Chinese Food
White radish, flower branch and vermicelli soup
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The white radish I bought yesterday was used as a summer fruit to eat the head and leave the tail. Lunch was used to make a fresh soup. Hua Zhi Wan received the goods at 10:30. When they arrived, they were still picking ice. They just opened the bag and added some vegetables. The soup was delicious. Clear soup is most suitable for eating in summer. It has less oil and no freshener. It can produce the fresh and sweet ingredients. -
Cooking ingredients
Cooking Steps
Step1:Remove the beard from the radish.
Step2:Cut into half moon shaped slices.
Step3:Fans soak in cold water in advance.
Step4:The water in the pot is boiling. The turnips are blanched in the pot to remove the peculiar smell. Take out and drain.
Step5:Blanch the radish with water. Boil the Hua Zhi Wan until it floats. Take out.
Step6:Fans cut long sections with scissors. It's easy to eat.
Step7:Another pot of water. Add sugar after boiling. Sugar can make the soup delicious.
Step8:Add the Hua Zhi Wan and white radish slices that have been blanched. Boil them in high heat.
Step9:Season with salt.
Step10:This is the next vermicelli. Boil it again to turn off the fire.
Step11:Add white pepper for freshness and fragrance. It can also have the effect of appetizing and increasing appetite in summer.
Step12:Out of the pot. Pour in sesame oil. Add Hua Zhi Wan. It's delicious without monosodium glutamate.
Step13:Finished product drawin
Step14:Finished product drawin
Step15:Finished product drawin
Cooking tips:Blanching water of white radish can remove the stink of white radish. Hua Zhi Wan first boils the soup, removes the excess grease, and makes the soup taste fresh. White pepper can be added or not according to its own taste. It can play the role of freshening and appetizing. There are skills in making delicious dishes.
