Grandma used to make this soup for me when she was alive. Grandma is not very good at cooking, but this soup is delicious. You can drink two bowls at a time. At that time, I forgot what my grandmother put. I only remember cabbage and vermicelli in it. There happened to be tofu and bean sprouts at home, so I put them in together, not to mention that they were really delicious.

material

Ingredients: cabbage 100g, tofu 100g, vermicelli 50g, bean sprouts 100g, onion, ginger and garlic;

Accessories: salt, soy sauce and sesame oil.

Cabbage vermicelli bean curd soup

1

Chop onion, ginger and garlic, dice tofu and shred cabbage.

2

Sliced vermicelli

three

Add oil to the pot, add onion, ginger and garlic and stir-fry until fragrant.

four

Add tofu and stir-fry until cooked.

five

Stir-fry Chinese cabbage and bean sprouts, and add vermicelli.

six

Add water, soy sauce and salt.

seven

After the cover is cooked, cook the vermicelli with a small torch until soft.

eight

Add the noodles to the water until there are no pimples.

nine

Pour the batter into the pot

10

Finally, boil and add sesame oil.

skill

It will taste better if pork belly is used to refine the pot. It's just that my son is too fat to lose weight, so he didn't put down his vegetarian diet at night.