is soft.

1.Wash the baby cabbage and set aside, and soak the vermicelli in cold water half an hour in advance to soften.

2.Peel the garlic and press it into minced garlic, and remove the soaked vermicelli from the water.

3.Take a cabbage leaf and cut it into four petals, stack them on top of each other, and wrap the baby cabbage with a small lock of soaked vermicelli.

4.The bottom of the cooking box is covered with a layer of soaked vermicelli.

5.Then put the bundled vermicelli baby cabbage into the box.

6.Put a large spoon of vegetable oil in the wok, pour in the minced garlic and fry until it is slightly yellow and fragrant, then pour in the light soy sauce and fry for a while, then add salt and a cup of water, and turn off the heat after the pot boils again.

7.Pour the fried garlic juice evenly over the vermicelli baby cabbage.

8.Steam in the microwave or steamer. After cooking, you can sprinkle a little chopped green onion to decorate. (Microwave on medium heat for 7-8 minutes, steamer for about 15 minutes).

Recipe Tips:

1.Cut the baby cabbage. 2.

Water open with a pinch of salt. 3.Blanch the baby cabbage.

4.Plating. 5.

Put on the pre-soaked vermicelli. 6.A meat grinder enlarges the garlic.

7.Stir into minced garlic. 8.

Heat the oil and add the minced garlic. 9.Add millet spicy.

10.Saute until fragrant. 11.

Add salt and chicken bouillon. 12.Add light soy sauce and oyster sauce.

13.Saute until fragrant. 14.

Spread on the fans. 15.Steam for eight minutes.

16.Sprinkle with chopped green onions. 17.

Drizzle with steamed fish soy sauce. 18.Pour hot oil.

19.The garlic vermicelli baby cabbage is completed.