Chinese cabbage with hot and sour vermicelli

Chinese cabbage with hot and sour vermicelli

Introduction:

"Chinese cabbage is a perfect match for sauerkraut and vermicelli, but it's important to choose which kind of sauerkraut to use. Some sauerkraut is only suitable for eating alone, some are suitable for stir frying with other side dishes, and Chinese cabbage is good for cooking, such as sauerkraut fish. At home, there are half a bag of pickled vegetables for fish. Today, it's cheap and delicious to make a traditional hot and sour cabbage with vermicelli. http://www.teflon-club.com/club/kaopu_ detail.php?reid=1739 ”

Production steps:

Step 1: all material drawings

Step 2: slice Chinese cabbage into slices, cut bamboo shoots into hob pieces, tear black fungus into small pieces, cut vermicelli into sections, chop scallion and ginger.

Step 3: in a hot oil pan, saute the scallions.

Step 4: add sauerkraut and shredded ginger to stir fry.

Step 5: stir fry with fresh bamboo shoots.

Step 6: add Chinese cabbage, salt, oil bean curd and simmer for 5 minutes.

Step 7: add the vermicelli and black fungus and simmer for 2 minutes.

Step 8: add Lycium barbarum, chopped chives and pepper, stir well.

Step 9: the delicious, sour and spicy Chinese cabbage is ready

Materials required:

Chinese cabbage: 400g

Sauerkraut: 100g

Fans: 50g

Dried red pepper: 3 G

Oily tofu: 100g

Auricularia auricula: 20g

Fresh bamboo shoots: 200g

Dried wolfberry: 5g

Ginger: 10g

Chives: 15g

Oil: 20 ml

Pepper: 5g

Salt: 2G

Note: the order of each dish is particular. 1. Scallion is fried with oil, sauerkraut is fried with oil after cooking. 2. Black fungus and vermicelli are easy to be cooked, so put them back. 3. Add more water. Oily tofu and vermicelli are very absorbent.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: hot and sour