Ingredients: Flour 200g white radish 1/2 (about 200g) Seaweed 50g bok choy Pinch of salt 1 teaspoon (5g) Chicken broth 1 teaspoon (5g) White pepper 1/2 teaspoon (3g) Directions: 1. Wash and cut the white radish into julienne strips, fry them in a pot of oil first, add water and salt. 2. While waiting for the water to boil, prepare the noodles. Put the flour into a bowl, add a little cold water, stir with chopsticks, let the flour into small lumps, this is very important, the lumps should be small, better flavor, you can tear the larger lumps into small pieces. 3. When the water comes to a boil, add the lumps to the pot and stir the soup with a spoon to prevent it from getting mushy. 4. Add the nori and bok choy. When it is almost ready, add salt, chicken essence and some white pepper to enhance the flavor. Tips: 1. Do not add powdered flour into the pot, it will become a paste. 2. 2. tomato and egg lump soup is also very delicious, this kind of food is more suitable for morning and evening. 3. when eating lump soup, if the sardines in eggplant sauce as a small dish, the stomach will be very happy ingredients details

fan half a handful, half a carrot, carrots 1 / 3, 1 piece of ginger, scallions 2 trees, 50 grams of flour, salt 1 spoon, pepper powder moderate, peanut oil half a spoon, sesame oil moderate

practice

1 prepared materials, fans can be soaked a little bit.

2 Cut radish into julienne strips, chopped green onion and ginger.

3 flour put the right amount of water into a paste, slowly add water, paste to pick up that can be broken. Put the right amount of pepper and a little salt to mix.

4 hot pot of oil, put ginger and green radish stir fry. 5 fried dry radish, add enough water. 6 Put the vermicelli.

7 Put shredded carrot. 8 Boil and pick into the batter with chopsticks. 9 Continue to boil over high heat.

10 when the lumps are floating, add salt. Remove from the pot into a bowl drizzled with sesame oil and sprinkled with scallions.