Spinach soup with egg

1 salted egg
1 century egg
1 locally farmed egg
1.2 L water
1 tbsp cooking oil for the boiling water
Pinch of salt for the boiling water
440 g round spinach, leaves and stems separated
1 tbsp cooking oil
2 garlic cloves, chopped
120 ml chicken stock
1 tbsp of wolfberries, rinsed
1 tsp of cornflour mixed with 1 tsp water
1 tsp Chinese cooking wine
A pinch of salt
Dash of white pepper

1. Boil salted egg for 8 mins. Set aside to cool. Peel and separate the egg yolk from the white. Coarsely chop the salted egg white. Lightly mash the salted egg yolk with a fork. Set aside.

2. Peel and slice century egg. Beat the locally farmed egg, and set aside.

3. Pour 1.2 L water into a pot and bring to a boil. Add 1 tbsp of cooking oil and a pinch of salt to the water.

4. Blanch spinach stems for 2 mins, followed by the leaves for 1½ minutes. Drain and place blanched spinach in deep serving dish.

5. In a deep pan or wok, heat 1 tablespoon of oil. Fry chopped garlic until fragrant. Lower heat and add salted egg yolk. Add chicken stock and bring to a boil.

6. Add the salted egg white and century egg, and wolfberries. Stir in the beaten egg, then add cornflour mixture. Add Chinese cooking wine, and bring to a simmering boil.

7. Season with a pinch of salt and add a dash of white pepper. Serve immediately.

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