Spinach clam and vermicelli soup(bo cai hua ha fen si tang )

Spinach clam and vermicelli soup

Introduction:

"I found that I was really a tossing housewife. Once again, I grabbed a handful of clams that my husband bought and prepared to stir fry. I joined the spinach that I had brought back from my mother-in-law's house and made a pot of delicious vermicelli soup. It was really fresh!"

Production steps:

Step 1: wash the clams and heat them with cold water.

Step 2: prepare the blanched spinach section.

Step 3: when the clams are still boiling, add the cleaned Longkou vermicelli.

Step 4: when the clam opens its mouth, add spinach.

Step 5: add appropriate amount of salt.

Step 6: enter the egg flower.

Step 7: turn off the heat and add sesame oil to taste.

Materials required:

Cooked spinach: moderate

Clam: right amount

Longkou fans: right amount

Sesame oil: right amount

Salt: right amount

Note: spinach contains oxalic acid, especially in round leaf varieties, which affects the absorption of calcium by human body after eating. Therefore, when eating this kind of spinach, it is advisable to boil the water first to reduce the oxalic acid content.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bo Cai Hua Ha Fen Si Tang