Tomato preserved egg and vermicelli soup
Introduction:
"Usually, preserved eggs are used to make more cold dishes and less soup, right? In my impression, it seems that there is only preserved egg and lean meat porridge. They use lead-free preserved eggs. Preserved eggs are very fragrant, but they are seldom eaten. Is it OK if I eat them occasionally
Production steps:
Step 1: prepare the ingredients.
Step 2: cut the tenderloin into strips.
Step 3: cut the preserved egg into small pieces and slice the tomato.
Step 4: soak the fans in warm water.
Step 5: add the vermicelli into the pot and bring to a boil with the soup, ginger and scallion.
Step 6: add shredded meat after boiling.
Step 7: skim the foam.
Step 8: add preserved eggs.
Step 9: add the tomatoes.
Step 10: boil again until you like, add salt to taste, sprinkle parsley.
Step 11: add sesame oil and serve.
Materials required:
Preserved egg: moderate amount
Tomatoes: right amount
Fans: right amount
Pork loin: moderate
Ginger: right amount
Scallion: right amount
Coriander powder: appropriate amount
Soup: right amount
Sesame oil: right amount
Salt: right amount
Note: tomatoes according to their favorite appearance, peeling, not peeling, self-determination ah, no soup, water can also, or add some soup essence, or add some chicken essence, as they like, what taste good, you know.
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: light
Chinese PinYin : Fan Qie Pi Dan Fen Si Tang
Tomato preserved egg and vermicelli soup
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