Cabbage Vermicelli

Name: Cabbage Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 cabbage; Some Rice noodles; 1/2 onion; 1 carrot; Some Sliced ginger; Some Oil residue; Some Chicken Bouillon Powder; Some pepper

by Old Yang's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There is a special fragrance of onion inside. There is lard and oil residue, which is very fragrant. With carrots and cabbage, it is nutritious. "

Ingredients

1/2 Cabbage
Some Rice Noodles
1/2 Onion
1 Carrot
Some Sliced Ginger
Some Oil Residue
Some Chicken Bouillon Powder

Buy on JD Buy on Amazon
Some Pepper

Buy on JD Buy on Amazon

Cabbage Vermicelli

1. Soak the vermicelli in warm water and drain. Cut the onion, carrot, and cabbage into thin strips.

2. Stir-fry ginger slices with lard, onions, and stir-fry on low heat until the onions are slightly yellow. The aroma is fully analyzed. Add the carrots and fry them evenly.

3. Add cabbage oil residue and stir-fry until soft. Add salt, oyster sauce, a little steamed fish soy sauce, pepper, and 2 tablespoons of warm water. (Not too much, the cabbage still has water)

4. Put the fans in and put them on top of the cabbage. Cook for a while.

5. Stir fry to collect the juice, add chicken essence and sesame oil.

Tips:
1. This kind of fans is different from Longkou fans and is not easy to be soft. Soak in warm water for a while

2. Don't add too much water, but you have to taste the softness and hardness for the fans.

3. The fans should be on top of the cabbage, and won't stick to the pot.

4. Put the sesame oil for the color and luster, and I use it for the bottle of sesame oil that my family doesn’t like.