Name: Vegetables with The Slightest Taste Can Also be Very Colorful-steamed Cabbage with Garlic Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cabbage core; 30g Rice noodles; A handful Dried shrimp; 1/2 Red pepper; 1/2 Yellow pepper; a little carrot; 10 cloves garlic; 30ML Soy sauce; Some salt; Some Chicken Essence; 5g Sugar; Some Cooking oil; 10 capsules pepper; Nigen Chives

Vegetables with The Slightest Taste Can Also be Very Colorful-steamed Cabbage with Garlic Vermicelli

by Beautiful home

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Cabbage is the most commonly eaten vegetable, especially in the winter in the north. Cabbage is indispensable for every household. It is known as "winter cabbage is as beautiful as bamboo shoots". Chinese cabbage has high nutritional value, and there is a saying that "100 vegetables are not as good as cabbage". In my house, cabbage is even more popular. Simple and casual methods are always very popular. My daughter likes dumplings stuffed with cabbage, and my husband likes to stew cabbage. I prefer vinegar or steamed cabbage with vermicelli. Today I will introduce this steamed cabbage with garlic vermicelli. The smooth vermicelli's soft cabbage sucks up the garlic-flavored sauce and is very tasty, with colorful colors. Pepper grains and vegetarian dishes can actually be very brilliant. "

Vegetables with The Slightest Taste Can Also be Very Colorful-steamed Cabbage with Garlic Vermicelli

1. The vermicelli is soaked in hot water to soften.

Vegetables with The Slightest Taste Can Also be Very Colorful-steamed Cabbage with Garlic Vermicelli recipe

2. Cut the cabbage core into 4 pieces.

3. Dice red pepper, yellow pepper, carrot, and mince garlic.

4. Heat oil in a wok and stir-fry the minced garlic and dried shrimps over low heat until golden.

5. Add light soy sauce, sugar, and a little chicken essence.

6. 6. Pour in an appropriate amount of water and season with salt as appropriate, and bring to a boil into a garlic sauce.

7. Find a slightly larger flat plate, and cover the bottom with 2/3 of the vermicelli soaked and drained.

8. Top with cabbage cores.

9. Sprinkle another layer of red pepper diced yellow pepper diced carrot diced, do not use up, leave 1/3.

10. Pour the prepared garlic sauce on top, leaving a small amount of juice.

11. Then cover the remaining vermicelli on top of the sauce, and pour the remaining sauce on the vermicelli.

12. Put the pot on high heat and steam for 10 minutes.

13. Heat oil in a pot and sauté the peppercorns until fragrant.

14. After the vegetables are steamed, sprinkle with the remaining red pepper, yellow pepper and carrot diced, sprinkle with chopped chives, and pour the hot oil from the peppercorns on top and serve.