Fried Vermicelli with Cabbage
Overview
When I lived in Zhejiang, there was a popular vegetarian dish in a small restaurant, and I had to order it every time. In fact, you can make the taste of a restaurant at home, as long as you remember two key points. 1. The vermicelli cannot be soaked for too long. If it is over-soaked, it will taste bad when fried. 2. Do not add water and must be dry fried. If you like it, you can take a look.
Tags
Ingredients
Steps
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Sit in a pot and boil water. Do not boil the water until it is slightly hot to the touch, then put the vermicelli into it to soak. Soak until the color turns white.
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Shred the cabbage, slice the ginger and garlic, shred the green onions, and cut the peppers into rings.
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Put peanut oil in the pot, add Sichuan peppercorns and stir-fry over low heat. Stir-fry until the peppercorns turn black, remove the peppercorns and discard.
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Add onion, ginger and garlic and stir-fry until fragrant.
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Add cabbage and stir-fry until soft.
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Add the soaked vermicelli and stir evenly with chopsticks. Add salt, dark soy sauce, and light soy sauce, and stir constantly with chopsticks until the water in the pot is completely dry.
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After the sauce is fragrant, it can be taken out of the pan.
