Blooming
1.
Prepare all the ingredients, baby cabbage, dried red pepper, ginger, garlic
2.
Cut the vermicelli short, put it in a pot of boiling water and boil until soft
3.
Pour into the basin and set aside
4.
Cut dried red peppers into small pieces for later use. Take a small bowl and add light soy sauce, sugar, chili oil, oyster sauce, salt, vinegar, minced ginger and garlic, and mix thoroughly.
5.
Put the vermicelli in a small basin under water control, pour the sauce on the vermicelli and mix well
6.
Wash the baby cabbage and disassemble it into pieces, and then place them on the plate one by one
7.
Arrange the mixed vermicelli evenly on the baby cabbage, pour the remaining soup on the vermicelli, sprinkle the cut dried red pepper
8.
Add water to the steamer, put the plate in the pot, add a lid to the pot and turn on high heat. After boiling the pot, steam for 6 or 7 minutes to get out of the pot. After it’s out of the pot, use chopsticks to tidy it up and serve it
9.
This is the second time I have learned to do it, and it is the most satisfying one. In comparison, I really didn’t do it this time
Tips:
1. For baby dishes, use a slightly larger plate, and the part of the dish that is too small and overlaps will not be easy to cook;
2. The fine vermicelli can easily absorb the juice, so you can use a little more when making the juice;
3. Don't steam it for too long, otherwise the leaves will be too soft and the appearance will be affected;
4. The sauce can be blended freely according to your favorite taste;
5. Remember not to put too much light soy sauce, otherwise the finished product will be affected.
