Fried Bean Curd Puff Mung Bean Thread Soup
Fried Bean Curd Puff Mung Bean Thread Soup
1 pack Fried Bean Curd Puff (150g)
1 curl of Mung Bean thread （Vermicelli thread) (50g)
1 pack of preserved mustard stem with black fungus (Zha Cai) (80g)
2 litre Water
1 ½ tsp salt
1. Use hot water to soak mung bean threads.
2. Cook mustard stem (Zha Cai) together with fried bean curd puffs.
3. Cut bean threads into half.
4. Add mung bean thread at the last stage of cooking.
5. Use chopsticks to take out bean threads before scoop out soup.
6. Choose the right type of Zha Cai is the key for this delicious soup.
1. Prepare 1 litre of hot water.
2. Use the hot water to soak mung bean threads in a bowl. Water to cover the threads.
3. Fill soup pot with 2 litres of water. Start to heat the pot.
4. Wash fried bean curd puffs (fried Tofu puffs) and add them into the soup pot.
5. Add mustard stem (Zha Cai) into the soup pot as well.
6. Once the soup is boiling. Reduce heat. Make sure the soup is still boiling.
7. Keep boil for 20 minutes.
8. Cut mung bean threads into half with scissor.
9. In 20 minutes, add mung bean threads into the soup.
10. Add 1 ½ tsp of salt into the soup.
11. Bring up the heat again.
12. Once the soup is boiling. Turn off the heat.
13. Use chopsticks to take out munge bean threads into soup bowl.
14. Then scoop soup.
15. Enjoy.
