Tomato and potato vermicelli soup
Overview
In fact, jo rarely cooks and registered in Food World. He stayed in Europe for a year and fell in love with ovens 2-3 years ago. But after returning to China, he was very busy with work and so on. He didn’t have that leisure time. Now he finally came back. I want to ask why because I am in Europe again. This time, I am here alone for more than two months. I have been eating cold dishes, main dishes and desserts in the canteen every day. In fact, many people say that it is not a problem. It saves worry. Yes, but occasionally I still want to do it myself. I went to the supermarket two days ago and moved some props home. Okay, let’s start with the simple ones.
Tags
Ingredients
Steps
-
Wash and cut the ingredients and prepare them
-
Put the thick soup treasure into the soup pot and cook the soup for later use
-
Add oil to hot pan and stir-fry onions until fragrant
-
Add tomatoes and stir-fry until soft and then remove
-
Add oil to the pot, add potatoes and stir-fry until cooked. Add the tomatoes, potatoes and soaked vermicelli to the thick soup pot and cook for about 15 minutes
