Stir-fried Vermicelli Cabbage with Shrimp Sauce

Name: Stir-fried Vermicelli Cabbage with Shrimp Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice noodles; Some cabbage; Some Shrimp oil; Some salt; Some Fennel; Some pepper; Some Doubanjiang

by Zhiping

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

When I went to Chengdu, I ate in the hotel where I was staying every day. I stayed for a long time. Later, I ate the typical Sichuan cuisine introduced in the recipe. This is the capital of gourmet food. I combined with my sister, since I have the opportunity to come. No matter what, you can’t repeat eating. Try to eat more as much as you can.

This dish is not listed in the recipe. My sister found that someone else had something to eat on the table, so she called the waiter and we wanted a dish like this. At that time, I didn’t even think about how an ordinary stir-fried fan would be delicious and long. After waiting, I realized that I lightly looked at the humble fried fans, the aroma of shrimp was very strong, and the cabbage and the fans blended in just right. At that time, I made up my mind to make it myself when I went home.

Shrimp sauce was boiled after returning from Chengdu. At that time, it was not boiled to make cold dishes, but for this dish that people will never forget after eating. I once fried cabbage with shrimp sauce alone, and it was also very good with rice. Okay, I think, with this method, you can't go wrong with other vegetables. Now it's a good season for leafy vegetables to go on the market, so you might as well make them and eat them. "

Ingredients

Some Rice Noodles
Some Cabbage
Some Shrimp Oil
Some Salt
Some Fennel
Some Pepper
Some Doubanjiang

Stir-fried Vermicelli Cabbage with Shrimp Sauce

1. cabbage.

Stir-fried Vermicelli Cabbage with Shrimp Sauce recipe

2. Shrimp sauce.

3. Fans.

4. After cutting the cabbage in half, cut into thin strips.

5. Put the chopped cabbage into water and wash it for later use.

6. The vermicelli is softened with boiling water for later use.

7. Add shrimp oil to the wok.

8. Add the pepper and fennel and stir fry to get the fragrance (if you have already put the pepper in the shrimp sauce, you can omit this step), add a little bean paste, you can also omit the bean paste. If you eat other people's food outside, there is no bean paste.

9. Pour the cabbage and stir fry. The bean paste brought back from Chengdu this time is not very salty, so I added salt as needed.

10. Put in the fans and stir fry together.

11. After the water from the cabbage is fully absorbed by the vermicelli, the two ingredients are thoroughly fused with each other, and then some flavor-enhancing chicken essence or MSG (I generally omit this step) can be put out of the pot.