Mushroom with spinach(bo cai kou mo )

Mushroom with spinach

Introduction:

"Eat more mushrooms, rich in nutrition, spinach can supplement iron. But no matter how you eat spinach, you should blanch it with water in advance to remove the oxalic acid in the spinach. "

Production steps:

Step 1: remove the stem of the mushroom, empty the core and blanch the spinach with water. Add salt to the water when blanching.

Step 2: blanch the spinach and put it at the bottom of the pot.

Step 3: add thirteen spices to the meat stuffing, put the seasonings together like dumpling stuffing, insert them into the mushroom, and steam for ten minutes. Put it on the spinach.

Step 4: take another pot, pour in the soup, pour in the soup from the steaming of the mushroom, put in all the small debris from the mushroom, pour a little egg in the pot, and pour it on the set dishes.

Materials required:

Mushroom: right amount

Spinach: moderate

Meat stuffing: right amount

Scallion: right amount

Thirteen spices: appropriate amount

Soup: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: the egg I beat is the egg white left in the cake.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bo Cai Kou Mo