It's a very simple and common soup, it's nutritious, and it tastes great! Recently loved ~
Wash the spinach, beat the eggs and chop the garlic. When beating the eggs, add a little salt to the eggs. Seasonings are prepared: oil, salt, chicken essence, sesame oil.
Bring a small half pot of water to blanch the spinach and add a little salt. The purpose of adding salt is to protect the color of spinach when it is about to be blanched. When boiling water, prepare a pot of boiling water and use it as soup later.
Blanch the spinach in boiling water for 5-15 seconds. The time of blanching depends on the size and quality of the spinach. Spinach leaves are larger, harder, and longer; spinach leaves are smaller and softer, and the time is shorter. The purpose of blanching water is to remove oxalic acid, which can significantly reduce astringency.
The pot is small and can be blanched in batches, and the spinach after boiling the water is picked up and filtered out and set aside.
After washing the pot, open the pot on high heat, the water in the pot evaporates and then reduce the heat, add a small amount of oil.
Stir-fry over low heat minced garlic to create a burst of aroma. This is the key to the richness of this soup.
Pour in the additionally prepared boiling water mentioned in Step 2.
Turn the heat to a boil.
Add the spinach after blanching before.
Bring to a boil, pour in the beaten eggs and turn to medium heat.
Stir to mix the egg mixture evenly. At this time, the soup will turn white and cloudy, so that the taste is the most mellow.
According to personal habits, add an appropriate amount of salt, chicken essence, sesame oil, etc. Taste the soup and turn off the heat.
In step 11, if the soup is transparent, it means that the water is relatively too much, and the egg liquid is relatively too little, so that the soup tastes light and there is no mellow feeling; if the soup is obviously green, it means that the spinach blanched water is not enough before, and it can be blanched for a few more seconds, so that the soup may have a significant astringency.