How to make tomato vermicelli soup

Everyone is very familiar with tomatoes. It is a vegetable that can be eaten directly and can be anti-oxidant. Many girls like to eat tomatoes in summer. It is a natural sunscreen food. Of course, it is more often used as a food, such as scrambled eggs with tomatoes, beef brisket stewed with tomatoes, tomato egg soup, etc. This article introduces several methods of making tomato vermicelli soup to improve your meals.

Lean Meat, Tomato and Vermicelli Soup

Ingredients: 100 grams of lean pork, 100 grams of tomatoes, 50 grams of vermicelli, and appropriate amounts of green onion, ginger, broth, salt, MSG, cooking wine, and sesame oil.

Method 1. Wash the lean meat, tomatoes, onions and ginger, and cut them into thin strips.

2. Soak the vermicelli in warm water.

3. Put the wok on the fire, add the soup and bring to a boil, put in the vermicelli, scallion and ginger shreds, add the cooking wine and bring to a boil, then add the shredded pork and tomato shreds, when the soup boils again, add salt and MSG to taste, quickly remove from the heat, and drizzle with sesame oil.

effect

Diuretic, digestive aid, beauty, anti-aging, can promote skin health.

Tomato Beef Vermicelli Soup

Ingredients: 400g beef shank, 3 tomatoes, a handful of vermicelli, 2 stalks of coriander, some white pepper, some oil and salt, 1 piece of ginger

practice

1. Cut the beef into thick pieces, put it into a pot of cold water, add ginger slices, boil it, remove it and rinse off the blood foam

2. Dice the tomatoes, soak the vermicelli in water until soft, and wash and cut the coriander into sections

3. Put the ginger slices and the blanched beef into the electric pressure cooker, add appropriate amount of water. The electric pressure cooker will not dry out the water very easily, so don't put too much water.

4. Start the "stew" program

5. After the "stew soup" process is finished, pour the beef soup into the soup pot, boil it over high heat, and add the softened vermicelli

6. After the soup is boiled again, add the coriander

7. Season with salt

8. Add white pepper powder

Pickled Cabbage Broad Bean Vermicelli Soup

Ingredients: 100g Sichuan pickled cabbage, 100g fresh young broad beans, 50g vermicelli, 15g minced ginger, 1 tablespoon (15ml) oil, salt, pepper

practice

1. Chop Sichuan pickled cabbage into fine pieces, remove the pods and skins of fresh tender broad beans, wash and set aside, soak vermicelli in warm water until soft;

2. Heat the pan, add 1 tablespoon of oil, add minced ginger and fry until fragrant, then add chopped pickled cabbage and fry until fragrant;

3. Add tender broad beans and stir-fry until they change color;

4. Add 500ml of water, bring to a boil, then simmer for about 10 minutes until the broad beans are soft, add the soaked vermicelli and bring to a boil;

5. Season with salt and pepper