Hot and Sour Vermicelli with Chinese Cabbage

Name: Hot and Sour Vermicelli with Chinese Cabbage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chinese cabbage; 100g Sauerkraut; 50g Rice noodles; 3g Dried red pepper; 100g Oily tofu; 20g Black Fungus; 200g Fresh bamboo shoots; 5g Dried wolfberry; 10g ginger; 15g Chives; 20ml oil; 5g pepper; 2g salt

by dayuyu

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Chinese cabbage is a perfect match with sauerkraut and vermicelli, but there are still some particulars about which sauerkraut to use. Some sauerkraut is only suitable for eating alone, and some are suitable for stir-frying with other side dishes. The ones that match with Chinese cabbage are delicious after cooking together, such as sauerkraut for making sauerkraut. There is also a half-pack of sauerkraut for making sauerkraut fish. Today I make a traditional hot and sour vermicelli cabbage, which is cheap and delicious.
http://www.teflon-club.com/club/kaopu_detail.php?reid=1739"

Hot and Sour Vermicelli with Chinese Cabbage

1. All material drawings

Hot and Sour Vermicelli with Chinese Cabbage recipe

2. Chinese cabbage is sliced into slices, fresh bamboo shoots are cut into hob pieces, black fungus is torn into small pieces, vermicelli is cut into sections, green onions are minced, and ginger is shredded.

3. Heat oil in a pan, sauté the scallions white.

4. Add sauerkraut and ginger and stir fry.

5. Add fresh bamboo shoots and stir fry.

6. Add Chinese cabbage, salt, oily tofu and water and simmer for 5 minutes.

7. Add vermicelli and black fungus and simmer for 2 minutes.

8. Add medlar, chopped chives and pepper and stir-fry evenly.

9. The fresh and sour vermicelli cabbage is ready

Tips:
The order in which each dish is put into the pot is exquisite.

1. The scallion should be sautéed with oil, and the sauerkraut should be sautéed with oil before being boiled.

2. Black fungus and vermicelli are easy to know, so put them later.

3. Add more water, oily tofu and vermicelli are very absorbent.