Chinese cabbage with minced meat and vermicelli(rou mo fen si xiao bai cai )

Chinese cabbage with minced meat and vermicelli

Introduction:

"In hot summer, in order to maintain vigorous energy and balanced dietary structure, we should eat more seasonal vegetables rich in vitamins. Pakchoi is rich in vitamins, light and delicious, relieving heat and appetizing. It's a very common home dish, and it's also a home dish with meat and vegetables. Minced meat with Chinese cabbage and vermicelli, I especially like the vermicelli inside. It's delicious and full of the fragrance of Chinese cabbage. This dish is very commendable. "

Production steps:

Step 1: get the materials ready.

Step 2: soak the vermicelli in cold water for 10 minutes.

Step 3: heat the oil in the pan for 6 minutes, add green onion and ginger, stir fry the minced meat until it changes color.

Step 4: after the cabbage, put cooking wine.

Step 5: release and season.

Step 6: stir fry the fans.

Step 7: stir fry the vermicelli soft and add salt.

Step 8: sugar.

Step 9: all put, quickly stir fry for 1 minute, turn off the fire, put monosodium glutamate, stir evenly, out of the pot into a plate.

Materials required:

Cabbage: 250

Minced pork: 100

Fans: 50

Shredded scallion: right amount

Shredded ginger: right amount

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Sugar: right amount

MSG: right amount

Note: 1. The characteristics of root drama vermicelli, master the fire, not easy to fry too long. 2. Some people like to eat the pakchoi crispy, some people like to eat the pakchoi rotten, adjust the cooking time according to the circumstances.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Rou Mo Fen Si Xiao Bai Cai