Cabbage with Cold Vermicelli

Name: Cabbage with Cold Vermicelli
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a piece cabbage; 1 roll Rice noodles; 1 stage carrot; 3 pcs Garlic cloves; 2 tablespoons Soy sauce; 1 tablespoon Rice vinegar; Some salt; 1 spoon Chicken Bouillon Powder; 2 tablespoons Chili powder; Some oil

by Senyu Baking

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Vegetable dressing is generally divided into two types: raw mix and cooked mix. The so-called raw mix refers to fresh fruits and vegetables. You can add seasonings, such as cucumbers, tomatoes, etc.
The cooked mix means that some or all of the ingredients must be blanched or heated in other ways before they can be mixed.
When mixing vegetables, processed cooked oils, such as scallion oil, chili oil, pepper oil, etc., are generally used. This oil can enhance the taste of the dishes and make them richer.
You can choose which oil to use for your own taste. Cooking at home is so casual and willful. "

Cabbage with Cold Vermicelli

1. Prepare the required ingredients.

2. Shred cabbage and carrots, mince garlic and set aside.

3. Boil the cabbage, carrots, and vermicelli in a pot with water, then blanch the cabbage, carrots, and vermicelli with cold water and drain the water for later use.

4. Put all the ingredients in a large bowl.

5. Add oil to the pot and fry the pepper and green onions until fragrant.

6. Air the fried oil to 80% hot and strain it into a bowl with chili powder.

7. Then add light soy sauce, rice vinegar, salt, chicken essence to taste, pour it into a large bowl with vegetables and mix well.

8. Finished picture.

9. Finished picture.

10. Finished picture.

Tips:
1. Add proper amount of salt or cooking oil to the pot when blanching vegetables to make the color brighter.
2. Immediately blanching the dishes with cold water can make the taste crisp and crisp.
3. WeChat ID: xingyunmamami (lucky mommy all spells)