Spinach and Mushroom Soup

Name: Spinach and Mushroom Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Minced meat; 200g Mushroom; 1 piece spinach; A few Wolfberry; Some ginger; Some starch; Some pepper; Some olive oil; Some salt

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I had a business trip a few days ago, but I didn't actually leave for a few days, but it seems that the generations after coming back became lazy. Not only did they not serve food, but they also planned to sort out the travel photos of Anhui, but they never did it. Hey, anyway, I just can’t work hard, and I’m going to "grind foreign workers" this week, and then do things well next week.

Yesterday I went out to buy vegetables and only bought a few green vegetables. The picture is convenient and easy. Just like today’s lunch, a light boiled meatball soup, a few emerald green spinach, and the most common edible fungus---Pleurotus ostreatus to enhance the taste and freshness, a simple soup, and finally Paired with an egg pancake, it is affordable and comfortable to eat.

The whole production process did not exceed twenty minutes, but it took a little bit to take pictures. When the soup was ready, there was no sunlight at all, so I had to wait. It was almost half past seven, when there was a little sunshine, and the spinach was not so green, but I looked. It's not early, so I hurriedly took some photos, the effect is not very good, I have to forgive me, but the taste of the soup is delicious. "

Ingredients

Spinach and Mushroom Soup

1. Blanch the washed spinach with boiling water and remove it;

2. Add salt, pepper, starch, light soy sauce and minced ginger to the meat filling, stir in one direction;

3. Prepare other raw materials;

4. Put an appropriate amount of broth or water in the pot and cook until warm;

5. Grasp the meat filling with your left hand, smooth the surface and squeeze it out of the tiger's mouth;

6. Use a spoon with your right hand to drop the extruded balls into the soup one by one;

7. After boiling, add the mushrooms and continue to cook for two or three minutes;

8. Add the spinach blanched in boiling water;

9. Finally add salt, pepper and olive oil to taste;

10. Put it into a bowl and add a few goji berries.

Tips:
1. Spinach contains oxalic acid, which not only makes the spinach have an astringent taste, but also affects the body's absorption of calcium. However, because oxalic acid is dissolved in water, we must first blanch the spinach with boiling water or Cook for two minutes;

2. Add salt, pepper, light soy sauce, starch and minced ginger to the minced meat, stir in one direction, so that the balls will be elastic; when squeezing the balls, the surface should be smooth;

3. When boiling water or stock in a small pot, the temperature of the balls should not be too high when the balls are put into the soup, so as to ensure that the balls are formed and avoid scattering;

4. When the balls are boiled and floated, add the mushrooms and cook for two or three minutes to make the soup fresher; the spinach does not need to be boiled, and other seasonings are added immediately after adding, and the heat can be turned off when it is turned on again.