Introduction: After the autumn, eating small cabbage is just in time, adding vermicelli a stir-fry is really fragrant, big and small friends love to eat
As the saying goes, "the fireworks in the world, the most touching the hearts of mortals", idle years, slow cooking time, enjoy life in every bowl of human fireworks, is the best life. Hello everyone, I am Xiaofeng, I am a post-70s uncle who loves to eat, knows how to eat and can make delicious things, if you also like food, remember to pay attention to me Oh ~
Autumn, eating cabbage is in season, cabbage is also called greens, oil cabbage, chicken feathers, it is not only rich in mineral content, and calcium content is also very high, is the vegetable in the "calcium supplement champion", the content of vitamin C is also very high, is 3 times that of Chinese cabbage. Eating cabbage often in autumn can promote metabolism and is very beneficial to the body.
Cabbage can be fried or stewed, and in our northeast, you can also eat it directly raw, make dipping pickles, especially delicious! However, my favorite is still the cabbage fried noodles, fresh and tender, smooth and sticky is very delicious, below I will share the small cabbage fried noodles delicious methods, a few tips, let you make the cabbage emerald green does not change color, noodles and fragrant and smooth non-stick pan:
1. First remove the roots of the cabbage, and then break open and clean, this step should be careful, otherwise the dish made with sand will affect the taste, and then cut into about 3 cm long sections for later.
Prepare the ingredients: cut the green onion into green onions in one section, cut the ginger into strips, chop the garlic into minced garlic, and cut the pork into small cubes and set aside.
2. Add water to the pot, bring to a boil, put in the soft noodles and cook for 5 minutes, add a spoonful of table salt when cooking to make the boiled noodles more strong.
After the noodles are boiled soft, fish out the cold water, and then add the appropriate amount of soy sauce, oyster sauce to stir evenly, and then add a few drops of cooking oil, continue to stir well and marinate for 5 minutes, so that the noodles are particularly flavorful, and when fried, it is not sticky, fragrant and slippery non-stick pan.
3. Blanch the cabbage for 1 minute with boiled noodle water and then remove the water for later.
4. Start the pot to add oil, heat up and put in the diced meat and stir-fry, fry until the diced meat changes color and then put in the onion, ginger and garlic to continue stir-frying, stir-fry and then start seasoning: add a spoonful of salt, a spoonful of sugar, an appropriate amount of soy sauce, cooking wine, a little old soy sauce, stir-fry evenly and fully open the seasoning, then put in the vermicelli, about a minute, until the vermicelli is fully flavored, then put in the cabbage, continue to stir-fry for 30 seconds, let the cabbage fully absorb the soup and then turn off the heat out of the pot.
Cabbage fried noodles do this, noodles are fragrant and smooth non-stick pan, cabbage emerald green and tender does not change color, really delicious, definitely a good dish for rice! 2 tips to keep in mind: First, the vermicelli should be pickled and then fried, so that the vermicelli is not only delicious, but also non-sticky, smooth and delicious; the second is that the cabbage is first blanched and then fried, which can shorten the cooking time of the cabbage and keep the green color of the cabbage.
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This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~