People who eat meat for a long time will want to eat some meat dishes, especially pure meat dishes that don't need any meat. This is because people eat too much oil and water, and some people can't digest it. If they continue to eat meat, they will feel like they can't eat it. If they are meat dishes, they will feel delicious.

Among many meat dishes, cabbage is cheap and delicious, especially the fried cabbage is excellent in taste and flavor, but the taste is a little too single if fried cabbage alone, and fried cabbage vermicelli is very good, with good taste, great taste and rich nutrients.

What I'm sharing with you today is the specific method of stir-frying cabbage with vermicelli. The key is how to make cabbage to make it crispy and delicious, and how to make vermicelli not broken and difficult to lump.

Step 1: Soak the vermicelli in advance until the vermicelli is soaked thoroughly, and then cut the vermicelli, so as to avoid the bad taste of the vermicelli when it is stewed for a while.

Step 2: clean a small cabbage, cut it into flocs, and then select the hard parts inside the cabbage and throw them away. Cut the appropriate amount of onion, garlic paste and dried Chili for reservation.

Reminder: Cabbage is really not easy to cook in a thick position. If it is fried with other cabbages, it will be soft in other places. This is not cooked yet, which will affect the overall taste.

Step 3: Add a proper amount of cooking oil into the wok, then add onion, garlic paste and dried Chili to stir-fry for fragrance, and finally add some spiced powder, pour shredded cabbage into the wok and stir-fry again to loosen it. When the volume of cabbage becomes smaller, add a proper amount of oil consumption and soy sauce to stir-fry again.

Step 4: Add vermicelli to the pot again, turn off the fire after stir-frying, constantly add monosodium glutamate and salt to the pot, and turn off the fire after stir-frying.

Reminder: When many people cook this cabbage fried vermicelli, it is very easy to fry the vermicelli. This is mainly because our fried vermicelli is old. If ordinary vermicelli soak them thoroughly to absorb nutrients, just put them in the pot and fry them slightly. If it is hard vermicelli, cook them beforehand, then cool them until they are solved, and finally pour them into the pot like this.

The above is the specific method of fried cabbage vermicelli shared with you today. The fried cabbage vermicelli not only tastes better, but also tastes refreshing and does not feel greasy at all.

In addition, many people don't know how to ensure that cabbage is not easy to be fried and softened. There are two main techniques. Remember these two techniques, and cabbage is crispy and delicious. Get rid of those hard and heavy leaves early before the first point, so as to avoid the loosening of other leaves after some of them are fried.