Vermicelli egg soup
Overview
I haven’t had this vermicelli egg soup made by my mother in a few years. Just thinking about my mother's cooking and the warm and caring atmosphere at home, I started making this soup. Both adults and children love to drink it. When I drank this bowl, I felt the taste of my mother; this soup is easy to make, light and not greasy.
Tags
Ingredients
Steps
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The vermicelli egg soup is ready, and the vermicelli and bean curd skin are soaked in advance.
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Crack the eggs into a bowl and stir evenly. Cut the green onions into chopped green onions, wash and slice the lean meat. Add the chopped lean meat to light soy sauce, cooking wine and cornstarch and marinate for 5 minutes. The meat cooked with marinated lean meat is relatively tender,
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Pour oil into a hot pan, pour the mixed eggs into the wok and fry them. When they are almost cooked, use a spatula to cut them into suitable pieces and put them in a bowl. Pour oil into the wok, heat the oil over medium heat, add the tofu skin and yuba and stir-fry for a few times.
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Pour an appropriate amount of water to cover the lid. After it is almost boiled, open the lid and pour in the lean meat, vermicelli, and eggs. Add an appropriate amount of salt. Cover for 2-3 minutes, then open the lid and take out the pan and sprinkle with chopped green onion.
