Time flies, and the summer of 2020 comes as scheduled. As the weather becomes hot, people's appetite has gradually changed. In the past, when it was cold, we had to steam four cups of rice at a time, but now we can't finish steaming only two and a half cups at a time. In this case, Yueyue doesn't want to cook much, but uses another food instead, which can be used as a dish or a staple food. The practice is also quite simple, Aauto Quicker.
This delicious dish is fried vermicelli with cabbage, which is Yueyue's favorite. It will be fried once every three to five times. Cabbage is also called cabbage, and some places call it cabbage, cabbage, cabbage, cabbage and lotus. There are quite a few names of this vegetable, of course, there are several kinds, including flat buns, iron buns, purple buns and beef hearts.
Cabbage contains a lot of vitamin C, vitamin b 1, folic acid and potassium. Every 100 grams of white cabbage contains 24 kilocalories, protein 1.5 grams, 0.2 grams of fat and 3.4 grams of carbohydrates. In addition, it also contains minerals and vitamins, which are lower in calories than broccoli, potatoes, lotus roots and carrots, so it is no problem to give more cabbage to your family at ordinary times. Moreover, cabbage has a high water content (about 90%), which is a kind of vegetable with more water and lower calories. In summer, friends who want to lose weight should not miss this ingredient. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high.
In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Germans believe that cabbage is the king of dishes. Eating cabbage with beef heart, flat bag, iron bag and purple bag can increase appetite, promote digestion and prevent constipation. Cabbage is also an ideal food for patients with diabetes and obesity.
The most common way of cabbage is to tear cabbage by hand, stir-fry cabbage with vegetables, stir-fry cabbage with eggs, and some friends like to use cabbage as a salad. However, the calories in most shredded cabbage salads are much higher than those in simple fried cabbage. Because salad dressing often contains oily ingredients, I suggest you try other ways.
Today, Yueyue wants to share the fried rice noodles with cabbage. If you add some minced meat, it is a famous dish: ants climb trees. Stir-fried vermicelli with cabbage is not only low in calories, but also full, refreshing and satisfying. In many restaurants, this dish is often more popular than other dishes. When we cook it at home, we only need to pay attention to one key, which is also a detail that many friends often ignore. No wonder it will still be sticky and greasy after frying with more oil.
Friends who usually like to eat cabbage know that when frying cabbage, they must be fried quickly, so as to minimize the loss of vitamin C in it, and it will be crisp and refreshing after cooking. But when frying with fans, how can they be as delicious as those sold in restaurants? Let's take a look together.
Name of recipe: Fried vermicelli with cabbage
Preparation materials: cabbage 300g, mung bean powder150g.
Auxiliary materials: ginger 1 piece, 2 shallots.
Production method: (The details that need to be paid attention to in the production process have been summarized at the end, so don't miss it.)
Step 1: First, after taking out the mung bean powder, soak it in warm water for 10 minute in advance until it feels slightly soft and can be bent at will.
You can cut it short with scissors, then boil water in a wok, pour the softened vermicelli into the wok and blanch it. When blanching, add a little cooking oil and white vinegar to the water, blanch the vermicelli for 30 seconds, immediately take it out and put it in a basin, then add clean water without vermicelli, soak it for 10 minute, and take it out and drain it for later use. This is the most critical step to stir-fry fans. As long as this step is done properly, no matter how fried, it will not stick to the pot.
Step 2: Next, wash the cabbage, cut off the hard stems of the roots, cut into filaments, wash in a wok, add a little cooking oil, add minced onion and ginger and stir-fry for fragrance.
Then, the shredded cabbage is poured into the pot, and the purple cabbage cut into thin strips is quickly fried with high fire, and it is easy to fry until it is broken.
Step 3: Then put the dried mung bean powder into the pot, and then season it.
Add a spoonful of salt, a little soy sauce and pepper, mix well and sprinkle with chopped green onion to serve.
Be careful when making Yueyue: (Precautions)
1. The vermicelli used here can be made of potato powder, sweet potato powder or rice flour, and soaked in advance until there is no hard core. No matter what kind of vermicelli is soaked, it is forbidden to use hot water, not all of them should be soaked in cold water, and then all of them should be blanched, so as to avoid sticking into lumps during the frying process.
If we want this dish to taste more fragrant, we can pour in cooking oil and add one or two dried peppers to fry it.
3. Because cabbage is easy to attract bugs, it is best to eat it now and buy it now. When you can't finish it once, you can dig out the hard stem in the middle, stuff it with wet newspaper and wrap it with plastic wrap. Keep it in the refrigerator and you can eat it for 2-3 days.
4. When choosing cabbage, it is best to choose cabbage with flat head and heavy hand. This kind of cabbage is packed tightly, with fat and tender core leaves and sweet taste.
Conclusion: In summer, if you don't want to cook, just eat cabbage and stir-fry vermicelli. After mastering the method, you can serve it in 5 minutes. It won't be sticky and sticky, and the calories are low. It is refreshing and satisfying, and it is delicious and not greasy.
May God bless you!