"Cabbage is the most common vegetable eaten by the people, especially in the winter in the north, it is indispensable for every family. There is a saying that "winter vegetables are as beautiful as bamboo shoots". The high nutritional value of cabbage, there is a "hundred vegetables as good as cabbage" said. In my family, cabbage is more popular, simple and casual approach is always sold very well. My daughter likes dumplings stuffed with cabbage, and my husband likes stewed cabbage. I like steamed cabbage or vermicelli in vinegar. Today I will introduce this steamed cabbage with garlic vermicelli. The vermicelli smooth cabbage absorbed enough garlic sauce to be very flavorful. With the addition of colorful diced chili peppers, the veggies are actually.

Spices

Cabbage kernel (one)

Spices

Salt (moderate) sugar (5g) chicken essence (moderate) soy sauce (30ml) garlic (10 cloves) carrots (a little) cooking oil (moderate) peppercorns (10 grains) vermicelli (30g) red bell pepper (half) shrimp skin (a handful) shallots (two) yellow pepper (half)

Cookware

Crockpot

One

Soak the vermicelli in hot water.

2

Cut the cabbage into 4 pieces.

Three

Dice the red and yellow peppers, carrots and garlic.

four

Stir fry the minced garlic and shrimp in hot oil until golden brown.

V

Add soy sauce, sugar and a little chicken essence.

Six

6. Pour in the right amount of water seasoned with salt as appropriate and simmer to make the garlic sauce.

Seven

Find a slightly larger flat plate, and use the soaked and drained vermicelli to spread 2/3 of the bottom.

Eight

Then lay the cabbage core.

9

Sprinkle a layer of red pepper, yellow pepper, carrot, do not use up, leave 1/3.

10

Pour over the prepared garlic sauce, leaving a little juice.

11

Cover the remaining vermicelli with the sauce and pour the remaining sauce over the vermicelli.

12

Steam over high heat for 10 minutes.

13

Heat the oil in a wok and pop the peppers.

14

After steaming, sprinkle the remaining red pepper, yellow pepper and diced carrots, sprinkle chopped parsnips, and pour in the hot oil to remove the peppers and serve.

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