I usually observed Shanghai's famous recipes and usual eating habits, and I learned that Shanghai people usually pay attention to food, and the way of eating is to mix the dry point with the wet point. And wet point tofu noodle soup is a reserved program. Although it looks a little waterless, it's a perfect match for fried and greasy snacks. If you try it at home, you can buy ready-made fried bean bubbles in the supermarket and use concentrated chicken juice instead of slow fire chicken soup.
Practice:
1. Cut the raw materials, ginger and shallot into small sections, and make the vermicelli soft.
2. In the pot, put the clear water to boil, then put the bean bubble and ginger into the pot and boil for 5 minutes, then pour in the concentrated chicken juice.
3. Pour in rice wine and salt. I like to add a little rice wine to the soup. It can improve the taste. Pour in the soft vermicelli, the soup can be turned off after boiling for one minute. Don't cook for too long, or the vermicelli will cook badly and lose the taste.
4. Turn off the heat and add some white pepper and sesame oil to the soup. Sprinkle some chives on the bowl and enjoy.