Spinach in Soup
by Scarlett WH
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Preserved eggs, boiled salted eggs and garlic are all cut into small cubes;
2. Boil water in a boiling pot, add a few drops of oil and an appropriate amount of salt, add the washed spinach to blanch;
3. The spinach changes color, and immediately after the water is boiled, remove the spinach and put it on the plate;
4. Pour the broth into a clean pot and boil;
5. Add preserved egg diced, salted egg diced and garlic diced, then add salt and pepper to taste;
6. Add appropriate amount of water starch to thicken;
7. Pour the boiled broth onto the blanched spinach;
8. A plate of spring healthy vegetable "spinach in soup" is complete.
Tips:1. Add a few drops of oil and appropriate amount of boiling water to blanch the spinach, not only to let it mature, but also to remove the oxalic acid contained in it; the blanching time should not be too long, and the spinach can be taken out of the plate after the color-changing water is boiled again ；
2. The broth used in this dish is big bone broth. If you don’t have it at home, you can use the thick soup treasure to blend the broth, but it is definitely not as good as you can make it yourself; put preserved egg diced, salted egg diced and garlic diced into the broth and cook. Season for a minute, add some water starch at the end to thicken the soup and then put it on top of the spinach.
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