Spinach in soup(shang tang bo cai bo cai de xian mei chi fa )

Spinach in soup

Introduction:

"Spinach is tender, delicious and nutritious. It is a timely vegetable in winter and spring. Especially in winter, it is good for your health to eat more spinach. It can remove heat, moisten dryness and activate blood circulation. This soup spinach has the smell of spinach. It also has a strong meat flavor. It has vegetables and soup. It's simple and very suitable for this season. "

Production steps:

Step 1: main ingredient: spinach 200g

Step 2: by-product: sliced garlic, shredded ham, seasoning: nongtangbao (chicken soup flavor)

Step 3: boil water in the pot, add a little salt and cooking oil, bring the spinach to a boil, blanch and remove

Step 4: add oil to the pan, heat the oil, add garlic slices and saute until fragrant

Step 5: saute garlic slices until fragrant, then pour into boiling water

Step 6: put a whole thick soup into the pot, dilute and bring to a boil

Step 7: put the shredded ham into the pot, turn the heat down and simmer for 2 minutes

Step 8: put the blanched spinach into the container

Step 9: pour the cooked soup on the spinach

Materials required:

Spinach: 200g

Garlic slices: appropriate amount

Shredded ham: right amount

Nongtangbao: right amount

Note: 1, spinach blanching time is not too late, too long, spinach is easy to change color, affect the appearance and taste; 2, thick soup treasure into the pot with a small fire slow stew, so you can thicken the soup; 3, thick soup treasure has a salty taste, do not need to add salt.

Production difficulty: simple

Process: simmer

Production time: 20 minutes

Taste: light

Chinese PinYin : Shang Tang Bo Cai Bo Cai De Xian Mei Chi Fa