Vermicelli cabbage
Overview
Cabbage has high moisture content (about 90%) and low calories. Japanese scientists believe that cabbage’s anti-aging and antioxidant effects are at the same high level as asparagus and cauliflower. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the vitamin C content is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product. This is a vegetable that tastes delicious no matter how you cook it. It has a sweet taste. Soak the vermicelli until soft and stir-fry it together. It is crispy and tender with a soft and glutinous texture, and it tastes just like eating meat!
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Ingredients
Steps
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Wash the cabbage and cut as much as needed. Put the rest in a plastic bag and store it in the refrigerator. Cut the cabbage into thin strips
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Cut the vermicelli and soak it in boiling water for half an hour so that the vermicelli can fully absorb the water and become thicker and whiter
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Heat oil in a pan, sauté minced garlic until fragrant, then add cabbage and stir-fry, stir-fry quickly over high heat until fragrant
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Add the soaked vermicelli and stir-fry together, maintaining high heat,
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Add cooking wine and light soy sauce to add some moisture, stir well, and just add salt before serving
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Sprinkle the scallions on the plate for a fragrant aroma. If you like spicy food, you can add chili peppers and fry together.
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Finished product
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Finished product
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Finished product
