Hello! Spinach egg soup how to do delicious

First prepare the ingredients:

Spinach half a catty, 2 eggs, 1 tomato, oil and salt in moderation, 1 tablespoon of sesame oil, 1 slice of ginger, 1 teaspoon of white pepper, 1 teaspoon of chicken essence, water starch in moderation.

How to do it:

1. Crack the eggs into a bowl and beat them well with chopsticks. Cut the tomatoes off the pits.

2. Select the spinach to remove the old yellow-colored leaves, and then select and wash the spinach, drain the water. Add water to the pot to boil, add a little salt, first into the spinach stems, the color becomes dark green, and then into the spinach leaves, so that the spinach leaves and stems cooked for the same amount of time, the spinach leaves will not blanch too much, blanching, add a little salt in the water, it will make the spinach color more emerald green.

3. Spinach fished out, quickly put into cold water to cast cool, fished out and drained, and then cut the spinach into segments to be used. Blanched spinach need to pass through cold water, so that the color of spinach will not turn yellow. Blanching spinach with boiling water does not break down oxalic acid, but dissolves and dilutes it. Then blanched spinach into cold water cast cool, spinach oxalic acid content is greatly reduced. So do spinach dishes, the first thing to do more of this step, both to remove astringency, but also can greatly reduce the role of oxalic acid is not good, spinach nutrient loss is not too big. This is to do spinach tips.

4. Add a little oil in the pot to heat, the amount of oil is not too much, a little is enough, more oil, soup drink greasy, down into the ginger minced burst incense, down into the tomato block stir fry, stir fry tomatoes out of water.

5. Add an appropriate amount of water, bring the water to a boil, cook for a few minutes, and then into the spinach section, add salt, chicken essence, white pepper, stir well, dripping into the appropriate amount of water starch thickening, thickening into a rice soup gravy, the soup boil, skimming floating foam, thickening the soup to make the soup consistency of the dishes slightly thicker, so that the soup made of the soup tastes good, the rice soup gravy is also known as: the glass gravy, thin gravy, the gravy of the thinnest of a kind of gravy to make the soup slightly thicker. soup slightly thicker.

6. After the soup boiled, turn off the fire, so that the soup to maintain a slightly open state, turn the circle into the egg mixture, continue to heat with a small fire, to be solidified, turn off the fire, so that the egg is a large piece of the state, if you stir to become an egg flower, adjusted to their own tastes, drizzled into the sesame oil, stir evenly.