Double ear spinach soup(shuang er bo cai tang )

Double ear spinach soup

Introduction:

"Thanks to the trial of Shi Yunsheng's thick and mellow soup, no matter how to make soup, it's much easier to cook porridge. One bowl at a time makes an ordinary dish delicious and refreshing, which saves us more time and enjoys more fun."

Production steps:

Step 1: remove the roots of Tremella fuciformis and Auricularia auricula, and then put them in water to clean the sediment.

Step 2: cut the lean meat into thin slices, stir well with soy sauce and starch, and marinate for a while.

Step 3: after washing spinach, blanch it in boiling water for 10 seconds to remove part of oxalic acid, and then cut it into three sections.

Step 4: take a pot, put in a bowl of water and a few pieces of ginger to boil, put in a thick soup of shiyunsheng pig bone.

Step 5: add tremella and Auricularia and cook for 20 minutes.

Step 6: put in the sliced meat and roll well.

Step 7: add spinach to boil and turn off the fire.

Step 8: drench a few drops of sesame oil with the waste heat of the casserole and mix in an appropriate amount of salt.

Materials required:

Spinach: 150g

Water hair Tremella: 50g

Watery black fungus: 80g

Lean meat: 100g

Soup: 1

Salt: right amount

Ginger: right amount

Sesame oil: appropriate amount

Note: 1, Shi Yunsheng pig bone soup contains heavy salt, this soup should put less salt. 2. Chicken essence, monosodium glutamate and other condiments should be put in according to personal preference. Personally, I think Shi Yunsheng's pig bone soup is very fresh, and there is no need to put MSG, chicken essence and other condiments.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shuang Er Bo Cai Tang