Steamed Vermicelli with Chopped Pepper and Baby Vegetables

Name: Steamed Vermicelli with Chopped Pepper and Baby Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2s Baby dishes; 2 small handfuls Rice noodles; 5 cloves garlic; 2 tablespoons Chopped pepper; 1 Chives; Some Soy sauce; a little Oyster sauce; a little oil; Some water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The nutritional value of baby cabbage is the same as that of Chinese cabbage. It is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc. The content of trace element zinc is among the best in vegetables, and it contains molybdenum which can inhibit the absorption of nitrite amine. Baby cabbage is not a genetically modified product. It is a new vegetable variety introduced from Japan. It is called baby cabbage because of its small size. Baby cabbage has a tender yellow heart, short cooking time and tender taste, so it is accepted by more and more families.
It is often used when eating hot pot or making soup, but today I use it to make an appetizing and delicious baby vegetable steamed vermicelli. This is a common dish in restaurants, and the price is generally above 18 yuan. In fact, I made it at home, which is not even more than 6 yuan. The taste can also be adjusted at any time, with chopped pepper, garlic, and tempeh. You can toss as you like. The vermicelli uses Longkou vermicelli, one by one does not stick to each other, the taste is still chewy. If you want to save trouble, just drizzle it with light soy sauce or steamed fish soy sauce. If you don't think it is too much trouble, you can stir fry some minced garlic and boil some sauce to make it more delicious. "

Ingredients

2s Baby Dishes
2 small handfuls Rice Noodles
5 cloves Garlic

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2 tablespoons Chopped Pepper
1 Chives
Some Soy Sauce

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a little Oyster Sauce

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a little Oil

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Some Water

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Steamed Vermicelli with Chopped Pepper and Baby Vegetables

1. Wash baby vegetables clean, soak the vermicelli in warm water and cut it softly;

2. Cut the vegetable in half, and divide each half into 4 pieces. Don't remove the core at the root, so that the pieces can be connected together;

3. Find a large plate, put the baby dishes on the plate, and put the vermicelli on top of the dishes;

4. Put the dish in the cold water steamer, because I have steamed 4 dishes in this pot, so I put it on the middle and lower level; cover the lid, steam on high heat and steam for 15 minutes;

5. When steaming vegetables, treat the sauce: crush the garlic and chop minced, put a little oil in the pot, sauté the minced garlic over low heat until it is fragrant, slightly yellow;

6. Then pour the light soy sauce and oyster sauce to get the fragrance, pour some water and boil; light soy sauce and oyster sauce are both salty, so add salt appropriately;

7. Take the vegetables out of the pot, drizzle them with the sauce, scoop two tablespoons of chopped peppers, sprinkle with chopped green onions, and finally pour a little bit of hot oil. If you like light, oil can not splash.

Tips:
The baby cabbage does not need to be blanched, it can be steamed until it is steamed raw; the vermicelli must be soaked in warm water in advance and then steamed; the sauce can be omitted, and the light soy sauce or steamed fish soy sauce can be omitted directly; sprinkle with chopped pepper and chives. Pour a little bit of hot oil to make the vegetables more fragrant; the sauce has a strong garlic fragrance, which is very tasty when it is poured on the vegetables and vermicelli.