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

Baby cabbage with minced garlic and vermicelli

Introduction:

"Wawacai is a kind of pocket cabbage. It is sweet and tender, and tastes delicious. The medicinal value of cabbage is also very high. Cabbage contains calcium, phosphorus, iron and so on. The content of zinc in cabbage is not only among the highest in vegetables, but also can't be compared with meat and eggs. It also has the effects of nourishing stomach and diuresis, so you should always eat cabbage. Baby cabbage tastes good, and it's also good to eat fried. This baby cabbage with minced garlic and vermicelli and fried golden garlic taste delicious

Production steps:

Step 1: prepare ingredients, chop red pepper

Step 2: chop the garlic and set aside

Step 3: wash baby cabbage, control water and cut into 8.5 pieces

Step 4: put water in the pot and bring to a boil. Add salt, a little peanut oil and baby cabbage until translucent. Remove and control the water. Squeeze out the water by hand

Step 5: soften the fans, put half of them on the plate, and leave the rest on top

Step 6: put the baby food on the top of the fans, and add the fans in the middle of the baby food

Step 7: put oil in the pot, add half of the garlic powder, stir fry until golden, and then add the remaining garlic powder to stir fry until fragrant

Step 8: add raw soy sauce, sugar, salt, steamed fish and soy sauce

Step 9: pour on the vermicelli, add chopped red pepper, boil water in the pot, steam over high heat for 8 minutes,

Step 10: pour sesame oil out of the pot

Materials required:

Baby food: 2

Fans: 50g

Garlic: 2

Red pepper: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Steamed fish soy sauce: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Note: stir fry half of the garlic powder in low heat until golden, and then add the remaining garlic powder to stir fry until fragrant. The garlic flavor is strong. Add salt and peanut oil to the baby cabbage and cook it for a while. The dish should be boiled until translucent, and the water should be squeezed out by hand

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Suan Rong Fen Si Wa Wa Cai