Introduction to this issue: make spinach egg soup, spinach in the end do not use boiling water, many people do not do it right, teach you the correct way
Spinach egg soup is an ordinary soup dish that can no longer be ordinary home-cooked, spinach egg soup is moist and delicious, and children of all sizes like to eat it. Spinach is rich in carotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E and other beneficial ingredients, can supply the human body with a variety of nutrients, the iron contained in it, iron deficiency anemia has a good auxiliary effect.
Do spinach egg soup, spinach in the end with no blanched water, is a lot of people's doubts, spinach contains oxalic acid, spinach in the oxalic acid can reduce the bioavailability of mineral elements, how to remove the oxalic acid in spinach? Spinach is healthier to eat, and some people make this soup, spinach eats astringent, in fact, many people did not do it right, today teach you the right approach, let you make a delicious and healthy spinach egg soup, the following share the next method:
【Spinach egg soup】Ingredients required: 1/2 catty of spinach, 2 eggs, 1 tomato, oil and salt to taste, 1 tablespoon sesame oil, 1 slice of ginger, 1 teaspoon of white pepper, 1 teaspoon of chicken essence, appropriate amount of water starch.
Procedure steps:
Whisk the eggs into a bowl, whisk well with chopsticks, cut off the tomatoes and cut the tomatoes into chunks.
Choose the old yellowing leaves of the spinach, then wash the spinach and drain the water. Add water to the pot to boil, add a little salt, first into the stem of spinach, the color becomes dark green, and then into the leaves of spinach, so that the leaves and stems of spinach are cooked at the same time, the leaves of spinach will not blanch overheat, when blanching water, adding a little salt in the water will make the color of spinach more emerald green.
After the spinach is fished out, quickly put it in cold water to cool, drain the water, and then cut the spinach into sections and set aside. Blanched spinach needs to be over-cold so that the spinach does not turn yellow. Spinach blanched, when boiling spinach with boiling water does not decompose oxalic acid, but dissolves and dilutes it. Then put the boiled spinach in cold water and cool it, and the oxalic acid content of spinach is greatly reduced. Therefore, when making spinach dishes, we must first do this step, which can remove the astringency and greatly reduce the bad effect of oxalic acid, and the loss of nutrients in spinach is not too large. This is a little trick for making spinach.
Add a little oil to the pot and heat it, the amount of oil is not too much, a little is enough, more oil, the soup is greasy, under the ginger minced stir-fry, down into the tomato pieces stir-fry, the tomatoes are stir-fried out of the water.
Add the right amount of water, boil the water, cook for a few minutes, and then add the spinach segment, add salt, chicken essence, white pepper, stir well, pour in the appropriate amount of water starch to hook the mustard, hook into the rice soup, after the soup is boiled, skim off the floating foam, hook the soup to make the soup concentration of the dish slightly thicker, so that the soup tastes good, the rice soup is also called: glass mustard, thin mustard, is the thinnest kind of mustard juice, making the soup slightly thicker.
After the soup is boiled, turn off the low heat, so that the soup remains slightly open, rotate into the egg liquid, continue to heat with a low heat, wait for the egg liquid to solidify, turn off the heat, so that the egg is a large state, if it is stirred and spread, it becomes an egg flower, adjust according to your own taste, pour sesame oil, stir evenly.
Tip: When blanching spinach, adding a little salt to the water will make the spinach greener. Blanched spinach needs to be over-cold so that the spinach does not turn yellow. Spinach blanched, when boiling spinach with boiling water does not decompose oxalic acid, but dissolves and dilutes it. Then put the boiled spinach in cold water and cool it, and the oxalic acid content of spinach is greatly reduced. Therefore, when making spinach dishes, we must first do this step, which can remove the astringency and greatly reduce the bad effect of oxalic acid, and the loss of nutrients in spinach is not too large. This is a little trick for making spinach.
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