Baby cabbage with minced garlic and vermicelli(suan rong fen si wa wa cai )

Baby cabbage with minced garlic and vermicelli

Introduction:

Production steps:

Step 1: cut the baby cabbage into strips and set aside.

Step 2: soak the fans in cold water.

Step 3: steam baby cabbage for about three minutes, steam most of the water out, turn off the fire, and pour out the water.

Step 4: scald the vermicelli with hot water, take them out immediately, cool them too much (make sure they are too cold, otherwise the taste of steamed vermicelli is very bad), drain the water and set them on the plate.

Step 5: prepare chopped red pepper and a large amount of minced garlic.

Step 6: cool the oil in a hot pan (less oil, because it will be added again later). Heat the garlic powder 30% of the oil and heat it over low heat to golden color,

Step 7: add a little steamed fish, soy sauce seasoning, a little salt.

Step 8: pour the garlic evenly on the vermicelli, steam up the steamer, put it into the steamer for five minutes and turn off the fire. Out of the pot, and then a small amount of oil to make a golden garlic juice, sprinkle on the dish (like spicy, add red pepper can be broken)

Step 9: after mixing, ready to eat, convenient and delicious.

Materials required:

Baby food: right amount

Fans: right amount

Garlic: right amount

Pepper: right amount

Steamed fish soy sauce: right amount

Oil: right amount

Salt: right amount

Note: when other people make baby food, they always blanch it first and then steam it. I think the blanched food will be watery, and its taste is not as good as steaming, so it's my own idea. I don't know if it's good for everyone's taste. I hope you can give me more valuable opinions. Thank you very much~

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Rong Fen Si Wa Wa Cai