【Hibiscus Fresh Vegetable Soup】----Oil version & Oil-free version

Overview

That day, I was watching the Hero Arena at home. It was the final. It was a Sanda boxing match between Black and Red. My brother made a bet with me. Whoever loses would be treated to KFC. I said okay, I’d choose Black to win. My brother chose the Red side who was most likely to win. Then we started the game, and it turned out that Black’s last name was Like a dark horse, Yao's won a big victory, so I won a meal at KFC. Among them, I ordered a hibiscus soup. The hibiscus soup was such a small bowl and I didn't drink enough. I went to the supermarket today and bought some spinach and the like. I made a big pot and drank it all. There were more ingredients in it than it was. This time I will share with you how to make the oil version and the oil-free version. It's all simple. This is considered an old dish, because KFC has been selling it for who knows how long, but the improved version is a new dish. I remember that KFC’s hibiscus soup contains diced mushrooms, diced carrots, seaweed, spinach and egg drop. So let’s prepare these raw materials, let’s talk about the oil version first

Tags

• soups
• chicken sauce
• corn oil
• egg
• mushrooms
• sea vegetables
• spinach
• carrot
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Prepare eggs

   

2. 2 Separate the egg whites and yolks. Since this is hibiscus soup, you can take the egg whites and add the egg yolks when they are cooked, or you can leave them out

   

3. 3 Put water in a pot, add some salt and oil, boil the water and add spinach to blanch

   

4. 4 Then prepare the other ingredients, wash and dice the mushrooms, peel and dice the carrots, soak the seaweed, cut the spinach, chop the green onions, and beat the egg whites

   

5. 5 Add an appropriate amount of corn oil to the pot. When the oil is hot, add chopped green onion and stir-fry until fragrant. Then add spinach and stir-fry until fragrant

   

6. 6 Then add diced carrots and mushrooms and saute until fragrant

   

7. 7 Add appropriate amount of water, add sea vegetables, and boil until the water boils

   

8. 8 After the carrots are cooked, pour in the egg liquid and stir into egg droplets. Do not stir too much

   

9. 9 Add salt and sesame oil chicken juice and season to taste

   

10. 10 To make the oil-free version, blanch the spinach, wash and dice the mushrooms, soak the seaweed, dice the carrots, and beat the egg whites well. Put water in the pot. After the water boils, add the spinach, mushrooms, sea vegetables, and carrots. When cooked, add the egg whites and mix well. Finally, add some salt, sesame oil, and chicken juice and serve