Beef and Spinach Soup2007-07-01 16:01Dish: Beef and Spinach Soup

Process: Cooking

Flavor: Savory

Main Ingredients: Beef (Lean) 250 grams, Spinach 750 grams, Carrots 150 grams, Potatoes 500 grams

Supplements: Eggs 250 grams, Condensed Milk (sweet, canned) 10 grams. Lemon juice 50 g

Seasoning: white vinegar 5 grams of parsley 3 grams of butter 150 grams of salt 25 grams of pepper 2 grams of tomato sauce 150 grams of each

Making process

1. carrots into diagonal slices of flowers, onion to remove the old skin julienne, put in a vessel with butter, parsley, pepper grains simmering in a medium heat for 15 minutes, to be simmered to half-cooked when the addition of tomato sauce.

2. Spinach washed with boiling water blanched, cut into 1.5 cm long section. Potato peeled and cut into put in a vessel, add beef broth to cook, and so potatoes eight mature, add stewed potatoes, beef, carrots, scallions, under the salt, pepper, vinegar essence, lemon juice, seasoning taste.

3. Before serving, put spinach, medium heat for 4 minutes to boil, start the dish in each soup plate, first put the cut beef slices, served with soup, then put the egg, pouring light condensed milk can be.

Process Tips

This product needs about 2500 grams of beef broth for better taste.

Spinach and Chicken Porridge

[personal essay] Ingredients:

100g of brown rice, 1 boneless chicken breast (about 50g), 100g of spinach, 1/2 teaspoon of salt

Methods:

1, cut chicken breast into small diced pieces, spinach blanch for 2 minutes in boiling water, drain and let it cool, then chopped, and soak brown rice for 3 hours.

2, bring the water to a boil, pour in the brown rice, simmer over low heat with a lid for about 25 minutes until the rice is cooked through.

3: Add the diced chicken breast, spinach and salt, and continue to simmer for about 10 minutes. Stir every 2 minutes to avoid burning on the bottom of the pan.