Shanghai Spinach soup 上汤菠菜 #anti-flu##Spring receipe#
Shanghai Spinach soup 上汤菠菜 #anti-flu##Spring receipe#

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, shanghai spinach soup 上汤菠菜 #anti-flu##spring receipe#. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Shanghai Spinach soup 上汤菠菜 #anti-flu##Spring receipe# is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Shanghai Spinach soup 上汤菠菜 #anti-flu##Spring receipe# is something that I have loved my entire life. They are fine and they look wonderful.

Chinese spinach soup [English Subtitled] 上汤苋菜. Cooking Ah Pa. 有營又唔寡［金銀蛋浸菠菜］廣東粵菜-Salted & Preserved Egg With Spinach. 厨房仔•大飯堂Wok In Kitchen. Chinese spinach soup is a popular quick-boiled soup because Chinese spinach cooks so quickly. It works best in quick soups as it cooks quickly.

To begin with this recipe, we have to first prepare a few ingredients. You can have shanghai spinach soup 上汤菠菜 #anti-flu##spring receipe# using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Shanghai Spinach soup 上汤菠菜 #anti-flu##Spring receipe#:
  1. Take 1 bunch whole Spinach
  2. Get 1 pasture raised egg
  3. Get 2 thousand-year-old eggs, optional
  4. Get 1/4 cup homemade cured ham
  5. Prepare 2 tsp dried salted shrimp
  6. Prepare 2 white button mushrooms
  7. Prepare 4 garlic cloves

Adding a few drops of sesame oil adds a fragrant smell. Chicken and Spinach Wonton Soup with Wide Rice Noodle菠菜鸡肉云吞汤河. Read reviews, view the menu and photos, and make reservations online for CÉ LA VI Shanghai, China. Foie glaze, king oyster mushroom, gomae [鸭肝淋酱,杏鲍菇,菠菜卷].

Instructions to make Shanghai Spinach soup 上汤菠菜 #anti-flu##Spring receipe#:
  1. Soak Spinach in water with a Tsp baking soda added for about 5 minutes before rinse them in running water.
  2. Roate garlic in olive oil on very low heat until golden.
  3. Make a thin egg crepe and slice it into 1/4 inch in width. Separate thousand-year-old egg white from its yoke and cut them into cubes. These eggs are invented by ancient Chinese using wood ashes to cure fresh duck eggs making the egg white protein able to digest by elder and kids. Escape this step or replace it with hard boiled eggs.
  4. Bring the stock plus 2 cups of water into a boil.
  5. Add mushrooms, cured ham, garlic, egg crepe strips and thousand-year-old egg white. Simmer for about 5 minutes.
  6. In the meantime, saute spinach in a Tsp of water just after it withers. It takes only seconds. Arrange them one by one in a bowl.
  7. Season the broth before pouring it onto spinach. Serve with a slice of sourdough bread or a bowl of sprouted multigrain rice. Super delicious with a perfect balance of nutrients but not greasy at all.
  8. To make it a meal soup, proteins such as chicken or turkey sausage can be added. It's better not adding strong flavor meat such as beef for it may overpower the delicacy of the spinach.

Read reviews, view the menu and photos, and make reservations online for CÉ LA VI Shanghai, China. Foie glaze, king oyster mushroom, gomae [鸭肝淋酱,杏鲍菇,菠菜卷]. Recommended dishes include: yóu lín bō cài (油淋菠菜, freshly fried spinach). I am not exactly a fan of century egg, but somehow with this dish, I am more receptive to it. Perhaps with the superior broth, the century egg has become more acceptable with less of the pungent smell.

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