Spinach and egg soup(bo cai dan hua tang )

Spinach and egg soup

Introduction:

"Spinach is rich in nutrition. Needless to say, we all know that although spinach is very nutritious, it contains a lot of oxalic acid, so it is not suitable to eat too much at a time. Moreover, before eating spinach, you must scald it with boiling water or boil it with water, and then mix it cold, fry it or make soup. This can not only preserve the nutrients of spinach, but also remove more than 80% It's oxalic acid. "

Production steps:

Step 1: wash the spinach

Step 2: then blanch in boiling water for 30 seconds to remove most of the oxalic acid it contains

Step 3: after blanching, cut the spinach into small pieces and beat the eggs

Step 4: add water to the pot and bring to a boil, then put the spinach into the pot

Step 5: when the water boils again, slowly throw the beaten eggs into the pot.
Add salt and chicken essence to taste. Pour a little sesame oil into the pan and sprinkle with scallion.

Materials required:

Spinach: moderate

Eggs: right amount

Scallion: right amount

Salt: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Note: spinach is not suitable to eat too much at a time. Before eating, be sure to scald it with boiling water or boil it with water, so as to remove a lot of oxalic acid it contains.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Bo Cai Dan Hua Tang