Gluten-free spicy spicy soup
Overview
Due to the dry weather in autumn, I like to cook some porridge in recent days, but my family likes sweets and can’t get enough of them. Every time he drinks porridge, he always adds a lot of sugar. If this goes on for a few days, he will inevitably worry that his stomach won’t be able to bear it. Coincidentally, a few days ago, my mother asked my brother to leave from his hometown. The peanuts and soybeans I brought with me reminded me that my parents were busy harvesting crops every autumn. My grandfather often made this spicy soup for us when cooking. With the peanuts, soybeans and side dishes picked fresh from the field, I would drink two bowls of it every time. Now that I think about it, I miss that time...
Tags
Ingredients
Steps
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After the pot is boiled, pour the washed pasta water evenly into the pot and use a wooden spoon to make circles. Add pepper, chili powder, scallions, and ginger.
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When the pot is slightly boiled, pour in the beaten egg liquid.
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Remove the washed gluten, do not pour away the water, and set aside.
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Cut the tomatoes into cubes, wash the spinach and set aside.
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Soak the kelp in advance, shred the fungus, wash the soybeans, peanuts and vermicelli and set aside.
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Heat the wok and add oil, add the tomatoes and stir-fry briefly, set aside.
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Pour kelp, peanuts, fungus, vermicelli and soybeans into a pot, add water and bring to a boil over high heat, add salt and cook for another 5 minutes until the soup turns milky white.
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Wash the gluten, break it into dough pieces and put it into the pot.
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Add fried tomatoes
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After the pot is boiled, pour the washed pasta water evenly into the pot and use a wooden spoon to make circles. Add pepper, chili powder, scallions, and ginger.
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When the pot is slightly boiled, pour in the beaten egg liquid.
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Sprinkle in chicken essence and throw in spinach
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Add a small amount of sesame oil and serve it out. Add rice vinegar when drinking. It will be spicy, sour and refreshing, with an aftertaste.
