Radish vermicelli soup

By RoseBlanda

Radish vermicelli soup
There is an ancient saying: Eat radish in winter and eat ginger in summer without a doctor prescribing it. In the north, after the beginning of winter, green radishes are on the market in large quantities. At this time, the radishes are sweet and crisp. Whether they are eaten raw or cooked in soup, they are very delicious and healthy.

Recipe Recommendations

  • Longkou vermicelli a small handful
  • coriander appropriate amount
  • eggs appropriate amount
  • onion appropriate amount
  • sesame oil appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount

Steps for Radish vermicelli soup

  • Make step 0
    1
    Cut the tenderloin into shreds, marinate with cooking wine, delicious flavor, and a little protein for more than ten minutes, then add to the pan and stir fry.
  • Make step 1
    2
    Stir fry and serve out (I only used one-third of it).
  • Make step 2
    3
    Cut the radish into thin threads (the thinner the better, but do not rub it with a rub).
  • Make step 3
    4
    Cut Longkou vermicelli short and wash with water.
  • Make step 4
    5
    Add a little oil to the pan and heat it up, add shredded green onions and ginger and saute until fragrant.
  • Make step 5
    6
    Add appropriate amount of water, add the vermicelli and bring to a boil over high heat.
  • Make step 6
    7
    Add shredded radish and bring to a boil again.
  • Make step 7
    8
    Add shredded pork and cook slightly. Turn off the heat. Then add salt, coriander, chicken essence, and sesame oil to taste.

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