Cabbage Heart

Name: Cabbage Heart
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A heart of cabbage Cabbage Heart; A roll Mung bean vermicelli; 150g Dried Tofu; 4 cloves garlic; 100g Pork lean shredded pork; 2 spoons White vinegar; Spoonful Sugar; Some Mustard oil; a little Laoganma tempeh spicy oil

by Green olives

4.8 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

Eat raw cabbage to prevent heatstroke, reduce heat, detoxify, prevent constipation, moisturize the lungs, and the nutrients are not easy to destroy. All year round. Adding mustard oil is spicy and refreshing. "

Ingredients

A heart of cabbage Cabbage Heart
A roll Mung Bean Vermicelli
150g Dried Tofu
4 cloves Garlic

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100g Pork Lean Shredded Pork
2 spoons White Vinegar
Spoonful Sugar

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Some Mustard Oil
a little Laoganma Tempeh Spicy Oil

Cabbage Heart

1. Go to the cabbage to help keep the core.

2. Wash and cut filaments vertically.

3. Cut dried tofu into thin strips.

4. The vermicelli is cooked.

5. Pull cold.

6. The shredded tofu becomes soft and cool.

7. Lean pork shreds are fried in oil.

8. Dried tofu shreds, vermicelli controlled dried water and cabbage shreds, and lean pork shreds are placed in a basin. Add white vinegar, salt, sugar, mustard oil, minced garlic, tempeh spicy oil and mix well.

Tips:
The main point of the cold dish is to have more vinegar and garlic to taste it. Taste as you mix and adjust the addition of vinegar and sugar. This dish feels sweet, sour and slightly spicy.