The practice of vegetarian soup, high score!

Let's start with the ingredients used in this dish. See if you have eaten.

Soybeans know. Soak soybeans the day before, and it's only about two. Make some vermicelli at the same time.

The next day, grind the soaked soybeans with a small mill. Some people will say, who has a small mill? Don't worry, there is no small mill, just use a soymilk machine instead. To put it simply, first make a bucket of soybean milk with soaked soybeans. Don't get me wrong, I'm not making soybean milk for everyone. This soybean milk is a by-product. Don't spoil it. Just drink it for breakfast. After drinking the soybean milk, is there still that soybean meal in the steel drum? Commonly known as bean curd residue. What should I do after drinking the remaining bean curd residue? Most people throw it away, I tell you, it's a waste, but a pity. The nutrition of many things is actually in the rough skin, and soybeans are no exception.

The bean curd residue squeezed by the soymilk machine is actually very delicate. Chop the soaked vermicelli, add the wheat flour in the bean curd residue, mix well, and stir-fry into bean flour balls for later use.

By noon, we have already started cooking this big soup.

Ingredients: Chinese cabbage, soybean sprouts, mung bean sprouts, flour, pepper, soy sauce, vinegar, black fungus, onion ginger and sesame oil.

Cooking method: pour sesame oil into the bottom of the pot, cut the cabbage into diamond-shaped pieces, add onion and ginger and stir fry. Then pour the water into the pot and add the mung bean sprouts, soybean sprouts and pepper.

After boiling, gradually add the prepared dough powder and stir while pouring, preferably in paste.

Add black fungus, soy sauce and vinegar, and finally add lobster sauce balls. Turn off the heat immediately. Load the prepared utensils and take them out of the pot.

In this way, a steaming element is out of the pot!

The characteristics of this dish: Douchi meatballs are slippery outside and crisp inside, which is delicious in the mouth. After drinking the soup, it is a little sour, spicy and crispy, and absolutely sweaty.

A tip to note: vinegar should not be put less, otherwise it can't inhibit the raw taste of beans, and it can't be put too much, otherwise it will be too sour and affect the overall taste of beans.

Three guarantees make you the best vegetarian soup for the whole family.

You mean the very simple kind?

You mix the noodles, roll them thin, cut them into dices, fry them in oil, then make boiled water, put the meatballs (vegetarian meatballs available in staple food stores) into it and cook them, then add the noodles and coriander. The dough will not soften in a short time. Put some soy sauce, chicken vinegar, salt and sesame oil in the soup and you can eat it. It is delicious. But you should eat it right away. Don't put them away. If you leave them for a long time, they won't taste good.