Cabbage meatballs and vermicelli soup
Overview
Cabbage balls, vermicelli and bean soup, warm and appetizing, simple and easy to make, you can add various ingredients according to your preference, nutritionally balanced, friends who like it can give it a try~~
Tags
Ingredients
Steps
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Ingredients: 1 baby cabbage, 12 fried tofu, 5 beef balls, 1 handful of mung bean vermicelli. Accessories: 2 chives, 3 ginger slices, appropriate amount of salt, a little white pepper, and appropriate amount of sesame oil.
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Process the ingredients, cut the fried tofu puffs and beef balls in half and set aside.
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Wash and dry the baby cabbage, then cut into large pieces or tear them into large pieces by hand.
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Put the broth into the pot, add the beef balls, add a flat piece of ginger and boil for a few minutes. Cook until the beef balls float to make sure the meatballs are cooked.
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Cook until the beef balls float, add chopped cabbage and tofu and cook for a while. Cook until the cabbage becomes soft and add the mung bean vermicelli. Boil the cabbage first before adding the vermicelli, which will make the vermicelli smoother. There is no need to soak the vermicelli in advance, just rinse it with water and add it directly to the pot.
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Cook until the vermicelli is transparent and the Chinese cabbage is soft, add an appropriate amount of salt and white pepper, then turn off the heat and serve.
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Pour the cooked cabbage, vermicelli and meatball soup into a soup basin, sprinkle with a little chopped chives, and don’t forget to add a few drops of sesame oil to enhance the flavor~~
