Twisted Loofah Vermicelli Soup

Name: Twisted Loofah Vermicelli Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Salty twist; 200g Loofah; 50g Rice noodles; 10g oil; 1g salt; 3g Steamed Fish Soy Sauce; 10g Garlic cloves; 1g black pepper powder

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

People in Wuhan like to go out early, that is, eat early. There are many early varieties, such as deep-fried dough sticks, oil cakes, and chopped buns. Now many of them are not visible. Sometimes I buy breakfast and buy more deep-fried dough sticks. The rest is reserved for making a bowl of soup for lunch, which is very homely.
When the weather is hot, the dough sticks are not fermented well, the taste is astringent, and it is not tasty. Slowly it evolved into using deep-fried twist to make soup.

Ingredients

Twisted Loofah Vermicelli Soup

1. Prepare twists, loofah, vermicelli, and garlic cloves.

2. Peel the loofah and cut into pieces with a hob; break the twist into small pieces, and pat the garlic for use.

3. Heat oil in a pot and sauté garlic cloves.

4. Pour the loofah and stir fry.

5. Pour in boiling water (the broth is better); add a little salt.

6. Rinse the vermicelli with cold water and put it in the soup.

7. Add steamed fish soy sauce.

8. Finally, add the twists and cook for 2 minutes.

9. Add black pepper.

10. Adjust the flavor and put it in a bowl.

Tips:
1. Fans I didn't soak hair, personally feel that the soup with soaked fans tastes worse.
2. Twist should not be cooked too early, it will not taste good when it cooks softly, and it should be a bit chewy.
3. Steamed fish soy sauce doesn't have to be used, generally light soy sauce is enough.

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