Spinach fish ball and egg soup
By TraceMetz
Spinach is a seasonal vegetable in spring. It can nourish blood and stop bleeding, nourish five internal organs, smooth blood, quench thirst and moisten intestines, nourish yin and calm liver, and help digestion. Indications for high blood pressure, headache, dizziness, red eyes due to wind and fire, diabetes, constipation and other diseases. Long-term consumption of spinach can reduce the risk of stroke, clean the skin, resist aging and enhance youthful vitality. Spinach can be mixed cold, stir-fried, filling, and making soups is also good.
Recipe Recommendations
- spinach appropriate amount
- eggs appropriate amount
- fish ball appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Spinach fish ball and egg soup
1
Cut a flower knife on top of the fish balls.
2
Pick and wash the spinach thoroughly.
3
Cut into inches and blanch in water for later use.
4
Add sesame oil to the eggs and beat them.
5
Add water in the soup pot and bring to a boil. Add the fish balls and cook until the fish balls float.
6
Add water starch and bring to a boil.
7
Add blanched spinach.
8
Gently sprinkle with beaten egg liquid, add salt and chicken essence to taste.