Steamed Baby Cabbage with Garlic Vermicelli
Overview
How to cook Steamed Baby Cabbage with Garlic Vermicelli at home
Tags
- hot dishes
- appetizers
- home cooking
- chinese banquet
- pregnant women
- maternity
- old man
- dinner with friends
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- banquet dishes
- lunch
- dinner
- students
- baby cabbage
- cooking wine
- dried red chili pepper
- garlic
- light soy sauce
- mung bean vermicelli
- onions
- steamed fish with soy sauce
- white sugar
- salt
Ingredients
Steps
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Chop the green part of the green onion, cut the dry red pepper into rings, and mince the garlic.
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Remove old roots of baby cabbage, wash and cut into small pieces lengthwise.
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Pour a few drops of vegetable oil and a spoonful of salt into a pot of boiling water, add the baby cabbage and blanch it for 1 minute.
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Remove and place on a plate.
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Add soaked vermicelli on top. (Soak the vermicelli in advance until soft)
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Heat oil in a pan, add half of the chopped garlic and stir-fry over low heat until the garlic turns yellow.
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Pour into a bowl, add the other half of the chopped garlic, steamed fish soy sauce, light soy sauce, sugar, and cooking wine, and mix well.
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Pour the prepared sauce over the vermicelli, steam it for about 10 minutes after the water boils.
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Take out and add chili rings and chopped green onions.
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Heat a spoonful of oil in a pot and pour it on the chopped green onions and chilies.
