Steamed Baby Cabbage with Garlic Vermicelli
Overview
Baby cabbage, also known as miniature Chinese cabbage, has the same nutritional value as Chinese cabbage. Traditional Chinese medicine believes that it is slightly cold in nature and non-toxic. Regular consumption has the effects of nourishing the stomach and promoting fluid production, relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxifying. Many people feel lack of energy all day long. In addition to factors such as staying up late and eating irregularly, potassium deficiency is also a very important reason. At this time, you can eat more baby cabbage. I hope all the Chunmiao babies will grow up healthily and sturdily!
Tags
Ingredients
Steps
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Prepare all the ingredients and cut the baby cabbage into eight equal parts. Chop the garlic into mince.
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Soak the vermicelli in warm water for about ten minutes
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Find a pot big enough to serve. Wait for the water in the steamer to boil and then steam it
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The sauce is more critical. The ratio of oyster sauce and light soy sauce is two to one. Salt and chicken essence can be added or not. If you like strong flavors, you can add some. Put the garlic into the juice and pour in an appropriate amount of olive oil (if there is no olive oil, you can use other vegetable oil instead). The taste of the juice at this time is relatively strong, but it doesn’t matter, the taste will become lighter when the water from the steamer drips!
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Steam the steamer over high heat for 5 minutes, then uncover the pot and spread the juice evenly into the plate. Cover the pot and continue steaming on high heat for 2 minutes, then turn to medium heat for 8 minutes, and then steam for about 3 minutes!
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Plate.
