2, first we put the spinach and cauliflower into the boiling water blanching, because spinach contains oxalic acid, oxalic acid will inhibit the absorption of calcium, blanching or blanching with boiling water can be effective in removing 80% of oxalic acid. Then we cut the blanched spinach into chopped vegetables, remove the root of the cauliflower, and then chop the rest of the part, carrots cut into small dices standby.
3, break the eggs into egg wash, put the right amount of salt, salt can not only flavor children and can help the egg wash better shape. Pour in 2 times the water, the water in this to use cool water Oh, if we use raw water we do out of the egg soup will have a lot of honeycomb, bad taste. I use chicken broth here, if you have chicken broth or bone broth on hand this soup, can be used. And then we chopped three kinds of vegetables into the eggs also stirred well, remove the top of the foam, to prevent a moment of steaming when there is a honeycomb, and then drop 1 teaspoon of oil, add oil we can better absorb the nutrition of carrots, and then we spread the cheese evenly on the surface of the vegetable egg mixture.
4, pour the appropriate amount of water into the pot, boil the water, and then we put the vegetables and egg mixture into the pot, steaming for about 8 minutes, we can invert a plate on the bowl to prevent water vapor backflow. Steaming should be done over medium-low heat, not high heat, when the time is up, turn off the heat, but do not rush to take the bok choy egg custard out, we continue to simmer in the pot for about 5 minutes. Then open the lid of the pot, take out the bok choy egg custard, we can also drizzle a little soy sauce on it, the aroma of the egg and the aroma of the cheese plus the fresh taste of the bok choy, it is really a beautiful taste and color!