Spinach, eggs, corn starch, salt, sesame oil, vegetable oil, chicken essence.

Cooking steps

The roots of spinach are very easy to hide dirt and shelter dirt, so when cleaning spinach, first remove the yellow leaves, then cut off its roots, and then soak the leaves in clear water. It's best to soak them in salt, which can kill bacteria.

(2) After washing the spinach, cut it into three sections and put it on the plate for later use. Don't cut spinach too small.

Knock the egg into the bowl and break it with chopsticks.

(4) Add water to the pot, then pour two drops of vegetable oil, not too much oil, add a spoonful of salt, heat it to a boiling state first, and then put the spinach into the pot.

⑤ After the water is completely boiled, gently pour the eggs into the pot and stir the pot with chopsticks while pouring, so that the eggs are evenly dispersed into plumeria.

Finally, pour a spoonful of water starch to thicken the soup, so that the soup will thicken. When the pot boils again, you can turn the fire to a minimum. Then sprinkle a spoonful of salt and a spoonful of chicken essence, stir well and take out the pot. The spinach soup made in this way is green and tender, especially delicious, and the spinach is neither black nor sticky. Try it if you like!

knack for cooking

1. When making spinach soup, you don't need to fry it in a pot. Spinach is easy to fry black after cooking, easy to soften and not green at all. It is best to cook directly in the pot.

The starch used in this soup is better to choose thin corn starch instead of potato starch. Corn starch tastes clearer and better.