Spinach with Preserved Egg in Soup

Name: Spinach with Preserved Egg in Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g spinach; 400g chicken soup; 2 pcs preserved egg; 150g tofu; 3g salt; 5g garlic

by Strawberry tea

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Preserved eggs with spinach and tofu, simply make a quick soup, add chicken soup to cook, the time is shortened a lot, but it is delicious, very suitable for office workers.

Ingredients

Spinach with Preserved Egg in Soup

1. Prepare the ingredients you need: spinach, preserved eggs, and chicken broth.

2. The spinach is washed and drained after removing the roots.

3. Cut the spinach in half.

4. Peel the preserved eggs and dice.

5. Wash the tofu and dice.

6. Bring the water to a boil, add a spoonful of salt, and then pour the spinach into a boil.

7. After the spinach is boiled, remove and drain the water.

8. Saute the garlic in medium heat oil, pour a box of soup and chicken broth into the pot

9. Cover and boil until boiling

10. Pour preserved eggs and tofu into a pot and cook.

11. Add a spoonful of salt.

12. Pour the previously cooked spinach into the pot.

13. Cook until all the food in the pot boils again to turn off the heat. Soup, in the time of a song, enjoy the soup cooked by the chef.

Tips:
I cooked the spinach in advance and put it in the soup. Because spinach contains a lot of oxalic acid, it needs to be boiled before eating. All the ingredients are easier to cook. After the chicken soup is cooked, add all the ingredients and cook it.