Recipe: Spinach fried meat powder soup

Home Cooking Recipe: Spinach fried meat powder soup

Notes:

This morning, the little crispy meat was much more, and it was used at noon. I made a spinach fried meat powder soup with white rice, which tasted very good! The daughter herself created a "rice ball", let me give SHOW, come together here! I hope you like it!

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Spinach goes to the roots, goes to the yellow leaves, washes, blanches with boiling water, and puts in cold water.

    1. Spinach goes to the roots, goes to the yellow leaves, washes, blanches with boiling water, and puts in cold water.

  2. Home Cooking Recipe: 2, pork hang paste fried into small crispy meat (refer to the 'small crispy meat' recipe)

    2, pork hang paste fried into small crispy meat (refer to the 'small crispy meat' recipe)

  3. Home Cooking Recipe: 3, the amount of powder, good water in advance

    3, the amount of powder, good water in advance

  4. Home Cooking Recipe: Hot pot of cold oil, add chopped green onion, ginger and fragrant, add boiling water, add powdered skin, spinach, and small crispy meat in turn.

    Hot pot of cold oil, add chopped green onion, ginger and fragrant, add boiling water, add powdered skin, spinach, and small crispy meat in turn.

  5. Home Cooking Recipe: Slightly boil for 1-2 minutes, turn off the heat, add salt, MSG seasoning, you can

    Slightly boil for 1-2 minutes, turn off the heat, add salt, MSG seasoning, you can

  6. With the red bean curd and the daughter's own 'rice balls', it tastes great!

Tips:

1, because the small crispy meat contains more oil, the oil is less than the usual cooking when the pot is fired, to ensure that the soup will not be too greasy; 2, spinach is best to blanching, one to remove the green taste, and second to remove some of the oxalic acid, to prevent the absorption of calcium by oxalic acid (the combination of oxalic acid and calcium, forming calcium oxalate that is not easy to absorb); 3, the powder can be cooked for a while, softer and taste better; small crispy meat should be added last, and the cooking time should be short, to prevent too soft and bad, affecting the taste.


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