Dosage

Spinach as appropriate

2 eggs

garlic clove

Oil

Salt

Essence of Chicken

sesame oil

practice

1. Wash the spinach, beat the eggs, and mince the garlic. Add a pinch of salt to the eggs when you beat them. Prepare the seasonings: oil, salt, chicken essence, sesame oil.

2. Boil a small pot of water to blanch the spinach and add a little salt. The purpose of adding salt is to protect the color of the spinach when it is blanched later. When boiling water, prepare another pot of boiling water to use as soup water later.

3. Blanch the spinach in boiling water for 5-15 seconds. The blanching time depends on the size and quality of the spinach. The spinach leaves are larger and harder, so the cooking time may be slightly longer; the spinach leaves are smaller and softer, so the cooking time may be shorter. The purpose of blanching is to remove oxalic acid, which can significantly reduce the astringency.

4. If the pot is small, you can blanch the water in batches. Remove the blanched spinach, filter the water and set it aside.

5. After cleaning the pot, heat the pot over high heat. After the water in the pot evaporates, turn to low heat and add a small amount of oil.

6. Add minced garlic and stir-fry over low heat until fragrant. This is the key to the rich flavor of this soup.

7. Pour in the additional boiling water mentioned in step 2.

8. Turn to high heat and bring to a boil.

9. Add the previously blanched spinach.

10. After boiling, pour in the beaten eggs and turn to medium heat.

11. Stir until the egg liquid is evenly mixed. At this time, the soup will turn white and turbid, and the taste will be the most mellow.

12. According to personal habits, add appropriate amount of salt, chicken essence, sesame oil, etc. Taste the soup, turn off the heat and remove from the pot.