How to make beef vermicelli soup?

Many people like to eat something chewy when drinking beef vermicelli soup, especially since beef has a lot of ligaments, which makes it more troublesome to eat. However, if you want to make it chewy, you must choose beef with tendons, which is chewier. It is best to choose thin vermicelli or Northeastern vermicelli, which are made of starch, and ordinary household vermicelli will do.

Material

Main ingredients: beef (preferably beef leg with some tendons, which is chewier) and vermicelli.

The auxiliary ingredients include shredded green onion and ginger, chopped onion, dried shrimp, chopped fungus, shredded green and red pepper, pepper, curry powder, chicken essence, salt, sesame oil, and coriander in appropriate amounts.

Production steps

1. Cut the beef into thin slices;

2. Add starch, eggs, salt and MSG to beef and mix well;

3. Add oil to the pan, and when it is 80% hot, add beef slices, scallion and ginger shreds and stir-fry (add soy sauce if you like);

4. Then add water to cover the vermicelli that has been blanched in boiling water (authentic sweet potato vermicelli is preferred), cover the pot and simmer for about 10 minutes;

5. Open the lid and add the soaked and chopped white fungus, black fungus, green and red peppers, onions, etc. (you can also add tomatoes if you like) and cook for a while;

6. Add salt, MSG, sesame oil and coriander, then serve in a soup bowl and drizzle with sesame oil.

Tips

Black fungus (soaked in water): Black fungus should not be eaten with field snails. From the perspective of food medicinal properties, the cold nature of field snails and the slippery nature of black fungus are not conducive to digestion, so the two should not be eaten together.

People suffering from hemorrhoids should not eat black fungus and pheasant together. Pheasant is slightly poisonous, and eating them together can easily induce hemorrhoid bleeding.

Fungus should not be eaten with wild duck. Wild duck tastes sweet and cool in nature, and is prone to indigestion.