Vegetable pasta soup
By VicentaLakin
Mom's been eating pure vegans (animal proteins like no eggs, no milk) so she's recently studying the whole vegetarian diet and cooking it up. The northern cobbler is almost confined to tomato egg cobbles... so I make a southern cobbler, and mom doesn't eat shrimp or anything, so it's a vegetable
Recipe Recommendations
- spinach a small handful
- mushrooms a
- lotus root appropriate amount
- carrots appropriate amount
- flour half a bowl
- starch
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Vegetable pasta soup
1
Clean and cut the spinach
2
Mushrooms, carrots, rinds, rinds, water control. Put some salt in the bowl
3
Hot pots with a little fragrance and a little fragrance of mushroom carrots4
Get some warm water, and a spoon of starch, and put it in the pot。
5
Get flour and water, and starch, to the sesame density! Then, with a little spoon, the face drops in the pot, and it's too big to cut open with a spoon。
6
The spinach, the burning, the fire. The salt。Vegetable pasta soup Make Tips
This approach is somewhat similar to making Zhani (a common home-style dish from the Jiangnan region). The Northern-style method for making dough drops is to turn the faucet to a trickle, drip water into the flour, and stir continuously to form a bowl of small granules. However, this has a downside: you have to cook them immediately, or they will clump together. Furthermore, the texture is poor and lacks chewiness. There are also versions with super large chunks; I’m just speechless—those are my least favorite because they are flavorless on the inside.