Mutton and spinach soup dishes: mutton and spinach soup

Technology: boiling

Taste: salty and delicious

Ingredients: mutton (thin) 250g spinach 750g carrot150g potato 500g.

Accessories: egg 250g condensed milk (sweet, canned) 10g lemon juice 50g.

Seasoning: 5g of white vinegar, 3g of fragrant leaves, 0g of butter150g, 20g of salt, 2g of pepper, and 0g of tomato sauce150g.

manufacturing process

1. Cut the carrot into oblique slices, remove the old peaches from the onion, add butter, fragrant leaves and pepper into the container, stew for 15 minutes, and add tomato sauce when it is half cooked.

2. Wash the spinach, blanch it with boiling water, and cut it into 1.5cm long segments. Peel potatoes, cut into pieces, put them in a container, add mutton soup and cook. When the potatoes are 80% ripe, add stewed potatoes, mutton, carrots and onions, and add salt, pepper, vinegar and lemon juice to adjust the taste.

3. Add spinach before eating and cook for 4 minutes on medium heat. When serving, put the beef slices in each soup plate, serve the soup, then put the eggs and pour the weak milk.