Spinach and Egg Drop Soup First Release

Prepare all the ingredients, and pick and wash the spinach clean.

Boil water in a pot, add a few drops of oil and a small spoon of salt, then blanch the spinach for 1-2 minutes. Doing this can remove most of the oxalic acid in the spinach. After this oxalic acid dissolves in the water, the spinach will not taste astringent when cooked, while other vitamins are preserved and the color remains more vibrant green.

Blanch the spinach, rinse it in cold water, squeeze out the excess water, and cut it into sections for later use.

Add an appropriate amount of water to the pot, and when the water boils, add the spinach sections.

Bring to a boil again.

Wash the scallions and chop them finely, wash the cilantro and chop it finely, wash the red pepper and chop it finely. They are mainly used for seasoning and coloring, to increase appetite.

Beat the eggs, and when the spinach boils, pour in the egg mixture to form egg flowers.

Add the cornstarch slurry to slightly thicken the sauce.

Finally, add sesame oil, salt, chopped green onions, chopped cilantro, chopped red peppers, and mushroom powder for seasoning. If you like, you can replace it with chili oil or use chili peppers for seasoning, which can be adjusted according to personal taste preferences.

Off the stove.