1. Wash spinach.
2. If you use a larger spinach, cut it into two from the middle.
3. Add water, 1 tablespoon of salt, 2 tablespoons of oil to the pot and bring to a boil.
According to the amount of spinach made, blanch the spinach in batches to soften it. The blanching time is set by yourself. If you like to eat harder, it takes 1 minute.
If you like to eat soft, just blanch it for a while. Spinach is easy to ripen and soft. Grasp it for yourself. I usually cook it very soft, which is convenient for the elderly and children to eat.
5. All are blanched and served out for use.
Do spinach have to be blanched?
The answer is yes, not to mention whether the oxalic acid contained in spinach is beneficial to the human body, firstly, it will greatly affect the taste, and the mouth feels astringent when eaten. Oxalic acid is the main component of this astringency.
After blanching, the oxalic acid can be removed while also removing the germs and harmful substances that may be carried on the surface of the spinach.
In addition, the purpose of adding salt and oil to blanching vegetables, adding some salt and oil to the water when blanching vegetables can make the vegetables more colorful and maintain their nutrition.
The pigments contained in vegetables will be fully revealed under the osmotic effect of salt, the green ones are greener, and the yellow ones are more yellow.
The oil will be wrapped around the vegetables, blocking the contact between water and vegetables to a certain extent, reducing the overflow of water-soluble substances, and also reducing the oxidation of air, light, and temperature on vegetables, making it longer Will not change color within time.
The picture below is blanched spinach water, this one needs to be discarded.
It is very turbid, if you cook it directly, the soup of the finished product will become less mellow and affect the appearance.
After the spinach is blanched, prepare the ingredients.
Of course, you can also prepare the ingredients first and then blanch the dishes.
Dice preserved eggs, dice red and yellow bell peppers,
Regarding preserved eggs, if you find that the preserved preserved eggs are very soft and not shaped when they are opened, they can be steamed for 5-10 minutes to shape them.
8. Add a little oil to the pot, heat it up, pour in the colored pepper and stir fry a few times,
(It should be the best to use the broth. However, in general, there are few people who prepare the broth in the cooking at home, so just use water instead)
10. Use this, chicken juice, one spoon, (add one or two spoons according to the amount of soup)
11. Amount of salt
12. 1 spoon of white pepper,
13. The sugar tastes a little bit, and the soup should be tasted while adjusting to find the right taste.
14. Add preserved eggs after the prepared soup is boiled.
Finally, put the previously blanched spinach into the soup and blanch for 30 seconds, then remove and serve.
This step can be done or not, because I feel that the spinach that is not soaked in the soup at the end tastes faint, not as good as the taste of the soaked, so I did it and then poured it back into the pot and blanched it.
16. Prepare an egg white.
Finally, after the spinach is taken out, the soup is boiled, pour the egg whites, pour it in, tap lightly with the chopsticks, and finally the blanched egg whites are the best ones. Don't drizzle, don't make them too broken or unsightly.
Regarding the egg white, you can just leave it alone.
18. Just pour the prepared soup on the spinach prepared earlier.