condiments
Chinese cabbage 200g? 20 grams of fans? 5 grams of onion
condiments
The right amount of oil? Salt 1 spoon? The right amount of octagonal? 1 tablespoon soy sauce? Smoking should be moderate? 1 spoon oyster sauce
working methods
Cabbage, vermicelli and green onions are ready. Try to choose this Baotou cabbage when frying cabbage. More leaves, less vegetables, fried cabbage is delicious, and there won't be too much soup.
Boil the vermicelli in water until it is medium-cooked, that is, stir-fry it in the dish. Because the vermicelli is dry and not soft, it should be cooked in advance and soaked in cold water so as not to stick together. It is best to use sweet potato powder for vermicelli, which is not fragile.
Cut the cabbage into diamond-shaped blocks, and cut the green onions into sections for later use.
Put oil in the pan and star anise and chopped green onion in the wok. I remember when frying vegetarian dishes, if we want to fry meat, we put a few star anises in the wok, and the taste will be different immediately.
Pour in cabbage, then pour in a spoonful of oyster sauce and a little soy sauce.
Add a spoonful of soy sauce and a spoonful of salt to taste. When frying vermicelli, put salt first, so that cabbage can get some soup, because vermicelli will absorb water. If it's vegetable fried cabbage, put salt at last.
Add the cooked vermicelli, stir fry over high fire, and keep turning to prevent vermicelli from sticking to the pot.
After frying, put some pepper rings to add flavor, so a plate of Chinese cabbage fried with vermicelli will be fine. The vermicelli is not sticky or caked, with distinct roots and rich flavor. If Chinese cabbage wants to taste crisp and tender, it is necessary to shorten the frying time, so the vermicelli should be prepared in advance and fried together.