Spinach Haihong egg soup(bo cai hai hong dan hua tang )

Spinach Haihong egg soup

Introduction:

"It's hard for my husband to buy fresh Haihong after work. Steamed Haihong, directly jiaoseasoning to eat part of the rest, I made egg flower spinach soup. Because of the use of steamed Haihong soup, so the soup is extremely delicious. Haihong, also known as light vegetables, is more effective than the commonly used cholesterol lowering drug sitosterol. It can be eaten by the general population, especially for the middle-aged and old people with weak constitution, deficiency of Qi and blood, and malnutrition. "

Production steps:

Step 1: wash Haihong and steam it.

Step 2: remove the shell and get the meat.

Step 3: wash spinach and blanch slightly.

Step 4: take out the cooling water and cut it into sections.

Step 5: heat the oil in the pan and stir fry the onion, ginger and garlic until fragrant.

Step 6: stir fry with spinach.

Step 7: add the steamed Haihong soup.

Step 8: boil and add the rainbow meat.

Step 9: add the egg.

Step 10: add salt to add seasoning after boiling.

Step 11: turn off the heat and add a little sesame oil.

Step 12: add a little pepper seasoning out of the pot.

Materials required:

Spinach: moderate

Haihong: right amount

Eggs: right amount

Scallion: right amount

Ginger: right amount

Green garlic: right amount

Salt: right amount

Sesame oil: right amount

Pepper: right amount

Note: 1. When making spinach, blanch spinach with boiling water to remove 80% oxalic acid, then stir fry, mix or make soup. 2. The salt in the Haihong soup should be steamed as appropriate.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bo Cai Hai Hong Dan Hua Tang