Autumn breeze, now the weather has become cooler, there are a lot of fresh vegetables on the market, such as yams, lotus root, sweet potatoes and pumpkins, and some tender green vegetables, spinach is one of them, spinach leaves contain calcium, iron and a variety of minerals, can be used to fry to eat, with mushrooms and vermicelli to cook soup, the soup is tender and delicious, the nutritional value is multiplied, with rice is a good choice.
These days, very early after work, go to the supermarket a lot of vegetables are sold out, there are some fresh spinach and mushrooms, the price of the two ingredients is not high, simple boiling a pot, the soup smells particularly fragrant, umami is more delicious than chicken soup. Many people don't cook this mushroom spinach vermicelli egg soup, so let's talk a little bit about how to do it. Autumn turned cold, the most should be given to the family to drink this soup, the soup is particularly delicious, extremely nutritious, calcium supplement iron, children especially love to drink.
【The correct method of egg soup with mushroom spinach vermicelli】
Ingredients to choose: choose 200 grams of fresh mushrooms, a handful of vermicelli, about 120 grams of fresh spinach, choose 2 native eggs, some very fresh soy sauce, 6 grams of salt, a little chicken essence, a spoonful of lard, a little sesame oil, some water, some white pepper, a small amount of white vinegar and cooking wine, some spring onions, other condiments.
Cooking tips: you need to buy good spinach, vermicelli and eggs, mushrooms must be washed, master the spinach and egg liquid, the difficulty is not high.
Step 1: Choose some ingredients to spare, cut off the roots of fresh mushrooms, tear the mushrooms into several small flowers, put them all in a container, add salt and water, soak for a while, wash and then fish out for later.
Step 2: Spinach to pinch off the yellow leaves, cut off the spinach roots, rinse repeatedly, cut in half to drain the water, cut the ginger into some ginger shreds.
Step 3: Soak the vermicelli in warm water, prepare an empty bowl, add a little white vinegar and cooking wine, sprinkle with some salt and stir well, add white pepper and stir well, let the egg liquid prepare, and start cooking this mushroom spinach vermicelli egg soup.
Step 4: Cut the green onion into small pieces, add a little lard and vegetable oil to the pot, add some mushroom shreds and sauté until soft, then add some water and bring the broth to a boil over high heat.
Step 5: Add some vermicelli to a boil, add a spoonful and a half of flavored fresh soy sauce, wait for the vermicelli to all cook, add some spinach segments and cook for a while.
Step 6: Wait for the spinach to turn green, turn to low heat and cook, pour in the mixed egg liquid, the egg liquid quickly solidifies, and continues to cook after forming pieces.
Step 7: Add some salt, a little chicken essence and MSG, a few peppers, a little sesame oil, continue to stir a few times, and finally sprinkle with green onions, this mushroom spinach vermicelli egg soup is ready.
Mushroom spinach vermicelli egg soup is a delicious vegetarian soup, mushroom soup soup is particularly delicious, spinach belongs to high-speed iron high calcium vegetables, eggs also contain rich protein and lecithin, several ingredients to cook soup to drink, soup is particularly delicious, supplement calcium iron and other nutrients, calcium is easier to absorb, drink more tall tall, better than drink milk.
Have you learned how to cook this mushroom spinach vermicelli egg soup? (All images from the internet)