The practice of cold cabbage vermicelli
condiments
250 grams of cabbage. 50 grams of dried vermicelli.
condiments
50ml of oil, 5g of salt, 0g of sugar10g, fragrant vinegar10ml, 5ml of nine-degree rice vinegar, 5ml of soy sauce15ml, 5ml of oyster sauce, 30g of tenderloin, 5ml of cooking wine, 5ml of Chili oil and 3 drops of mustard oil.
working methods
1 Wash the cabbage for later use.
The fan is soaked in cold water first.
3 Cut the cabbage vertically into three sections. Cut the soft and thick part into two or three pieces.
4 shred.
5. Put the chopped cabbage in the basin.
6. Slice tenderloin, add soy sauce and cooking wine and marinate 10 minutes. Take hot oil out of the pan, stir-fry shredded pork until cooked, add Chili oil and stir-fry until fragrant.
7 adjust the seasoning into juice.
Boil the vermicelli for five minutes, soften and break, then take it out and let it cool.
9 Pour the juice into the cabbage, and add shredded pork and vermicelli.
10 Mix well and serve.
Matters needing attention
Cutting cabbage means cutting along the silk to make it crisper and taste better.
First, mix all the seasonings into juice, so that the taste will be more uniform.
The drier the shredded pork, the better it tastes. [ 1]
The practice of cold cabbage vermicelli is very simple. As long as you master the production method in your daily life, you can make it very delicious and successful at home. In fact, only by mastering more food in daily life can we improve the quality of our diet and thus better promote the balance of nutrition.