Magic Egg Soup
1.
Wash spinach and blanch it in boiling water with a little salt until cooked;
2.
Fish out too cold;
3.
Squeeze the water and cut into sections for later use;
4.
Slice cooked eggs for later use;
5.
Place cooked spinach and cooked eggs on the bottom of the bowl for later use;
6.
Dice the onion,
7.
Dice carrots and potatoes;
8.
Stir-fry the flour with butter and fry on low heat until the flour is slightly yellow
9.
Squeeze lemon juice for later use;
10.
Pick up the soup pot, add some salad oil, and sauté the diced onion on low heat;
11.
Add chicken broth and turn to high heat to boil;
12.
Add potatoes and carrots, turn to high heat and bring to a boil;
13.
Add an appropriate amount of oil and flour to adjust the consistency you like.
14.
Add appropriate amount of salt and sugar to taste;
15.
Turn off the heat and add a few drops of lemon juice.
16.
Just pour the soup on the eggs and spinach.