How to make delicious egg yolk baby cabbage

The appearance of baby cabbage is similar to that of Chinese cabbage, but its taste is more delicate and delicious. The taste of baby cabbage has a sweet aftertaste, so it is best to choose a light method to prepare it. It is now popular to use baby cabbage to make egg yolk flavor. It is a very popular creative dish. The key is that the ingredients are easy to find and it is suitable for cooking at home.

1. Stir-fried baby cabbage with egg yolk

1. Prepare all the ingredients. Soak them in clean water for about 10 minutes before washing. Wash and take them out. Break the vermicelli into pieces and soak them in clean water.

2. Chop the baby cabbage, red pepper and green pepper into shreds, drain them separately and set aside, and slice the green onions.

3. Put the soaked rice noodles into boiling water and cook until soft. Remove from the water, drain and set aside.

4. Pour oil into the wok, turn the temperature to 5 layers, add chopped green onion and stir-fry until fragrant, then put in the baby squid and stir-fry over high heat.

5. After half a minute, add shredded green and red peppers, stir-fry evenly until the vegetables are softened, add a little salt and stir-fry evenly.

6. After the moisture of the vegetables comes out, add the vermicelli, stir-fry evenly, and serve.

2. Steamed baby cabbage with egg yolk and vermicelli

1. Soak the vermicelli in warm water in advance and spread the pink color evenly on the plate.

2. Wash the baby cabbage, cut it into thin strips of equal size with a knife, blanch it in boiling water, then take it out and spread it on the vermicelli plate.

3. Wash all the ingredients, dice the pork, and mince the ginger, onion and garlic. Pour vegetable oil into a frying pan.

4. Turn to medium-low heat. When the oil is 5 layers hot, add onion, ginger, garlic, and egg yolk, stir-fry until fragrant. Then add the diced meat and stir-fry.

5. When the minced meat turns white, turn to low heat, add light soy sauce, oyster sauce, salt and chicken essence, stir-fry for about one minute, remove from heat and pour over the baby cabbage.

6. Place the entire plate in the steamer for 4-5 minutes, then serve.

3. Shrimp balls and egg yolk baby cabbage

1. Peel the fresh shrimps, remove the black line from the shrimp tails, wash and drain them for later use.

2. Wash all the ingredients, chop the green onions into chopped green onions, and cut the baby cabbage into small pieces of uniform size, or you can tear them by hand.

3. Pour vegetable oil into the wok, turn the temperature to 5 layers, add chopped green onion and sauté until fragrant, turn to medium-low heat, add the prepared shrimp and stir-fry evenly.

4. When the shrimps are 80% cooked, remove the shrimp balls. Pour the baby cabbage into the pan and continue to stir-fry.

5. After the baby cabbage stems are cooked, pour in the shrimp balls, add salt, stir-fry evenly, and serve after 20 seconds.