The practice of cold cabbage vermicelli
Ingredients
250g cabbage. 50g dried vermicelli.
ingredients
50ml oil, 5g salt, 10g sugar, 10ml balsamic vinegar, 5ml nine-degree rice vinegar, 15ml soy sauce, 5ml oyster sauce, 30g tenderloin, 5ml cooking wine, 5ml Chili oil and 3 drops mustard oil.
method of work
1 Wash the cabbage for later use.
2 fans are 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 cut the silk.
5. Put the chopped cabbage in the basin.
6. Slice the tenderloin, add soy sauce and cooking wine and marinate for 10 minutes. Take hot oil out of the pan, fry the shredded pork until cooked, and add Chili oil to stir fry until fragrant.
7 adjust the seasoning into juice.
8 Boil the vermicelli for five minutes, soften and break, then remove it and cool it.
9 Pour the juice into the cabbage, and add shredded pork and vermicelli.
10 Mix well and serve on a plate.
matters need attention
Cutting cabbage is to cut it along the silk to make it crisper and taste better.
First, mix all the seasonings into juice, which will make them taste more evenly.
Stir-fried shredded pork as dry as possible to taste better. [ 1]
The practice of cold cabbage vermicelli is very simple. As long as we master the production method in our daily life, we can make it particularly delicious and successful at home. In fact, only by mastering more food in our daily life can we improve the quality of our diet, so that we can better promote the balance of nutrition.