【Yantai】Changzi Vermicelli Soup
Overview
In the corner of the refrigerator, I found some intestines left over from the last time I made hot pot. I added vermicelli, tofu and vegetables to make a soup. It tastes really good. For fans, use our Shandong specialty Longkou vermicelli! It is made from high-quality starch from mung beans and peas and is refined using traditional techniques. There are no additives, so it’s safe to eat.
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Ingredients
Steps
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Have all the main ingredients ready. The tofu is first salted for a while, then fried until browned on both sides, and cut into strips.
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Put a spoonful of peanut oil in the pot, and add the chopped green onion to the pot.
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Stir-fry the green onions until they turn slightly yellow and exude a fragrant aroma, then add an appropriate amount of water.
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Put the vermicelli into the pot.
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Add the intestines after the vermicelli becomes soft.
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Then add the tofu sticks.
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Finally add the tart vegetables, season with salt and a little pepper and serve. (You can add a little light soy sauce or chicken essence for seasoning)
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Plate.
