Hibiscus Fresh Vegetable Soup

Name: Hibiscus Fresh Vegetable Soup
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 2s Xiangru; 250g spinach; 1/2 root carrot; 1 piece egg; 2g salt; a little Cooking oil; a little Chives; Some Hot water; Some sesame oil

by The staple food kitchen of loach

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

A soup with real nutritional value, whether it is selected from the ingredients or the heat of the stew, must be particular about it. And this fresh vegetable hibiscus soup made today is a fast-handed soup family, and it contains the nutrients of seasonal fresh vegetables. For me, there is a sense of satisfaction and warmth when drinking soup, and it also contains a taste of home. Especially in the cold winter, with a sip of hot soup during supper, I will forget the hard work of the day and feel happy! Maybe this is the so-called contentment.

Ingredients

2s Xiangru
250g Spinach
1/2 root Carrot
1 piece Egg
2g Salt
a little Cooking Oil
a little Chives
Some Hot Water
Some Sesame Oil

Hibiscus Fresh Vegetable Soup

1. Prepare the ingredients, cut the shiitake mushrooms into strips, cut the carrots into small pieces, and beat the eggs. For the taste, cut off the leaves of the spinach (don't mind and keep the stems)

2. Put water in the pot, add spinach leaves to boil after the water boils to remove oxalic acid, remove and cut into small pieces.

3. Put a little cooking oil in the pot, add carrot slices and stir fry when the oil is hot, then add mushrooms and stir fry. When the mushrooms become soft, add enough hot water to boil.

4. After the water is boiled, add the chopped spinach leaves and stir, add salt, then slowly pour in the egg liquid, stir, turn off the heat, add a few drops of sesame oil to enhance the flavor, and a little chives to decorate (not put can).