Practice steps:
Knock the eggs into a bowl, beat them evenly with chopsticks, cut off the pedicels of the tomatoes, and then slice the tomatoes.
Select the old leaves with yellow color from spinach, then wash the spinach and drain the water. Boil the pot with water, add a little salt, put the spinach stems first, and then put the spinach leaves after the color turns dark green, so that the spinach leaves and stems are cooked at the same time, and the spinach leaves will not overheat. When blanching, adding a little salt to the water will make the color of spinach greener.
After taking out the spinach, quickly put it in cold water to cool, then take it out and drain it, and then cut it into sections for later use. Blanched spinach needs supercooled water so that the color of spinach won't turn yellow. Spinach blanching, boiling water does not decompose oxalic acid, but dissolves and dilutes it. Then put the cooked spinach into cold water to cool, and the oxalic acid content in spinach will be greatly reduced. Therefore, when cooking spinach dishes, we should first do this step, which can not only remove the astringency, but also greatly reduce the adverse effects of oxalic acid, and the loss of nutrients in spinach will not be too great. This is the trick of making spinach.
Add a little oil to the pan and heat it. Don't use too much oil. A little is enough. This soup is oily and greasy. Add Jiang Mo and stir-fry until fragrant. Add tomato pieces and stir fry. Stir the tomatoes out of the water.
Add a proper amount of water, boil the water for a few minutes, then add spinach, salt, chicken essence and white pepper, stir well, pour in a proper amount of water starch to thicken the rice soup, boil the soup, skim the floating foam, and thicken the soup slightly, so that the soup tastes good, rice.
After the soup is boiled, turn off the fire to keep the soup slightly boiling, pour the egg liquid round and round, and continue to heat it on low heat until the egg liquid solidifies, so that the eggs are in a large state. When it is scattered, it becomes an egg flower. Adjust according to your own taste, pour in sesame oil and stir well.
Tip: When blanching spinach, adding a little salt to the water will make the color of spinach greener. Blanched spinach needs supercooled water so that the color of spinach won't turn yellow. Spinach blanching, boiling water does not decompose oxalic acid, but dissolves and dilutes it. Then put the cooked spinach into cold water to cool, and the oxalic acid content in spinach will be greatly reduced. Therefore, when cooking spinach dishes, we should first do this step, which can not only remove the astringency, but also greatly reduce the adverse effects of oxalic acid, and the loss of nutrients in spinach will not be too great. This is the trick of making spinach.