Mushroom and Yuba Stewed Vermicelli
by GXL8728
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Soak the yuba in warm water and cut into small pieces; wash the oyster mushrooms and tear off the small flowers.
2. Put the vermicelli in cold water, soak it softly, and remove it for later use.
3. Heat 50% of the oil in a pan, add seven or eight peppercorns, stir-fry on low heat until fragrant, then add chopped green onion and ginger, and sauté on high heat.
4. Add the yuba and stir well.
5. Add oyster mushrooms and stir well.
6. Add 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce, seasoning.
7. Heat water (the broth is better) to bring to a boil, add vermicelli, add salt and chicken essence for ten minutes on medium and low heat, and then serve it out of the pot. Garnish with coriander leaves before serving.
