The last time I made spicy rice noodles, I enjoyed it myself, but my little greedy cat.
She kept saying: "Spicy, I don't want to eat..."
However, within a minute, he would say to himself,"It's not spicy, eat it yourself!"
When I told her that she couldn't eat peppers, she actually told me: "Eat the peppers yourself..."
In order to satisfy her small wish that was not a wish, I specially made a bowl of non-spicy rice noodles for her yesterday. She eats so well!
This rice noodle with mushroom soup and three delicacies just satisfies some cheese that cannot be eaten spicy for some reason. The taste is very great!
Although it is less spicy and exciting, it has more delicious flavor of mushroom soup, which is a very different enjoyment to eat!
Rice noodles with mushroom soup and three delicacies
By RoseAdams
Recipe Recommendations
- tofu skin half of
- kelp small amount
- green vegetables Several trees
- carrots two pieces
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Rice noodles with mushroom soup and three delicacies
1
Boil the dried rice noodles in boiling water for two minutes, remove the cold water, and set aside.
2
Shred the tofu skin and seaweed separately.
3
Pick and wash the green vegetables.
4
Add a bowl of cold water to the soup pot, add the mushroom soup and strong soup to boil.
5
Add seaweed.
6
Add tofu skin.
7
Add the cooked rice noodles.
8
Add the washed greens and cook for one minute over high heat.
9
Remove from the pan, fill into a bowl, and decorate with two slices of sliced carrot.