Stewed vermicelli with Chinese Cabbage

Stewed vermicelli with Chinese Cabbage

Introduction:

"Chinese cabbage is the representative of winter vegetables. In the winter of northern China, Chinese cabbage is a frequent guest on the table, so it is said that Chinese cabbage is as beautiful as bamboo shoots in winter. Chinese cabbage has high nutritional value, there is a saying that "a hundred dishes are not as good as Chinese cabbage". In autumn and winter, the air is particularly dry, and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect. This dish is the most homely delicacy in winter, suitable for all ages. "

Production steps:

Step 1: slice the jujube, chop the onion, ginger, garlic and pepper.

Step 2: pour the oil into the frying pan and stir fry the jujube.

Step 3: stir fry until the jujube becomes transparent.

Step 4: add the washed and sliced Chinese cabbage and stir fry.

Step 5: add onion, ginger, garlic and pepper and continue to stir fry.

Step 6: stir fry until the cabbage is soft, then add the mushrooms.

Step 7: add soy sauce.

Step 8: join the veteran.

Step 9: add sugar and water.

Step 10: add the cover and simmer until the cabbage is soft and rotten.

Step 11: season with salt.

Step 12: pour in the softened vermicelli.

Step 13: cook until the noodles become transparent, add a little chicken essence oil, stir fry evenly, turn off the heat.

Materials required:

Chinese cabbage: 350g

Vermicelli: 100g

Mushroom: 6

Meat dates: 5

Onion and ginger: right amount

Garlic: 2

Chili: 2

Veteran: 5g

Soy sauce: 15g

Sugar: 2G

Chicken essence: a little

Sesame oil: a little

Salt: right amount

Note: this dish soup can be a little more, vermicelli water easily up hair, so you can add more soup, just delicious.

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: salty and fresh