Beef balls and vermicelli stewed with cabbage (oil-free stew is healthier)

Overview

Chinese cabbage is often eaten in winter. Chinese cabbage is rich in a variety of vitamins and dietary fiber, which can aid digestion, promote gastrointestinal motility, reduce fat, clear away heat, detoxify and eliminate internal heat. There are many ways to do it. The cabbage in early winter is emerald green, which is very suitable for stir-frying, stir-fried tofu, etc. In late winter, the cabbage is white and not so green in color, and is most commonly eaten as a stew. Stewing can also be done in a variety of ways. The method used today is stewing, add water and cook directly. It seems simple, but it actually tastes very good. It uses beef balls as the base, the cabbage is stewed until it is soft and mushy, and simple oyster sauce is added to make it fresh. Leave some soup juice and serve it with porridge and steamed buns. It is really comfortable.

Tags

• hot dishes
• home cooking
• preparing meals
• winter recipes
• lunch
• dinner
• beef meatballs
• chinese cabbage
• fungus
• light soy sauce
• oyster sauce
• vermicelli
• salt
• white pepper

Ingredients

Steps

1. 1 Appropriate amount of Chinese cabbage leaves, soak fungus in advance, soak vermicelli in hot water until soft, appropriate amount of beef meatballs, oyster sauce, and light soy sauce.

   

2. 2 Put an appropriate amount of water in the pot, put the meatballs in and cook for 3 minutes.

   

3. 3 Add vermicelli, cabbage, and fungus in turn.

   

4. 4 Add salt, white pepper, oyster sauce, and light soy sauce to taste.

   

5. 5 Simmer over medium heat until the vermicelli is cooked through and the cabbage is tender, then turn off the heat.

   

6. 6 The cabbage stewed in this way is light, with the aroma of beef meatballs and the faint sweetness of cabbage.

   

7. 7 In the north, cabbage stew is served in one pot, and each person has a bowl. It can be eaten as a staple food. One bowl will warm your stomach and make you feel comfortable.