Spinach, Flammulina velutipes and Egg Flower Soup

Materials: Flammulina velutipes 100g, spinach 200g, egg1;

Accessories: chicken essence, salt and sesame oil.

working methods

1. Remove the roots of spinach, pick and wash it, and cut it into sections.

2. Remove the roots of Flammulina velutipes, disassemble, wash and cut into sections.

3. Put the chopped spinach and Flammulina velutipes directly into the dry pot without oil and light the fire.

Pour in a bowl and a half of water.

5. Cook the spinach until it is soft, knock in an egg and stir with chopsticks to make the egg disperse.

6. Add the right amount of salt

7. Add the right amount of chicken essence

8. Drop a few drops of sesame oil and mix well.