Spicy steamed baby cabbage with fried chicken mushrooms

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make spicy steamed baby cabbage with fried chicken mushrooms.

1.Cut off the tail of the baby cabbage and save it for other use. Cut it in half, and then cut it into three pieces.

2. Soak the Longkou vermicelli in cold water and cut it into sections with scissors after it softens.

3. Heat the oil in a clean pan until the temperature reaches about 40%, add the baby cabbage and fry it, then pour out the oil.

4. Pour water into a clean pot and boil it over high heat. After the water boils, add the baby cabbage from step 3 and blanch it to remove the grease.

5. Pour Sichuan spicy sauce into a stainless steel bowl, add salt and mushroom essence to taste, and add a little vegetarian broth

6. Take a Japanese ceramic bowl, put the baby cabbage in step 4, put the vermicelli in step 2 on top of the baby cabbage, pour in the spicy sauce in step 5, cover with plastic wrap, and steam for 15 minutes.

7. Thaw the fresh Alpinia hortensis and slice them lengthwise

8. Take a frying pan, pour in extra virgin olive oil, add the chicken mushrooms and fry until both sides are golden brown, sprinkle with a little sea salt and take out

9. Take out the baby cabbage from the steamer, add the fried chicken mushrooms from step 8, cover with plastic wrap, steam for another 5 minutes and take out.

After reading the detailed introduction to the recipe of spicy steamed baby cabbage with fried chicken mushrooms, are you excited and can’t wait to try it yourself? Then don't hesitate, take action now. Enough practice will surely make you successful and allow you to make the most delicious one.