Spinach soup(shang tang bo cai )

Spinach soup

Introduction:

"Spinach I like to use to make soup, add lean meat and garlic stir fry, soup rich, soft but not rotten vegetables, taste fresh and delicious!"

Production steps:

Step 1: prepare ingredients: spinach, garlic, lean meat.

Step 2: peel and smash the garlic, slice the lean meat, add Qingxuan soy sauce, salt and chicken powder, stir for a while, and finally add starch and a little sesame oil, stir well again.

Step 3: cut off the head of spinach and soak it.

Step 4: pick up and drain.

Step 5: heat the pan, add some oil, add garlic and saute until fragrant.

Step 6: pour in the lean meat and stir fry.

Step 7: stir fry until the meat is white and fragrant.

Step 8: pour in some water.

Step 9: cover and boil.

Step 10: pour down the spinach and mix well with a spatula.

Step 11: cook over high heat for a few minutes. Cook until the spinach is soft.

Step 12: add salt and chicken powder.

Step 13: pour in abalone juice and stir fry evenly.

Materials required:

Spinach: 500g

Lean meat: 100g

Garlic: 2

Salt: right amount

Oil: right amount

Chicken powder: a little

Soy sauce: 1 tbsp

Note: when dealing with spinach, it's best to use scissors to cut off the head directly, so that it's clean and there's no sediment on the stem, so it's easy to eat. Marinate the meat for a while and then stir fry it to keep it tender, smooth and tasty.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shang Tang Bo Cai