Kimchi and vermicelli casserole

Kimchi and vermicelli casserole

Introduction:

"After work, I cleaned up the refrigerator and freezer, collected some stale goods, and made a mixed dish, ha ha! It's not beautiful, but it's delicious. It's very hot and has a little Korean flavor. Most of the ingredients can be used to make hybrid dishes, as long as they taste good. Today, I named this hybrid dish "pickled assorted vermicelli casserole" as follows

Production steps:

Step 1: heat the frying spoon, add proper amount of cooking oil and stir fry pork slices.

Step 2: stir out the oil and stir fry the meat with onion.

Step 3: add the hot cabbage and stir well. After stir well, add some boiling water.

Step 4: bring the water to a boil, add the frozen tofu, soaked shredded kelp and cabbage, and simmer for about 5 minutes.

Step 5: then pour in green peas and mix well.

Step 6: season with salt.

Step 7: adjust the flavor, put in the soaked vermicelli and stir fry well.

Step 8: out of the pot code plate can be served.

Materials required:

Hot cabbage: 400g

Frozen tofu: 500g

Pork: 100g

Cabbage: 200g

Onion: 100g

Dried vermicelli: 50g

Dried kelp silk: 30g

Green peas: 50g

Cooking oil: 20g

Salt: 3 G

Water: moderate

Note: the characteristics of this dish; rich ingredients, comprehensive nutrition, soup and dishes, rich taste. Warm tips: 1. If you like spicy food, you can also put some pickle soup. 2. Because in the early pickling process of spicy cabbage, fruits, leeks, peppers, ginger, garlic, dried fish, fish sauce, salt, sugar and monosodium glutamate were put in it, so when making this dish, there is no need to put other condiments, just need to use an appropriate amount of salt to adjust the salty taste. This home-made mixed dish "kimchi and vermicelli casserole" is ready for your reference!

Production difficulty: simple

Craft: Stew

Production time: 10 minutes

Taste: slightly spicy