Chinese cabbage vermicelli soup

This vegetarian soup uses Chinese cabbage and vermicelli. With the smell of dried daylily. The taste is particularly rich.

Ingredients: vermicelli, Chinese cabbage, pointed green pepper, day lily, sesame oil and salt.

Practice steps:

Step 1: Take tender leaves of Chinese cabbage, shred them and wash them.

Step 2: Soak the vermicelli in clear water for 15 minutes, and cut it into thin sections with scissors after it is slightly soft.

Step 3, soak the dried day lily in clear water.

Step 4, cut the green pepper into thick sections.

Step 5, half a pot of water, first pour in green pepper vermicelli and day lily. seething

Step 6: After the water is boiled, add Chinese cabbage leaves and cook for about three minutes.

Step 7: Add sesame oil and salt to the pot and sprinkle with chopped green onion. Automatic quick vegetarian soup is ready.

Tips:

Fans must not soak for too long, which will affect the taste. Fine silver powder.

Soybean milk and vegetable soup:

1, material preparation, tofu cut into small pieces in advance;

2. Soybeans can be soaked overnight in advance, and then squeezed into soybean milk. If you like thick soup, you can add the amount of soybeans appropriately!

3, pour the squeezed soybean milk into the soup pot, you can pour a small amount of bean dregs, and the crude fiber in the bean dregs can promote intestinal peristalsis!

4. Slice mushrooms or cut them into small grains!

5. After the soybean milk is boiled, add tofu and cook for about 5 minutes.

6. Add mushrooms and cook for 5 minutes. Because it is vegetarian soup, no cooking oil is added. If you don't like Tai Su, you can add some oil. Finally, add the right amount of salt to taste!

Why is the final soybean milk soup so clear? This is because I made my own cheese before making soup, and some whey was lost. Whey coagulates soybean milk into small balls and sinks to the end! But the taste is still the same!