Tomato preserved egg and vermicelli soup

Tomato preserved egg and vermicelli soup

Introduction:

"Usually, preserved eggs are used to make more cold dishes and less soup, right? In my impression, it seems that there is only preserved egg and lean meat porridge. They use lead-free preserved eggs. Preserved eggs are very fragrant, but they are seldom eaten. Is it OK if I eat them occasionally

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the tenderloin into strips.

Step 3: cut the preserved egg into small pieces and slice the tomato.

Step 4: soak the fans in warm water.

Step 5: add the vermicelli into the pot and bring to a boil with the soup, ginger and scallion.

Step 6: add shredded meat after boiling.

Step 7: skim the foam.

Step 8: add preserved eggs.

Step 9: add the tomatoes.

Step 10: boil again until you like, add salt to taste, sprinkle parsley.

Step 11: add sesame oil and serve.

Materials required:

Preserved egg: moderate amount

Tomatoes: right amount

Fans: right amount

Pork loin: moderate

Ginger: right amount

Scallion: right amount

Coriander powder: appropriate amount

Soup: right amount

Sesame oil: right amount

Salt: right amount

Note: tomatoes according to their favorite appearance, peeling, not peeling, self-determination ah, no soup, water can also, or add some soup essence, or add some chicken essence, as they like, what taste good, you know.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light