Stewed vermicelli with spinach and egg
By JudeBarrows
Ingredients: vermicelli,spinach,eggs,ginger,refined salt,cooking oil
Recipe Recommendations
- spinach 300 grams
- eggs two
- vermicelli a small handful
- ginger appropriate amount
- cooking oil appropriate amount
- refined salt appropriate amount
Steps for Stewed vermicelli with spinach and egg
1
Wash the large spinach and cut it into large pieces.
2
Blanch the spinach in water and remove it for later use.
3
Beat two eggs into egg liquid for later use. The eggs are still double yellow, just a little extravagant.
4
Pour cooking oil into the pan and pour more appropriately. Only when the oil is too much can the eggs be cooked into hibiscus shapes can they taste delicious.
5
After frying the egg liquid on one side, turn it over and fry it until golden brown.
6
Remove the fried eggs, leave the base oil, and add ginger slices and peppers (don't put them in). Pour in the right amount of water and add the vermicelli.
7
Add refined salt and pour in a small bowl of pork soup. If you don't have it, you can use less soy sauce to freshen up. However, if I can have Bengrou soup, the taste will be even more delicious. I have it.
8
After boiling over high heat, change the heat to low, wait for the vermicelli to soften and cook, add the fried eggs, and continue to simmer slowly over low heat.
9
After stewing for 10 minutes, add the blanched spinach and bring to a boil over high heat.
10
Spinach and egg stewed vermicelli---I am very strong because I love spinachStewed vermicelli with spinach and egg Make Tips
1. Blanching spinach with water can remove the bitter taste of oxalic acid. Spinach roots are sweet and edible, and spinach with roots tastes delicious when mixed with seasoning sauce. It is called "red-billed green parrot". 2. Put more oil when frying the egg liquid so that the fried egg cake will be fluffy and soft, especially when making "sweet clover meat". Such fluffy and soft fried eggs have a nice name "Furong".