1. Preparation: Soak the dried vermicelli in warm water (15 minutes), set aside
2. Preparation: Wash the cabbage and cut into cabbage slices, separate the cabbage stems from the cabbage leaves, and set aside
3. Preparation: Cut beef and tofu into small pieces, cut the green onion into chopped green onions with an oblique knife, and cut garlic into slices, set aside
4. Put the bottom oil in the pot. After the oil is hot, put the onion and garlic until fragrant
5. Put the cabbage stalks in first, stir fry to soften and become slightly transparent (pictured)
6. Add cabbage leaves and stir fry together
7. When the cabbage leaves are not firm, add soy sauce and stir-fry together evenly
8. Pour boiling water into the pot, and pour more after the water has passed the cabbage, as shown in the figure (the flour noodles absorb water, so a little more water is needed), put in the oil and mix well
9. Remove the soaked vermicelli, put it in the center of the pot, pour 1 tablespoon of balsamic vinegar (adjust the amount according to your taste), and stir.
10. Put 2 teaspoons of sugar and 1 teaspoon of salt, and stir well. After boiling, cover the lid and simmer over medium heat for 10 minutes
11. Stew until the cabbage turns yellow, add beef cubes and tofu cubes, stir evenly, cover and continue to cook for 10 minutes (if you find that the water is not enough, you can add some boiling water at this time)
12. Before serving, sprinkle some chopped green onion, stir, and the fragrant cabbage beef stew vermicelli is ready! Students who like spicy flavor can sprinkle a little dried chili section and stir out the pot.
Tips:1. The stewing process of vermicelli is more absorbent, you can add a little more water at the beginning; I bought the vermicelli from Hong Kong Jinniao (big cong loves vermicelli, I highly recommend my vermicelli, and the boiled Q is elastic and smooth, and it sucks. Haha), you can add fans according to your preference, sweet potato flour instead
2. Cut the tofu into small pieces to add more flavor
