Chinese Cabbage Stewed Vermicelli

by Red Bean Kitchen

4.7 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Chinese cabbage is the representative dish of winter vegetables.
In the winter in northern my country, Chinese cabbage is a frequent visitor on the table, so there is a saying that "winter cabbage is as beautiful as a bamboo shoot". Chinese cabbage has high nutritional value, and there is a saying that "100 vegetables are not as good as Chinese cabbage".
The air is particularly dry in autumn and winter, and the cold wind can do great harm to human skin. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have a good skin care and beauty effect.
This dish is one of the most homemade delicacies in winter, suitable for all ages. "

Chinese Cabbage Stewed Vermicelli

1. Slice meat jujube, chop green onion, ginger, garlic and chili.

2. Pour oil into the wok and stir-fry the jujube.

3. Stir-fry until the jujube becomes transparent.

4. Add the washed and sliced Chinese cabbage and stir fry.

5. Add the green onion, ginger, garlic and chili and continue to stir fry.

6. Stir-fry until the cabbage becomes soft and add the shiitake mushroom strips.

7. Add light soy sauce.

8. Join the soy sauce.

9. Add sugar and some water.

10. Add a lid and simmer on high heat until the cabbage is soft and rotten.

11. Add some salt to taste.

12. Then pour in the soaked vermicelli.

13. Cook until the vermicelli becomes transparent, add a little chicken sesame oil, stir fry evenly and turn off the heat.

Tips:

This dish can be slightly more soup, the noodles absorb water and easily rise, so you can add more soup to make it delicious.

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