A bowl of hot soup, although simple, but the family loves it, do you know how to make it?

<> a bowl of hot soup, although it is very simple, but the taste and nutrition are not compromised, and it is a dish suitable for all ages. Chinese cabbage and sweet potato vermicelli, the first feeling that these foods bring to people is that they are not smooth, but they are all done, and they are also savory side dishes for all ages.

Prepare the necessary ingredients in advance: 300 grams of Chinese cabbage, 200 grams of water tofu, 50 grams of dry vermicelli, appropriate cooking oil, salt, a shallot, 10 grams of ginger, 3 grams of Sichuan pepper noodles, and 30 grams of hot pot ingredients.

Step 1: Clean and slice the cabbage, wash and cut the ginger and garlic into strips. Wash the dry vermicelli and foam it with cold water, not for a long time, just a little foam. Since the sweet potato vermicelli is stewed with green vegetables, it is delicious to let the sweet potato vermicelli digest and absorb the juice of the Chinese cabbage.

Process 2: Cut the water tofu into small pieces, which can be slightly larger, so that it is not easy to break when stewed. Plug in the rice cooker, pick the quick cooking function, coat the liner with cooking oil, and close the lid. After the oil is heated, spread out the shallots, ginger slices and star anise and stir-fry until fragrant.

Process 3: Add the hot pot base to stir-fry the fragrant chili oil, add green vegetables and light soy sauce and stir-fry until fragrant, after softening a little, add water and mix well.

Process 4: Then add sweet potato vermicelli to stew together, because the sweet potato vermicelli is not soaked thoroughly, this can digest and absorb the juice deliciously. After mixing with salt, cover with a lid, or cook quickly, bring to a boil until fragrant, and simmer for another 5 minutes.

Process 5: Add the military quilt and cook it for 10 minutes, add monosodium glutamate, mix well, sprinkle the chives and you can get out of the pot.

Prepare the necessary ingredients in advance: 1 pickled radish, a whole duck, half a shallot, 1 piece of ginger, an appropriate amount of salt, a small amount of chives, and appropriate water.

Step 1: Rinse the radish and remove the hair roots of the duck and clean it up. Chop the duck into small pieces, boil in a pot under cold water for 2 minutes, and scoop it up, so that the excess blood and residue can be removed, and the soup will be clear and neat.

Process 2: Cut the pickled radish into thick strips, and determine the amount according to the acid value and favorite taste. Slice the shallots into strips and the ginger into thin slices; Other condiments are not put to avoid causing the taste of sauerkraut.

Process 3: Pour an appropriate amount of water into the pot, put the ginger and garlic into the water, boil, pour the duck pieces into it, and then boil it again with low heat to maintain a slight boiling shape. When the goose meat is half-cooked, the dried rotper is boiled in the pot together, and the longer it is cooked, the more delicious the soup will be, and the sour will be just right.

First, wash the Chinese cabbage, cut the tofu into pieces, add the hot pot base, add the cabbage and light soy sauce to stir-fry until fragrant, add water and stir well. Add vermicelli and stew together, add tofu cubes and cook for about 10 minutes, sprinkle with chives and you're ready to go.

Of course, I know that first cut the dish into sections, then put it in a pan and fry it, and finally add water and boil for 5 minutes.

The soup dish should be a stew in the Northeast, which is very suitable for eating in winter, warming the heart and stomach. Generally, you should use less oil, fry it slightly, stir-fry the aroma of green onions, ginger, garlic and ingredients, and cook it according to the different cooking times of the ingredients.