Cabbage does this, it is more fragrant than shredded cabbage, fragrant and delicious!

There are many ways to make cabbage, teach you different ways to do cabbage, do this with cabbage, add these two ingredients to fry together, it is more fragrant than tearing cabbage, the method is as simple, fragrant and rice, you also learn it, make it for your family to eat

【Stir-fried vermicelli with minced meat and cabbage】Ingredients: 1 cabbage, 1 handful of vermicelli, 100 pork, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce

Method:

1. Prepare the required materials

2. Put the vermicelli in a large bowl in advance, add warm water to soak the vermicelli, soak it for about half an hour, and soak the vermicelli until there is no hard heart

3. Peel the cabbage leaves, wash them, and then tear the cabbage into pieces and set aside

4. Finely chop the pork, chop the green onion and chop the ginger

5. Add water to the pot and boil, add a little salt, blanch the cabbage, blanch the cabbage until it is broken, the color becomes dark green, take it out, put it in cold water to cool, remove it, control the water and set aside

6. Heat oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant, then add minced meat and stir-fry until the color of minced meat turns white

7. Pour in cooking wine and soy sauce and stir-fry the minced meat to color

8. Add the cabbage and stir-fry over high heat

9. Add the soaked vermicelli, add oyster sauce and a little salt, stir-fry quickly, turn off the heat, and put on a plate

Tips:

It is best to use warm water to soak vermicelli, and the hand is slightly hot in the water, and the temperature is about 40 °C-50 °C. Generally speaking, soak in warm water for about 20 minutes, the vermicelli will be soaked, when blanching cabbage, add a little salt to the water, which will make the cabbage more green in color, and put it in cold water to cool to keep the cabbage crisp and tender