Practice: Cut the mutton into pieces and add pepper to cook for later use.

Slice Chinese cabbage, cut coriander into sections, and cut onion into powder for later use.

Put the mutton with soup in a pot, bring it to a boil, add Chinese cabbage and vermicelli. When the Chinese cabbage is cooked, add salt and monosodium glutamate, put it in a soup basin, and sprinkle with chopped green onion and coriander. I loved this when I was a child. I just ate! )

In addition, I suggest that you don't eat quickly to get rid of it quickly. It's easy for fans to get tired of eating continuously, just once a week at most. This is my painful lesson-now I want to run when I see fans!

Fans can be widely used to make soup, and some can be thrown on many occasions, but only as accessories, not too much.

I found some other people's soup powder for reference only:

Method for making radish vermicelli soup

Raw materials:

White radish 120g, proper amount of vermicelli, a little lard, and proper amount of monosodium glutamate, salt and pepper.

Exercise:

1, boil the water, soak the vermicelli in wet water until soft, and shred the radish for later use.

2. Put the pot on fire, add a proper amount of water, put lard, radish and vermicelli into the pot together after boiling, and then add salt, monosodium glutamate and pepper until the radish is completely burnt.

Method for making sliced pork vermicelli soup

Cooking category: soup

Cooking time: ordinary

Ingredients category: beef and mutton

Taste: delicious

Suitable for the season: irrelevant

Cooking: home cooking

Materials:

Beef 100g, vermicelli 80g, shrimp skin 25g, refined salt, yellow wine, starch, monosodium glutamate and sesame oil.

Exercise:

① Slice beef, add starch, yellow wine, refined salt and monosodium glutamate and mix well;

(2) After the water in the pot is boiled, first put the beef slices, cover the pot and cook slightly, then put the vermicelli made of boiled water, cover the pot and cook for about 5 minutes, then open the pot and add refined salt and monosodium glutamate, then cook, put it in a soup bowl and sprinkle with sesame oil.

Preparation method of mutton chop vermicelli soup

Accessories: 50 grams of vermicelli and 20 grams of coriander.

Seasoning: garlic (white skin) 10g, onion 15g, ginger 5g, salt 5g, monosodium glutamate 2g, cooking wine 10g, vinegar 15g, pepper 3g and peanut oil 20g.

The characteristics of mutton chop vermicelli soup: the soup is delicious and fresh. The method of mutton chop vermicelli soup: 1. Chop lamb chops into small pieces, wash and drain;

2. Peel garlic and chop it into velvet;

3. Wash and chop parsley;

4. Put the wok on the fire, add peanut oil to heat it, add minced garlic and stir-fry until fragrant, and pour in lamb chops to stir-fry and change color;

5. Add rice vinegar and stir-fry for a while, add onion, ginger slices and appropriate amount of water to boil, and skim off the floating foam;

6. Switch to slow fire for one and a half to two hours;

7. Add vermicelli soaked in boiling water, sprinkle with pepper and coriander powder, and serve. Food is similar to coriander: When taking tonics such as Atractylodes macrocephala, Cortex Moutan and traditional Chinese medicine, it is not advisable to take coriander, so as not to reduce the curative effect of tonics.

Method for making beef vermicelli soup

Ingredients: sauce beef, mung bean vermicelli, white pepper, coriander powder.

Exercise:

1. Wash beef tendon, add water to boil, skim off floating foam, add onion, ginger slices and yellow wine to boil, simmer 1 hour, add salt and stew for another 30 minutes.

2. Take out the beef, take another pot, add the brine juice, add sugar to taste, simmer for 30 minutes, cool and slice.

3. Soak the vermicelli in warm water 10 minute, add water to the beef soup to boil, add vermicelli to cook for 5 minutes, and sprinkle pepper in the bowl.

4. put the sauce beef and sprinkle with coriander.

Old duck vermicelli soup

Ingredients: duck Jane, duck blood, duck intestines, vermicelli.

Ingredients: coriander, spicy oil

Exercise:

1, simmer soup with duck rack.

2. stew the main ingredients for nine times.

3. Put the main ingredients into the boiled broth. Soak for a while.

4. Add ingredients according to taste.

Because you said you can't cook, I think it should be easier for you to try soup. In addition, it may be a little difficult to attach two ants to the tree:

Meat dishes-ants in the tree

Spicy minced meat vermicelli, ants on the tree

raw material

Ingredients: vermicelli100g, minced pork 75g.

Seasoning: vegetable oil 750 (50g chicken), onion 5g, ginger and garlic 3g, bean paste 13g, Chili powder 1g, soy sauce 20g, cooking wine 13g, monosodium glutamate 3g, soup 150g.

manufacturing process

(1) Heat the oil in the wok to 60% to 70% with high fire, add vermicelli, fry until it bubbles, and take it out.

(2) Chop the onion, ginger and garlic.

(3) Stir-fry the meat, stir-fry the onion, ginger, garlic and Chili powder for a few times, then pour in the cooking wine, soup and soy sauce, then add the vermicelli, and when the juice is dry, add the monosodium glutamate.

trait

The color is bright red and the minced meat sticks to the vermicelli (like ants crawling on branches), which makes the food unique.

[Edit this paragraph] Vegetarians-ants in the tree

Main materials and auxiliary materials

Vermicelli 150g

Pixian bean paste ... 25g

Cooked gluten ... 250 grams

Douchi .............. 10g

5 grams of garlic powder.

30 grams of soy sauce

Jiang Mo ....................... 5 grams.

Soup100g

3 grams of refined salt.

Peanut oil ..................... 500g.

Monosodium glutamate 1g

Cooking method

1. Cut gluten into grains the size of rice grains. Wash the vermicelli with warm water, let it disperse and dry. Slice the bean paste for later use.

2. Heat the wok on the fire, pour in peanut oil, heat it to 60%, fry the vermicelli in the wok and take it out for later use.

3. Leave the bottom oil in the pot, put the gluten rice in the pot, stir-fry the water until it is crisp, and then put it in the pan for later use.

4. Wash the pan, put it on the fire, add 50g oil to heat it, add watercress and lobster sauce, stir-fry until fragrant, and then add Jiang Mo, minced garlic, vermicelli and soup.

5. After boiling, turn to low heat. When the vermicelli becomes soft and the soup is almost dry, add gluten rice, soy sauce, refined salt and monosodium glutamate, turn the spoon a few times and mix the seasoning evenly.

You can put it on a plate.

Process key

1. When frying vermicelli, the oil temperature should not be too high, and the temperature should be controlled at 67. When you see the vermicelli in the pot, you can take it out Don't fry it too much.

2. Stir-fry the bean paste with medium fire, and stir-fry the red oil in the pepper.

3. Stir-fry the gluten with moderate firepower, dry the moisture in the gluten, and make a better sound when using a colander.

Flavor characteristics

1. This dish is named after its shape. Ants are gluten rice and trees are vermicelli. Vivid image.

2. This dish has bright vermicelli, soft and tender, crisp tendon and unique flavor, which is the top grade of vegetarian dishes.

As for other practices, I am not very impressed. Although I covet your rewards, I don't want to talk about them, because I think they are not low in difficulty and don't seem to taste the best. Anyway, they are enough for you to see!