Spinach ball soup(bo cai wan zi tang )

Spinach ball soup

Introduction:

"Spinach stems and leaves are soft, smooth and tender, delicious and fresh, rich in vitamin C, carotene, protein and so on. Spinach is soft, smooth and easy to digest after cooking. It is especially suitable for people with high blood pressure, diabetes, old and young people, and people who often work beside computers. It is very suitable for eating spinach in autumn. "

Production steps:

Step 1: clean up the spinach for use.

Step 2: blanch spinach to remove oxalic acid.

Step 3: soak the vermicelli for use.

Step 4: stir the minced pork with flour, cooking wine, soy sauce, ginger powder, salt and chicken essence.

Step 5: on the pot, the pot into cold water, began to put the meat ball into the pot.

Step 6: after boiling, add spinach, black fungus, vermicelli, chicken essence and cooking wine.

Step 7: seasoning and salt when out of the pot.

Step 8: seasoning and salt when out of the pot.

Step 9: put coriander and sesame oil into the soup bowl.

Step 10: pour the prepared soup into the soup bowl.

Materials required:

Spinach: 200g

Minced pork: 300g

Vermicelli: 50g

Coriander: moderate

Sesame oil: appropriate amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Ginger powder: right amount

Soak black fungus: appropriate amount

Starch: moderate amount

Soy sauce: moderate

Note: spinach oxalic acid content is high, one should not eat too much, in addition, the spleen deficiency loose stool also should not eat more.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bo Cai Wan Zi Tang