Materials

"3 slices of freeze-dried matsutake mushrooms", "3 taels of rice noodles", "moderate amount of ham", "moderate amount of sliced meat", "moderate amount of broth", "moderate amount of fungus", "moderate amount of pea tips",

Methods

1:Soak the fungus, wash the pea tips and set aside.

2:Slice the ham, cut the meat into pieces and set aside.

3:Boil the soup in a casserole, add the ham, sliced meat and fungus.

4:Add the rice noodles and pea tips.

5:When ready to serve, add (Niu Wa) freeze-dried matsutake mushrooms and enjoy.

6:Finish.

Tips

1: Ham comes with its own salt, so you can skip adding salt.

2. The meat comes with fat, so you don't need to add cooking oil.

Method 2: Clam Shell Soup with Rice Noodles

Ingredients

75g of rice noodles, 100g of baby vegetables, 8 clamshells, and chopped green onion.

How to do

(1) Boil a moderate amount of water in a pot.

(2) Add rice noodles, baby vegetables, clam shells, salt, cooking oil and continue to cook.

(3) When the noodles are cooked, add chopped green onion.

Practice three, taro rice noodle soup

Materials

Taro moderate amount, moderate amount of rice noodles, celery a little bit, a little bit of onion crisps a little bit, a little bit of salt, a little bit of black pepper

Practice

1, the big Koshi taro peeled and cut into pieces, put into the electric pot smothered a little bit of tongyong pinyin (the inner pot of water over taro and then a little bit more, the outer pot of 1.5 cups of water), the electric pot switch jumped up after Strategy

2, take the appropriate amount of rice noodles cooked

3, take out the appropriate amount of boiled taro and taro soup added to the rice noodles, a little salt to taste

4, and finally add a little oil onion crisps and chopped celery can be (you can also sprinkle a little black pepper oh)