Bean curd and vermicelli soup(dou fu fen tiao tang )

Bean curd and vermicelli soup

Introduction:

"[tofu and vermicelli soup] warm memory of childhood. I lived in the countryside when I was a child, and it was really cold in winter. Home from school, my mother always brought out a bowl of hot noodle soup, three under two on the stomach, suddenly warm. In winter in rural areas, vegetables are more scarce. Radish and cabbage have to be eaten for one winter. Mom often makes vermicelli soup, radish and cabbage with tofu, and then vermicelli. She can't get bored with salty and fragrant soup! "

Production steps:

Step 1: 1. Material drawing.

Step 2: 2. Slice radish and taro, cut garlic seedling into segments,

Step 3: 3. Soak the noodles in hot water. If you soak in advance, you can use cold water. It's OK when you're in a hurry.

Step 4: 4. Cut tofu into pieces.

Step 5: 5. Preheat the frying pan, brush with oil, and put on the tofu.

Step 6: 6, fry until both sides turn yellow, pan or electric pan is OK.

Step 7: 7. Stir fry the garlic with the oil in the pan, then add the radish and taro slices.

Step 8: 8. Add water to boil, add vermicelli after boiling, and pour in the sauce after boiling.

Step 9: 9, add salt and soy sauce seasoning, put sesame oil and vinegar out of the pot, if you like, add some chili oil and coriander.

Materials required:

Tofu: one piece

Vermicelli: take it

Taro: one

Radish: one piece

Garlic sprouts: one

Coriander: two

Salt: 2G

Sesame oil: 5g

Cooking oil: 5g

Soy sauce: 5g

Chili oil: 1 teaspoon

Vinegar: right amount

Note: 1. It's light. If you want to have a heavy taste, you can oil the bean curd or add other rape. Of course, if not taboo, put some lard or chicken oil will be more fragrant.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dou Fu Fen Tiao Tang