Steamed bacon with garlic vermicelli

Steamed bacon with garlic vermicelli

Introduction:

"During the Spring Festival, there are a lot of leftovers at home. It's a pity to throw them away. After finishing the bacon roll, there are still a few pieces of bacon left, and there are more Chinese cabbages at home. So today's dish is a dish I made with some leftovers. Although it's small meat and vegetable, I especially like the spicy garlic with the flavor of vermicelli. Although there is no scallop, the vermicelli are also delicious

Production steps:

Step 1: prepare materials.

Step 2: soak the vermicelli in warm water.

Step 3: spread the cabbage leaves on the plate and spread the soaked vermicelli on it.

Step 4: slice the radish

Step 5: cut the bacon into the right size and put it on the plate with the white radish.

Step 6: chop the garlic, mix the steamed fish, soy sauce, oyster sauce, soy sauce, sesame oil, salt, sugar and water into a sauce.

Step 7: heat the oil in a frying pan, add minced garlic and saute until fragrant.

Step 8: pour in the sauce and bring to a boil.

Step 9: pour the sauce into the plate and steam it.

Step 10: sprinkle some red chopped pepper.

Materials required:

Bacon: right amount

Fans: right amount

Cabbage: moderate

Chopped pepper: right amount

Garlic: right amount

Oyster sauce: right amount

Steamed fish soy sauce: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Salt: right amount

Appropriate amount: sugar

Note: sauce can also be directly into the plate without boiling, steaming, and finally less hot oil saute garlic poured. There is no limit to the sauce. After the sauce is prepared, you can dip it with chopsticks, and add the amount of materials according to the taste of each family. The steaming time should not be too long. Add more water to the sauce to avoid the dry taste of the vermicelli.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh