Mahua Luffa vermicelli soup(ma hua si gua fen si su tang )

Mahua Luffa vermicelli soup

Introduction:

"People in Wuhan like to go out early, that is to say, have breakfast. There are many kinds of breakfast, such as fried dough sticks, cakes and steamed buns. Now many of them can't be seen... Sometimes when you buy breakfast, you buy more fried dough sticks, and the rest is reserved for making a bowl of soup. It's very homely flavor... Often fried dough sticks are not good in hot weather, and the taste is astringent and not delicious. Slowly evolved into the use of fried sesame to make soup

Production steps:

Step 1: prepare Mahua, Luffa, vermicelli and garlic.

Step 2: peel loofah and cut into hob pieces; break the hemp into small pieces and beat the garlic for standby.

Step 3: heat the oil in the pan and saute the garlic.

Step 4: pour in towel gourd and stir fry.

Step 5: pour in boiling water (soup is better); add a little salt.

Step 6: wash the vermicelli with cold water and put it into the soup.

Step 7: add steamed fish sauce.

Step 8: pour in the twist and cook for 2 minutes.

Step 9: add black pepper, adjust the flavor, and put into a bowl.

Materials required:

Luffa: 200g

Salted Mahua: 2

Fans: 1

Garlic: 3 cloves

Cooking oil: 1 teaspoon

Black pepper: right amount

Steamed fish sauce: right amount

Salt: right amount

Note: 1. I don't have bubble hair. I think the soup with bubble hair tastes worse. 2. Mahua should not be cooked too early. It's too soft to eat. It should be chewy. 3. You don't have to use steamed fish sauce, but you can use soy sauce.

Production difficulty: ordinary

Process: boiling

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ma Hua Si Gua Fen Si Su Tang