Egg skin spinach soup(dan pi bo cai tang )

Egg skin spinach soup

Introduction:

"With simple ingredients and" Shi Yunsheng thick and mellow soup ", we have a bowl of delicious soup."

Production steps:

Step 1: wash spinach and soak fungus.

Step 2: beat the eggs into a bowl and stir well.

Step 3: heat the pan and coat it with peanut oil.

Step 4: pour the egg into the pan and turn it round.

Step 5: hold the edge with your hand and turn it over.

Step 6: then out of the pot, the egg skin is ready.

Step 7: cut spinach into sections, strip egg skin, slice onion and ginger.

Step 8: put oil in the pot, add scallion and ginger to make it fragrant.

Step 9: stir fry spinach.

Step 10: after adding water, add agaric and egg skin.

Step 11: add Swanson and bring to a boil.

Step 12: add salt and pepper to taste.

Step 13: garnish with medlar....

Step 14: delicious soup....

Materials required:

Eggs: 2

Spinach: 250g

Auricularia auricula: right amount

Soup: 1

Salt: right amount

Pepper: right amount

Peanut oil: right amount

Scallion: right amount

Ginger: right amount

Note: when making the egg skin, the pot must be heated and then oiled, otherwise the egg skin will stick to the pot.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dan Pi Bo Cai Tang