Preserved egg and spinach in soup(shang tang pi dan bo cai )

Preserved egg and spinach in soup

Introduction:

"The first time I ate this dish was in a small restaurant. I remembered it because of its unique taste. Later, I saw this dish on the food website, so I thought of making it. I just added a little beef powder to make it more delicious. This vegetable soup is simple in material, and it's good for both vegetables and soup. "

Production steps:

Step 1: prepare spinach, wash and drain

Step 2: bring the water to a boil, add some salt and oil, heat spinach and remove

Step 3: put the spinach into a large bowl

Step 4: shell the preserved egg and chop it for use.

Step 5: heat the oil in the pan, saute the garlic slices until fragrant, add appropriate amount of water, add some beef powder and bring to a boil.

Step 6: add preserved eggs

Step 7: add water to boil the starch

Step 8: adjust the flavor with salt and chicken essence, and pour in spinach

Materials required:

Spinach: 250g

Preserved egg: 1

Oil: right amount

Salt: right amount

Starch: right amount

Beef powder: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: 1. Blanch spinach in boiling water. Add a little salt and edible oil to the water to keep the fresh green of spinach. 2. It's better to make this dish with yellow preserved eggs.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shang Tang Pi Dan Bo Cai