Boiled Vermicelli with Salted Egg and Mustard Greens
1.
Prepare the ingredients, wash the lean meat, cut into thin slices, add salt, starch and sesame oil, stir evenly, marinate for a while, or chop it into minced meat to taste, you can adjust it flexibly, wash the mustard greens and soak it for a couple of times all over;
2.
Soak the crystal vermicelli in advance, and then cut it with scissors. After cooking, it is easy to clamp. The salted duck egg is broken. Take out the salted duck egg yolk and egg white, chop it and set aside. Peel the ginger, wash it, and cut it with a knife after slicing;
3.
Heat the pan, pour in cooking oil, fry the marinated meat slices to give a fragrance, then pour in shredded ginger and continue to stir fry evenly;
4.
Pick up the mustard greens and drain them, and chop the leaves and stems separately. Pour the hard-to-cook stems into the pot and stir fry for a dozen times over high heat;
5.
Add about 600 grams of boiling water. The amount of water depends on the actual situation. Because the vermicelli absorbs water, the amount of water must be added at a time. Adding water in the middle will affect the taste, mix well and continue cooking;
6.
Pour crystal vermicelli and salted duck eggs, stir well, cover the pot and cook on high heat for about 10 minutes;
7.
Cook until the vermicelli swells and the vegetable stalks soften. After the soup becomes less, pour in the mustard leaves, mix well with a spatula, and finally add salt, chicken powder, pepper, and a few drops of sesame oil. Mix well and serve. For those who like spicy food, add some chili powder and mix well before cooking. It is delicious and appetizing!
Tips:
Tips for food:
1. Mustard greens are divided into large leaves and small leaves. The small-leaved mustard has a sweeter taste, and the soup is delicious. The stems and leaves are cooked separately in the pot, so that the taste is good.
2. Crystal vermicelli is very absorbent, add enough water when cooking, try to get a little bit of soup soaked, it tastes smooth and delicious.
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