Cabbage Vermicelli Soup
1.
Soak the vermicelli overnight in cold water in advance to soften;
2.
Soak the Chinese cabbage in salt water for about 15 minutes when making it, then drain the water, cut into small pieces, separate the stalks and leaves, and then cut the tofu in half or take a small bite, which is convenient for tasting;
3.
Put an appropriate amount of edible oil in the pot, turn the oil into the stem part and stir fry slightly;
4.
Spread the vegetable leaves, vermicelli, and tofu in flat, then pour in an appropriate amount of water, and bring to a boil;
5.
After boiling, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, a little chicken powder, 1 tablespoon of chopped chili, etc. to taste, simmer for ten minutes on medium-low heat;
6.
After the ingredients in the pot are boiled and softened, pour in appropriate amount of chopped green onion or coriander, stir evenly and then out of the pot;
Tips:
1. Note that if it is too late to soak the vermicelli, you can use hot water to accelerate the soaking;
2. If you can't eat spicy food, you can ignore it if you chop chili;
3. If you have broth or thick soup at home, you can replace it with water, which will taste better;
