Potato, cabbage and vermicelli soup
By JackieBeer
The cold winter is here, come for a bowl of hot and fragrant potato cabbage and vermicelli soup to warm your stomach!
Recipe Recommendations
- potatoes one
- Chinese cabbage 2 leaf
- fans 1 small
- shrimp appropriate amount
- coriander appropriate amount
- onion appropriate amount
- salt 1 teaspoon
- chicken essence 1 teaspoon
- pepper 1 teaspoon
- salty and fresh
- stewed
- half an hour
- simple
Steps for Potato, cabbage and vermicelli soup
1
Prepare all ingredients: cut potatoes into small pieces, tear cabbage into slices, minced green onions, minced coriander, washed shrimps with hot water, and soaked vermicelli in water.
2
Drain the washed dried shrimps, put a little oil in the hot pan, and add the dried shrimps and stir-fry.
3
Stir fry the shrimps until fragrant, add chopped green onion and stir-fry until fragrant.
4
Add water to boil.
5
Add potatoes.
6
Boil the potatoes partially cooked and add the cabbage leaves.
7
Cook until the potatoes are cooked and start to season, add 1 tsp salt, 1 tsp chicken essence, 1 tsp pepper, and 1 tsp Fulinmen garlic and chili sauce.
8
Add the vermicelli and cook for another minute or so.
9
Finally, add the coriander and remove from the pan.
10
Serve and serve.Potato, cabbage and vermicelli soup Make Tips
The dried shrimps must be stir-fried first, so that the soup you cook later will be too fresh and fragrant ~ I learned this trick from the chef on TV!