​How to make vermicelli baby cabbage?

Vermicelli baby cabbage is a dish available in many restaurants and is also a common dish in many families because it is simple to prepare and cook. Vermicelli baby cabbage is mainly seasoned with garlic, which brings out the sweetness in the baby cabbage, so the whole dish tastes very sweet.

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

2. Then add the chopped pepper and stir-fry until fragrant.

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

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

5. Take out the vermicelli that has been softened with cold water and place it on a plate and spread it flat. The chopped vegetables that fall off when cutting the baby cabbage can be placed under the vermicelli.

6. Wash the baby cabbage and cut it in half vertically. Then place it with the cut surface facing down on the chopping board. Use a knife to cut it into thirds vertically. In this way, the baby cabbage will be divided into six strips.

7. Place the cut sides of the baby cabbage strips 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 seasoning. After steaming for 15 minutes, the baby cabbage will still taste a little crispy. If you like it softer, steam it for 20 minutes.