1. Buy the ingredients you need
2. Remove the yellow leaves of the green vegetables, wash, remove the roots of the crab-flavored mushrooms, sprinkle strips, a section of carrots, peel and shred. Crab-flavored mushrooms can be replaced with shiitake mushrooms and other mushrooms.
3. Prepare the stock pot, heat the water, and add the vermicelli. After the water has boiled, the noodles are soft, so you can turn off the heat.
4. Take another wok, heat up and add oil.
5. Beat in the eggs after the oil is hot
6. Fry it once and turn it over.
7. After frying, put a few drops of delicious fresh soy sauce in a bowl and set aside.
8. Fry the carrot shreds with the remaining oil after the fried egg.
9. After the carrots are half-ripe, add the crab mushrooms and green vegetables.
10. After the vegetables are half cooked, add salt
11. Add enough water. Cover the pot to boil water.
12. After the water is boiled, fish the vermicelli from the soup pot. Cover the pan and continue to burn.
13. The water can be boiled for about one minute for the second time, and the pot can be filled into bowls.
Tips:Unintentionally inserting willows made this noodle soup for fans, the taste is very good. I basically don’t use MSG chicken essence in my cooking, and I just need enough seasonings to pursue a nutritious and healthy life.
