Hot and sour vermicelli soup
By JoyJaskolski
I tried a hot and sour vermicelli soup in a restaurant. It was very simple. There was no stock or shredded pork, but it was very delicious. After looking at the ingredients for a long time, I came back and thought about a copycat soup, which had this taste.
Recipe Recommendations
- fans half a
- kelp 约50 grams
- mushrooms 2 multiple
- carrots half an
- lactone tofu 50 grams
- salt 1 scoop
- mature vinegar 2 tablespoons
- pepper appropriate amount
- hot and sour
- cook
- half an hour
- ordinary
Steps for Hot and sour vermicelli soup
1
Soak dried seaweed, vermicelli, and mushrooms in advance. Shred carrots.
2
Dice the mushrooms and minced green onions.
3
Put oil in the pan, add shredded ginger and diced mushrooms and stir-fry.
4
Add enough water.
5
During the boiling water process, cut the lactone tofu into thick strips, not very thin. Stir the tofu in the pot and will continue to break.
6
After boiling, add the vermicelli, shredded seaweed and shredded carrot.
7
Add the tofu and stir.
8
Starch add appropriate amount of water to thicken.
9
Bring the pan to a boil again and pour in the sauce.
10
After cooking for about 5 minutes, season with salt, white vinegar, and pepper. Pour sesame oil after the ceasefire.