Cabbage and vermicelli soup
A few pieces of cabbage, with crystal clear vermicelli and thick oil tofu inside, can be stewed for about ten minutes. The soup is light, fresh and sweet. The operation is simple. It can be eaten as a staple food or as a meal together. In this cold winter, you can have a bowl and feel warm after eating. It's great to go to work and school!1. Note that if there is no time to soak the vermicelli, you can use hot water to accelerate the softening;2. If you can't eat spicy, you can ignore cutting chili;3. If you have soup or thick soup at home, you can replace water, which will taste better;
Step 1 . Soak the fans in cold water overnight in advance;
Step 2 . When making, soak the Chinese cabbage in salt water for about 15 minutes, then drain the water, cut into small pieces, place the stems and leaves separately, and then cut the tofu in half or take a small bite;
Step 3 . Put an appropriate amount of edible oil into the pot, turn the oil into the vegetable stem and stir fry slightly;
Step 4 . Put vegetable leaves, vermicelli and tofu into the tile, and then pour an appropriate amount of water into it, and boil it over high fire;
Step 5 . After boiling, add 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, an appropriate amount of salt, a little chicken powder, 1 teaspoon of chopped pepper and other seasonings, simmer over medium low heat for 10 minutes;
Step 6 . After all the ingredients in the pot are boiled and softened, add an appropriate amount of scallion or coriander, stir evenly, and then come out of the pot;
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