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How to cook rice noodle white soup

Ingredients

300 ml chicken soup, 1 liter of water, 1 roast duck skeleton, 1 green onion, rolled knots, 15 grams of ginger cubes, loosely chopped, 200 grams of Chinese cabbage, thin strips of rice noodles 200 grams, 50 grams of enoki mushrooms, 1/8 teaspoon of white pepper, 1/4 teaspoon of salt

Method

1. Boil the rice noodles in boiling water for 15 minutes, remove and drain the water . Wash the Chinese cabbage and cut it into 1 cm long sections with a cross-cut knife. Blanch it in boiling water for 1 minute to remove the lettuce smell. Remove and drain the water. Arrange and wash the enoki mushrooms. Chop the duck skeleton into several large pieces.

2. Put chicken soup, water, duck bones, ginger cubes, and green onion knots into a soup pot and cook over medium heat. After the soup boils, reduce the heat to medium to low, cover and simmer for 2 hours.

3. Use a slotted spoon to remove the solid matter in the soup and keep the soup in the pot. Add cabbage, rice noodles and enoki mushrooms and cook for 5 minutes. Add salt and white pepper to taste.