Chicken Soup Fungus Vermicelli

Name: Chicken Soup Fungus Vermicelli
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice noodles; 1 small handful Dried fungus; 1 large bowl chicken soup; 1 lettuce; Some salt; Some Soy sauce

by Picking up the lotus leaf

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

There is not enough food tonight, but if you cook again, there will be leftovers. Just yesterday there was a big bowl of chicken soup left, so let's have a fan of chicken soup, which can serve as both a meal and a dish.

Ingredients

Chicken Soup Fungus Vermicelli

1. Soak a small handful of fungus in advance, and change the water several times in the middle.

2. The vermicelli is soaked in water and cut into several pieces when it is soft, otherwise it is too long.

3. Wash the soaked fungus clean.

4. The vermicelli is dried in water.

5. Wash the lettuce and tear it into small pieces.

6. Remove the chicken broth from the refrigerator.

7. Pour the chicken soup into the pot and add the fungus. If the water is not enough, add an appropriate amount of water to ensure that the family has enough food. Cover the pot, bring to a boil, and cook for about five minutes.

8. Add the vermicelli, stir a few times, and cover until it boils again. Taste, the vermicelli is cooked, taste the saltiness of the soup, add some salt and light soy sauce.

9. After the vermicelli is cooked, add the lettuce, and turn off the heat when it is soft.

10. Finally, it was poured into a soup bowl and served on the table.

Tips:
1. In the process of soaking dry fungus, pay attention to changing the water several times. After soaking, scrub it and remove the roots.
2. The fans can be soaked in cold water in advance, or soaked in hot water temporarily.
3. There is no chicken soup, and it is okay to cut some lean meat.