Recently, when the little owner visited the market, he saw many people buying spinach. Why not teach everyone to make a spinach slippery broth this time. Today's spinach slippery broth, the most exquisite place is the "slippery meat". The little master chose pork tenderloin, adding egg liquid, starch, salt and cooking wine to the meat, which can not only remove the fishy taste, but also ensure that the taste of the meat is tender and smooth. This soup has no heavy oil and heavy salt, and the taste of the meat is soft and not greasy, which is acceptable to everyone.
By peach kitchen
Pork tenderloin 200 g
1 egg
Ginger 2 tablets
Cooking wine to taste
Dry starch to taste
A handful of spinach
Salt to taste
1: Cut the tenderloin into strips and finely chop the ginger and set aside.
2: Add minced ginger to the tenderloin, beat in an egg and add an appropriate amount of cooking wine.
3: Add salt and dry starch.
4: Stir well with chopsticks.
5, boil water in the pot, after the water boils, use chopsticks to clip the meat strips into the boiling water one by one * Be sure to go down one by one to avoid them sticking together. * After the meat slices are basically discolored, they can be gently stirred in the pan to avoid sticking to the bottom of the meat slices.
6: Cook for about three minutes, during which the foam can be scooped away, and the soup will be clearer.
7: Add spinach, cook for 1 minute and then out of the pot.
8. Try it! It looks light, but it tastes delicious!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.