Chinese Food
Mushroom and vermicelli in sour soup
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I like all kinds of sour soup dishes, as long as they are not too spicy. Sour, sour, hot and spicy are especially provocative to taste buds. When I feel like I have no appetite, I can make a bowl of sour soup vermicelli. I can also eat a bowl with the bottom facing the sky. My family can't eat spicy food, so I seldom do this kind of dishes. I'm really greedy. I have a few friends. I'll have a good meal outside. But I've been eating out a lot. I can't help worrying. Food safety problems are bothering everyone. Ah. It's better to do it by yourself. Put or not put chillies at most. At least have some peace of mind~
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - mung bean crystal powder, Flammulina velutipes and pickle
Step2:Crystal powder is soaked in advance, soft, drained and cu
Step3:Wash and shred pickled vegetables and Flammulina velutipes. Cut off the head. Dice chili peppers
Step4:Hot pot. Add some oil. Stir fry pickles for a whil
Step5:Add about 3 bowls of clear wate
Step6:Join crystal fan
Step7:Cover the pot. Keep it on high for 15 minute
Step8:Transfer in a little sal
Step9:Transfer in beef flou
Step10:Add Flammulina mushroom. Cook for 1 minute
Step11:Finally, add chili seeds, turn off the fire and pour a little sesame oil on it
Step12:Finished product drawin
Cooking tips:Soak the crystal vermicelli in advance for 20 minutes. When putting the Flammulina mushroom, keep it on fire. When the soup boils, add it. The Flammulina mushroom cooked in this way will taste crisp and tender, not old, and will not plug the teeth. There are skills in making delicious dishes.
