Beef cabbage vermicelli spicy pot

major constituent

300 grams of beef in oyster sauce? Chinese cabbage core 1? 1 vermicelli? Half a carrot for three people

Attachment others

Scallion 1 segment? Six cloves of garlic? Ginger 1? A little oil? Proper amount of soy sauce? A little salt? Water 1 bowl

The favorite dish in winter is a pot of stew, which saves trouble and time. In order to make this dish sound more "tall" and better named, I call this stewed beef and cabbage vermicelli "beef and cabbage vermicelli incense pot". Is this more visual?

No matter what the name is, the essence is the same, that is, delicious and unprofessional!

Chinese cabbage in winter is fresh, crisp and a little sweet. Put some water in it, it will be delicious even if it is cooked in white water. Put a few knives of meat, a handful of vermicelli, classic home cooking.

Method for making beef, cabbage and vermicelli hotpot

Step by step

1

Group photo of ingredients: beef slices in oyster sauce, Chinese cabbage, vermicelli, carrots and green onions are ready;

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2

Soak vermicelli in cold water to soften before using;

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three

Cut the cabbage into large pieces or tear it by hand;

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four

Cut carrot into thick slices, onion into rings, garlic into sections, and ginger into shreds;

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five

Pour a little oil into the wok and saute chopped green onion, shredded ginger and garlic cloves;

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six

Stir-fry carrots for 2 minutes;

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seven

Add cabbage, sprinkle a little salt and stir-fry constantly to make the cabbage slightly soft;

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eight

Pour in proper amount of soy sauce and hot water, and bring to a boil;

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nine

Spread the soaked vermicelli on the cabbage;

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10

Finally, spread the beef slices in oyster sauce evenly on the vermicelli; I used beef slices in oyster sauce. If I use the original sliced beef, I can marinate it with a little oyster sauce, soy sauce, salt and starch in advance. Or directly use beef slices and mutton slices, the taste will be different;

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1 1

Cover and heat over high fire for 3 minutes;

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12

When the time is up, mix the meat slices and Chinese cabbage vermicelli evenly with chopsticks, sprinkle a little coriander or leek powder and pepper rings on the surface, directly take out the pot and heat it to serve.

Finished product map of beef, cabbage and vermicelli spicy pot

Cooking skills of beef, cabbage and vermicelli spicy pot

skill

1. Chinese cabbage is delicious only if it is torn or cut into large pieces. Cooking for a long time will taste better and the soup will be slightly sweet;

2. Beef can be replaced with pork belly, mutton slices and fat beef slices;

This pot tastes delicious. If you want to eat spicy food, you can cook it with douban spicy sauce or a few dried red peppers, or put chopped green and red peppers or millet spicy before cooking, which will have different spicy taste;

In order to save time, vermicelli should be made into fine powder, soaked in cold water or warm water in advance and cooked in a pot. It is not recommended to use hot pot coarse powder, which takes a lot of time to cook until it is soft;

In the same way, you can also add easy-to-cook and delicious ingredients such as tofu, tofu brain, mushrooms and radishes, so that you can never get tired of eating them.