Stewed Cabbage Vermicelli

Name: Stewed Cabbage Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 260g Wide powder; 0.5 pcs Chinese cabbage; 1 tablespoon Vegetable oil; 2 pcs Dried chili; 1 tablespoon pepper; 2 pcs garlic; 3 tablespoons Soy sauce; 0.5 tsp salt; 1 tablespoon Steamed Fish Soy Sauce

by Scattered 2011

4.7 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

My favorite dish in winter-stewed cabbage vermicelli! In other words, people in the north really like this dish. For example, my neighbors and friends will cook this dish every three weeks. The ordinary ingredients are actually so delicious by them, and I can't smell them. Originally, I thought they added pork belly in their cooking, or how could it be so fragrant that the two seemingly dull ingredients such as cabbage and vermicelli. As a result, when I inquired, they didn't put any meat at all, it was the actual cabbage stewed vermicelli. Later, I tried to make it again. I didn’t expect the vermicelli and cabbage to be a natural match. No meat, but it tastes better than meat. My family said it was delicious, and they also asked to eat it every few days~~ O(∩_∩)O~~"

Ingredients

260g Wide Powder
0.5 pcs Chinese Cabbage
1 tablespoon Vegetable Oil
2 pcs Dried Chili
1 tablespoon Pepper
2 pcs Garlic
3 tablespoons Soy Sauce
0.5 tsp Salt
1 tablespoon Steamed Fish Soy Sauce

Stewed Cabbage Vermicelli

1. Prepare ingredients: wide flour; lift wide flour and soak in water until soft;

2. After washing the cabbage, chop the cabbage clapper and cabbage leaves separately;

3. Slice garlic; cut dried chili into sections; prepare peppercorns;

4. Pour an appropriate amount of vegetable oil into the wok to heat up, add garlic slices, dried chili segments, and peppercorns to fry until fragrant;