Steamed Baby Vegetables with Garlic Vermicelli
1.
Soak the vermicelli in cold water for 20 minutes until soft, cut the baby cabbage into 4 cloves, peel the garlic and chop into puree, chop the red pepper, and chop the chives
2.
Put 2 tablespoons of salad oil in a pot, heat it to 30% hot, add garlic and stir fry until fragrant, add light soy sauce, water, sugar, and chicken essence to boil
3.
Serve the prepared garlic sauce and set aside
4.
Soak the soft vermicelli on the plate first, then spread the baby dishes
5.
Spoon the prepared garlic sauce on the baby cabbage
6.
Boil water in the pot, put on the steaming rack, put baby cabbage, cover and steam for 10-12 minutes. Sprinkle a small amount of chopped green onion and chopped red pepper on the surface after being out of the pot for decoration
Tips:
1. Baby cabbage is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc. The content of trace element zinc in cabbage is not only among the best in vegetables, even meat and eggs can't compare with it. Its medicinal value is also very high. Traditional Chinese medicine believes that its nature is mildly cold and non-toxic. Regular consumption has the effects of nourishing stomach, nourishing body fluid, eliminating polydactyly and quenching thirst, diuresis and detoxification, clearing away heat and detoxification.
2. The identification method of baby cabbage: Cabbage heart and baby cabbage are still very different. In terms of taste, Chinese cabbage has more water and is not as smooth as baby cabbage. From the color point of view, the leaves of baby cabbage are tender and yellow, while the heart of cabbage is yellow with white color due to less sunlight. The leaf base of the vegetable is narrow and the leaf veins are thinner, while the leaf base and veins of the Chinese cabbage are wider. From the perspective of the core, the core of the Chinese cabbage grows tightly, and the leaves are severely shrunken and twisted. The leaf surface is relatively flat.
3. The size and thickness of baby cabbage determine the length of steaming time. Generally, small ones will be steamed for 10 minutes, and larger ones will need to be steamed for 12 minutes.
4. When frying garlic, the temperature of the oil should not be too high before entering the pot, so as not to fry the outside and the fragrance inside.
