Cabbage Stewed Vermicelli

Overview

Chinese cabbage is a must-eat in October. What is your favorite dish? Of course, it is cabbage stewed vermicelli. This dish is also a specialty of the Northeast. Cabbage stewed vermicelli, or cabbage and pork stewed vermicelli are all favorites of Northeastern people. Today I will share with you a cabbage stewed vermicelli that is most suitable for dinner. It is simple and delicious, delicious, does not add meat, and can get rid of the belly.

Tags

• hot dishes
• home cooking
• chinese cabbage
• five spice powder
• light soy sauce
• mushroom powder
• oil
• onions
• vermicelli
• salt

Ingredients

Steps

1. 1 Home-grown Chinese cabbage is washed repeatedly. Autumn Chinese cabbage is rich in moisture, crisp and tender, and has a sweet bite. It is also a favorite pickle dipping dish among Northeastern people.

   

2. 2 Cut the cabbage into strips. The cabbage strips can be cut a little thicker to taste better after stewed.

   

3. 3 Vermicelli should be soaked in warm water in advance. Once soft, it will be easier to stew. This is potato vermicelli from the Northeast. It has a chewy texture and is smooth and is loved by the elderly and children.

   

4. 4 Peel, wash and chop the onion. Just 1 clove of garlic is enough. Peel, wash and slice it. Add an appropriate amount of oil to the wok, sauté the five-spice powder and chopped green onion and garlic until fragrant, add the cabbage strips and stir-fry until the cabbage strips become soft and almost no more water comes out. This is a key step for making cabbage stewed vermicelli delicious.

   

5. 5 Add an appropriate amount of water, not too much water, add vermicelli, bring to a boil over high heat, and simmer over low heat.

   

6. 6 Stew until the vermicelli is transparent, add salt, light soy sauce, and mushroom powder to taste. It is delicious if there is a little bit of soup left, and the soaked rice is also very delicious.

   

7. 7 Take it out of the pot and add some chopped coriander to taste.