The main contributor is this steamed fish soy sauce, refreshing and flavorful in one step. It’s super tasty while still steaming in the pot! I can eat a plate by myself!
It’s called steamed fish soy sauce, but it’s not just for steaming fish, it’s also just right for making baby vegetables with such a sweet taste, so go home and try it!
If you’re a fan of Mrs. Joy’s Original Fresh, you must buy it, it tastes great: http://
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Tai Tai Le Original Steamed Fish Soy Sauce
baby Chinese cabbage (mini-sized variety)
|1 capsule (about 200g)|
|30g (about half a handful)|
|20-25 cloves (or 4-6 pieces of one-headed garlic)|
|1 (decorative, may be omitted)|
|2 (decorative, can be omitted)|
|20 ml (can be omitted)|
How to Make Garlic Vermicelli Baby Vegetables #Madame Le Original Fresh#
Prepare the ingredients. Chop the garlic, green onion and bell pepper.
Dried vermicelli in boiling water for 3-5 minutes to drain and reserve. (After draining, mix with a little cooking oil to prevent sticking)
Cut baby vegetables vertically and divide evenly into 16 portions.
Place the vermicelli on the bottom of the plate and arrange the cut baby vegetables.
Pour 50ml of fresh steamed fish soy sauce into the minced garlic and mix well. (If you like spicy food, you can also add some minced pepper or small rice pepper to the minced garlic). Add 20ml of cooking oil and mix well (if you are on a diet, you can skip this step). If you want a more fragrant flavor, you can use sesame oil.
Place the garlic mixture on top of the baby vegetables and steam in a steamer for 15-20 minutes.
Garnish with chopped green onion and bell pepper.
If you use a new type of steamer such as a steamer, you can add 60 ml of water to the plate before steaming. Because a lot of steam in a traditional steamer will flow into the dish, just for the vermicelli absorbed. Most of the new steamers emphasize that they do not leave too much moisture behind, but instead, they need to be added to the vermicelli in this dish to make it more absorbent! The water is ordered.