Spinach and egg soup(bo cai dan hua tang )

Spinach and egg soup

Introduction:

"The characteristic of egg flower soup is to ensure that the solidified egg liquid floats in the soup. No matter how it is stirred, the egg flower is always floating. So that's the key to making egg soup. Please look carefully. The simple method will get twice the result with half the effort. "

Production steps:

Step 1: main and auxiliary ingredients: egg, spinach seasoning: beef powder, salt, scallion, water lake powder

Step 2: Chop spinach and scallion.

Step 3: beat the egg into egg liquid, and make sure to stir it evenly, so that the shape of the egg flower is good-looking.

Step 4: boil water, add beef powder and a little salt to taste.

Step 5: pour in the water first, then thicken it. That's the trick to make egg soup.

Step 6: then make the soup slightly open and pour in the egg liquid. The egg liquid should be slowly poured in a circle. At this time, the egg flowers are floating.

Step 7: add spinach and green onion. Bring to a boil and turn off the fire.

Step 8: out of the pot into the bowl, you can serve.

Materials required:

Egg: 1

Spinach: 1

Beef powder: right amount

Salt: a little

Scallion: right amount

Starch: appropriate amount

Note: 1, after thickening the soup, the specific gravity has changed, when the egg will float. If you don't thicken, the egg will sink to the bottom. 2. Spinach ingredients can choose other ingredients, tomatoes, cucumbers can be.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Bo Cai Dan Hua Tang