Vermicelli Soup with Egg Rolls and Meatballs
by Redmi Lok
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Soak day lily, fungus, and dried mushrooms in warm water two hours in advance, and soak the vermicelli with warm water 20 minutes in advance.
2. Steam the egg rolls and meatballs in water, dry the vermicelli, shred the daylily, fungus, and shiitake mushrooms, slice the ginger, and mince the chives.
3. Change the steamed egg rolls to a knife.
4. Pour the water for soaking shiitake mushrooms, steamed egg rolls, and meatballs into the boiling pot. Add more water if it is not enough, and add ginger.
5. Add shiitake mushrooms, cover the pot, bring to a boil on high heat, change to low heat and cook for about 10 minutes.
6. Put the meatballs in the lid and cook for 5 minutes.
7. Put in the fungus.
8. Change to high heat, add day lily and egg rolls.
9. Add the vermicelli, salt, light soy sauce, open it, and stir well.
10. Finished product.
