When Making Egg Scrambled Vermicelli, Don’t Fry It Directly, Add One More Step, It Looks Good and Delicious
1.
Soak mung bean vermicelli in water in advance to soften. My family usually prepares a few packets of mung bean vermicelli, whether it is cold, stir-fried or boiled in soup, they are especially delicious.
2.
Wash the cabbage to remove the thick stems, cut into strips, beat the eggs into a bowl and set aside.
3.
Put an appropriate amount of water in the pot. After the water boils, put the mung bean vermicelli on high heat for about 30 seconds to remove.
4.
Soak the mung bean vermicelli taken out in ice water. After cooling down, take it out and cut it slightly. Add a little cooking oil and mix it.
5.
Pour the beaten egg liquid into the pan, fry and set the shape, use chopsticks to slide it out and take it out for later use.
6.
Add the oil again, sauté the garlic diced on a low heat, add the chopped cabbage, and sauté until softened on a high heat.
7.
Add the mung bean vermicelli and the scrambled eggs.
8.
Add 1 tablespoon of light soy sauce, 1 tablespoon of oil consumption, and appropriate amount of salt to quickly stir and fry all the seasonings evenly.
9.
Finally, add the chopped green onions and stir-fry for a few times on high heat to get out of the pot.
10.
A very delicious cabbage with rice and vermicelli is ready. The addition of eggs is not only rich in taste, but also better in taste. The preparation method is also very simple, and novices can also see it.
Tips:
1. Do not scald the mung bean vermicelli for a long time in boiling water. Take it out and immediately overcold water, even more ice water.
2. The vermicelli should not be fried for a long time after being put in the pot, and the seasoning should be quickly stir-fried evenly.
