Steamed Baby Cabbage with Chinese Sausage Vermicelli
Overview
Standing in front of the gas stove and cooking in summer is just like that. . . Basically, I have to take a shower every time I finish cooking, so I especially love making steamed vegetables in the summer. Steaming vegetables is simple and retains the taste and nutrition of the food to the maximum extent. Especially in Guangdong, steaming is the most common method. Sometimes a person is very lazy when eating alone. He doesn’t want to cook the rice or stir-fry the vegetables. Not only does he move a lot, but he also has to wash a lot of pots and dishes. Today I cooked meat, vegetables and staple food in one steamed dish, and it tasted great. A few days ago, I received some cured meat from Wangjia Wu Xiao Bing. I secretly said that I couldn’t help but eat it after I received it. However, I didn’t have time to take pictures, so I postponed it until today. I thought I had been eating Cantonese cured meat, and I would be unaccustomed to Hunan style. However, it is really delicious. I have fallen in love with you! !
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Ingredients
Steps
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Soak the sausage in warm water for a while, put it in a steamer and steam it for 10 minutes.
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Take out and cut into cubes.
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Wash the baby cabbage and cut into small pieces.
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Soak the vermicelli in warm water.
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Pick up the vermicelli and put it on a plate.
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Put on the baby cabbage.
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Add diced sausage
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Steam for about 12 minutes.
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Pour soy sauce into the bowl.
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Add boiling water (adding boiling water is to dilute the saltiness of the soy sauce. Just add as much as you can accept.)
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Put oil in the pot and stir-fry the minced garlic.
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Pour the minced garlic and oil into the soy sauce.
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Sprinkle chopped green onion on the steamed vegetables.
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Pour in the sauce.
