Egg & Vegetable Soup-You Are Foodie

By Rachel
29

Egg & Vegetable Soup

A soup with real nutritional value, whether it is from the selection of ingredients or the heat of stewing, should pay attention to some. Today's fresh vegetable Hibiscus soup is a family of Kwai, and contains the nutrition of seasonal fresh vegetables. As far as I am concerned, there is a feeling of satisfaction and warmth when I drink soup, which also contains a taste of home. Especially in the cold winter, when I drink a hot soup at dinner time, I will immediately forget the tiredness of the day and feel happy! Maybe this is the so-called contentment.

Main Ingredients

Sesame oil few
hot water appropriate amount
Spinach 250 g
Carrot 1/2
Xiangru 2

Auxiliary Ingredients

Edible oil appropriate amount
Chives A little
egg 1
salt 2 g

Step 1 . Prepare the ingredients, cut the mushrooms into strips, cut the carrots into small pieces, and break up the eggs. For taste, cut off the leaves of the spinach leaves (don't mind also keeping the stems)

Step 2 . Put water in the pot. After the water boils, add spinach leaves and blanch them to remove oxalic acid. Take them out and cut them into small pieces.

Step 3 . Put a little cooking oil into the pot, heat the oil, add carrot slices and stir fry, then add mushrooms and stir fry. After mushrooms become soft, add enough hot water to boil.

Step 4 . After the mushrooms soften, add enough hot water to boil.

Step 5 . After the water boils, add the chopped spinach leaves, stir them, add salt, and then slowly pour in the egg liquid, stir them, turn off the fire, add a few drops of sesame oil to enhance the taste before coming out of the pot, and decorate them with a little chives (it's OK not to put them).

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