Tofu Vermicelli Soup Warm Childhood Memories

Childhood living in the countryside, winter is really cold. When I came home from school, my mom always brought out a bowl of hot vermicelli soup, and it warmed me up in three seconds.

Winter in the countryside, vegetables are even more scarce, turnip cabbage to eat a winter.

Mom used to make vermicelli soup, turnip and cabbage with tofu, then put vermicelli, savory soup always eaten not tired!"

Ingredients

Main Ingredients

Tofu

Vermicelli

Taro

Daikon radish

Garlic

Coriander

Salt 2g

Sesame oil 5g

Cooking Oil 5g

Soy Sauce 5g

One tablespoon of chili oil

Vinegar in moderation

Slightly spicy flavor

Cooking process

Half an hour Consumption

Normal Difficulty

Step by step of tofu and vermicelli soup

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1

1. Ingredients picture.

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2

2, radish taro slices, garlic cloves cut into pieces,

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3

3, the vermicelli with hot water soaking, if soaked in advance, you can use cold water, so that is also possible to eat in a hurry.

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4

4, tofu cut into cubes.

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5

5: Preheat a skillet, brush with oil, and put on the tofu cubes.

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6

6: Fry until browned on both sides, either in a pan or an electric skillet.

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7

7: Stir-fry some of the minced garlic in the oil in the pan, and add the sliced taro with radish.

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8

8, add water to cook on, after the water boils put on the vermicelli, cook through the thickening sauce drizzled.

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9

9, add salt and soy sauce to taste, out of the pot with sesame oil and vinegar, if you like, and then put some chili oil and cilantro.

Tips

1, so that out of the relatively light, want to taste the heavy children can be the tofu oil or put on other oil vegetables. Of course, if you do not avoid, put some lard or chicken fat will be more flavorful.