Name: Fuyang Cabbage Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Rice noodles; Some carrot; 1 piece egg; 50g Chinese cabbage; 100g Soy sprouts; 2 tablespoons Cooking oil; 1g Thirteen incense; 1/2 spoon salt; 1 tablespoon sesame oil; 50g Hemp

Fuyang Cabbage Soup

by Yan Qingxin

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I didn’t feel very hungry when I ate breakfast late until noon, but if I ate late, dinner would follow late, so I prepared a vegetable soup for lunch at noon.

Fuyang Cabbage Soup

1. Prepare ingredients

2. Shredded cabbage

3. Shred carrots

4. Soak the vermicelli in cold water, softly cut into pieces

5. Heat cooking oil in the pot, add bean sprouts

6. Add carrot shreds

7. Add cabbage and seasoning

8. Add vermicelli and mochi, pour in a bowl of broth and bring to a boil

9. Knead the flour and a small amount of water into crumbled gnocchi

10. After the soup is boiled, sprinkle the gnocchi into the soup pot and stir evenly with a spoon

11. Beat the eggs in a small mouth, sprinkle into the pot

12. Just drizzle some sesame oil when out of the pot and start eating

Tips:
When kneading the dough bumps, don't add enough water at once, but add a little bit. The smaller the bumps, the better it tastes. If the bumps are big, they will not taste good when chewing.