Spinach Haihong Egg Flower Soup

Name: Spinach Haihong Egg Flower Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some spinach; Some Haihong; Some egg; Some shallot; Some ginger; Some Green garlic sticks; Some salt; Some sesame oil; Some pepper

by A Apple Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

My husband bought back fresh Haihong after get off work, and it was rare that he could buy vegetables and go home. The steamed Haihong directly ate a part of the seasoning, and I made the egg spinach soup with the rest. Because of the steamed Haihong soup, the soup is exceptionally delicious.
Haihong is also called mussels, and their efficacy is stronger than the commonly used cholesterol-lowering drug sitosterol. It can be eaten by the general population, especially suitable for the middle-aged and elderly people with weak physique, lack of qi and blood, and malnourished people. "

Ingredients

Some Spinach
Some Haihong
Some Egg

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Some Shallot

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Some Ginger

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Some Green Garlic Sticks
Some Salt

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Some Sesame Oil

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Some Pepper

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Spinach Haihong Egg Flower Soup

1. Haihong is washed and steamed.

2. Get the meat out of the shell.

3. Wash spinach and blanch slightly.

4. Remove and squeeze the water and cut into sections.

5. Heat oil in a pot, add green onion, ginger, and green garlic to fry until fragrant.

6. Add spinach and stir fry.

7. Add steamed Haihong soup.

8. After boiling, add sea rainbow meat.

9. Add egg liquid.

10. Boil the egg flowers and add salt to taste.

11. Turn off the heat and add a little sesame oil.

12. Season with a little pepper to taste.

Tips:
1. When making spinach, first blanch the spinach with boiling water to remove 80% of the oxalic acid, and then fry, mix or make soup.

2. There is a certain amount of salt in the soup of steamed Haihong, so you need to be careful when adding salt.