Chicken Broth with Radish Crystal Vermicelli

Name: Chicken Broth with Radish Crystal Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl chicken soup; 1 piece White radish; 1 bundle Crystal fans; 2 pcs Mushroom; Some oil; Some salt; 1 parsley; 1 piece chili; 2 bowls Shimizu

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The chicken soup of the steamed sliced chicken infiltrated in the basin is fresh and sweet. Because it has some fat and cannot be drunk directly, the best way is to make the soup. My family often uses it as crystal vermicelli and adds some winter radish to cook together. , Very nice, smooth fans suck in the chicken soup and it tastes delicious. White radish has the effect of promoting digestion. It is called "natural digestion agent". The rhizome contains amylase and various digestive enzymes, which can break down starch and fat in food, promote food digestion, relieve chest tightness, and inhibit hyperacidity. Help stomach motility, promote metabolism, and detoxify. It’s the most natural and good food in winter~"

Ingredients

1/2 bowl Chicken Soup
1 piece White Radish
1 bundle Crystal Fans
2 pcs Mushroom
Some Oil
Some Salt
1 Parsley
1 piece Chili
2 bowls Shimizu

Chicken Broth with Radish Crystal Vermicelli

1. Prepare the ingredients, soak the mushrooms until soft and cut into shreds

Chicken Broth with Radish Crystal Vermicelli recipe

2. Soak crystal vermicelli in advance to soften, peel and shred radish, wash and cut coriander, and dice pepper

3. Heat up a pan, put a proper amount of oil, add shredded shiitake mushrooms and sauté

4. Pour shredded radish and stir fry for a while

5. Pour the chicken broth and mix well

6. Add an appropriate amount of water and keep it boiled on high heat

7. Pour the crystal vermicelli, cover the pot and simmer for 10 minutes

8. Boil until the moisture is dry, add salt

9. Pour in coriander, chili, and mix well

Tips:
The winter mushrooms and vermicelli are soaked in advance to soften, and the winter mushrooms are fried before adding other ingredients. The vermicelli is more draught. Add enough water to cook the vermicelli at one time. The vermicelli cooked in this way is soft and slippery, crystal clear and very delicious~