How are you doing in the spring? Is it immersed in poetry, wandering, nostalgia...
The dish recommended by the chef today is called oil tofu vermicelli soup.
Oil tofu vermicelli soup
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bean curd
We use local tofu, order tofu is brine, the chef said, this way out of the tofu, there is a traditional tofu charm and aroma, and a mouth full of overflowing bean aroma. The tofu purchased that morning is cut into 4 cm square tofu cubes. At this time, when the oil is hot and the oil temperature is 70% hot, the tofu pieces are fried to make a crispy oil on the outside and soft on the inside.
Northeast black fungus
Wood ear fungus, are purchased from the northeast black fungus, wood ear thick, bite good taste, and nutrition. Served with Ningxia goji berries and fresh rape leaves. Such a soup needs to be boiled for two hours, the vegetarian soup is light, if you are afraid of such a vegetarian soup taste thin, our chef also added vermicelli to the soup. Sweet potato flour is used for the vermicelli of the soup, which is soaked in cool water before boiling the soup to make the vermicelli soft and convenient for the vermicelli to absorb the soup. Such a cup of soup gives you multiple and rich taste experiences.