How to make baby cabbage with garlic vermicelli

We often say that illness comes from the mouth, and it is true. Many diseases are like this. We don’t pay attention to our diet. So we can’t always eat out. We can cook by ourselves. The following editor will introduce garlic vermicelli baby cabbage.

1. Heat the wok, add 2 tablespoons of salad oil (the amount for cooking), then add the chopped garlic and stir-fry over low heat until the garlic turns slightly yellow.

2. Then add chopped pepper and fry until fragrant

3. Add soy sauce, steamed fish sauce and half a bowl of soup (I used chicken soup, you can just add water if you don’t have it) and bring to a boil over high heat then turn off the heat.

4. Pour the fried sauce into a small bowl and set aside. You can dip your finger in the sauce. If it tastes bland, add a little salt.

5. Take out the vermicelli that has been softened with cold water and put it on a plate and spread it flat. When you cut the baby cabbage, you can put the shredded cabbage under the vermicelli.

6. Wash the baby cabbage and cut it in half vertically. Then put it on the cutting board with the cut surface facing down. Use a knife to cut it into three parts vertically. In this way, the baby cabbage is divided into six strips.

7. Place the baby cabbage strips with the cut side facing up on the vermicelli.

8. Use a small spoon to evenly pour the fried juice on the baby cabbage and vermicelli, put it in the steamer, boil over high heat, and then steam over medium heat for 15 to 20 minutes. Because vermicelli absorbs soup more, you need to add a little more sauce. After steaming for 15 minutes, the baby cabbage will still taste a little crispy. If you like it softer, steam it for 20 minutes.

Dear foodie friends, you can’t wait any longer! The editor has already whetted your appetite. Then take action quickly and make your own baby cabbage with garlic vermicelli to enjoy your delicious taste.