Pickled cabbage and vermicelli soup(suan cai fen si tang )

Pickled cabbage and vermicelli soup

Introduction:

"The May Day holiday begins. I can cook my own food at home. Fans are my favorite food. Let's have a look."

Production steps:

Step 1: I used 2 balls for 3 people. When preparing the material, I soaked it in cold water for a while

Step 2: I only used 2 leaves of pickled cabbage, a few pickled peppers, pickled cabbage cut into small sections, pickled peppers cut can be, so good taste, and pickled cabbage is also better entrance

Step 3: according to my own habits, I used 2 cloves of garlic, a section of ginger, and beat them rotten

Step 4: meat is just ingredients, so only a little bit, cut into small pieces, and then grasp with wet starch and a little salt

Step 5: pour a little oil into the pot and stir fry sauerkraut, garlic and ginger

Step 6: put the sauerkraut aside and stir fry the meat with a little oil. Don't fry the meat, cook it before the vermicelli

Step 7: pour water into the pot, boil and put the vermicelli. Add some seasoning salt and chicken essence when the water boils again,

Step 8: wait another minute or so, you can get out of the pot, you can sprinkle some scallions, because the family forgot to buy, so this step is omitted.

Materials required:

Fans: 2 groups

Sauerkraut: right amount

Pickled pepper: right amount

Ginger: right amount

Garlic: right amount

Salt, chicken essence: right amount

Note: 1. Pay attention not to put too much salt, because sauerkraut is already salty.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan Cai Fen Si Tang