Hello everyone, today I would like to share with you a classic home-cooked dish - fried vermicelli with cabbage. Not only is this dish nutritious and delicious, but it's also easy to prepare, making it perfect for busy office workers and beginners. But have you ever had the trouble of always sticking to the pan when frying vermicelli? Don't worry, today I'm going to reveal the delicious secret of stir-fried vermicelli with cabbage, so that your vermicelli will never stick to the pan again!

Prepare the ingredients:

Chinese cabbage, garlic, dried chilies, sweet potato vermicelli, dark soy sauce, cooking oil, light soy sauce, vegetarian oyster sauce, sugar, salt

Here's how:

1. Do you know why the cabbage fried vermicelli in the restaurant is so delicious? Always sticky or doesn't taste good when you make your own? Today we are going to make cabbage fried vermicelli and share the skills with you, which are not sticky or lumpy, dry and fragrant and not greasy, and super rice. When choosing cabbage, choose this kind of emerald green, the taste is better, divide it in two in the middle, remove the hard core of the root, then cut it into shreds, shake them apart after cutting, add a spoonful of salt to the water, put all the cabbage into it and soak it for five minutes, so as to remove the pesticide residues in the cabbage.

2. Prepare an appropriate amount of garlic and cut it into slices, and break a few dried chili peppers directly into sections.

3. After the water in the pot boils, put a handful of dried vermicelli, stir it with chopsticks, boil for about a minute and turn off the heat, don't be in a hurry to take it out, soak it in hot water for a while, soak the vermicelli softly, and then take it out and pass it in cold water.

4. After soaking cool, take it out to control the water, and then cut it a few times with scissors, this step is very important, add a little soy sauce to the vermicelli and stir evenly, this is mainly to color the vermicelli, add some cooking oil, add less cooking oil, when frying the vermicelli, the vermicelli will not stick to the pan, nor will it lump into a piece, stir evenly and set aside.

5. Now that the cabbage has been soaked, rinse it with running water, and set aside to control the water for later use.

6. Heat the pot and put less oil, then put in garlic slices and dried chili peppers to fry evenly to create a fragrance, then pour in the drained cabbage, first stir-fry them evenly, add light soy sauce, vegetarian oyster sauce, a little sugar to improve freshness, continue to stir-fry for a while with an appropriate amount of salt, fry until the cabbage is broken, and then pour in vermicelli, quickly stir evenly to get out of the pot, be sure not to fry for too long.

7. Our cabbage fried vermicelli is ready, take a look at the effect made, the cabbage is bright in color, the taste is crisp, the vermicelli tastes very delicious, and it is not sticky or lumpy, it is really more fragrant than the restaurant, this simple home cooking, my family has to eat several meals a week, super meal, children also love to eat.