Hibiscus fresh vegetable soup
Overview
A soup with real nutritional value requires a lot of attention, whether it is the selection of ingredients or the simmering temperature. The fresh vegetable hibiscus soup I made today can be regarded as one of the Kuaishou soups, and it contains the nutrition of seasonal fresh vegetables. For me, when drinking soup, I feel more satisfied and warm, and it also contains a taste of home. Especially in the cold winter, when I have a sip of hot soup at dinner time, I will immediately forget the fatigue of the day and feel doubly happy! Maybe this is what is called contentment.
Tags
Ingredients
Steps
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Prepare the ingredients. Cut the mushrooms into strips, cut the carrots into small slices, and beat the eggs. For the taste, cut off the leaves from the pine leaves (retain the stems if you don’t mind)
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Put water in the pot. After the water boils, blanch the spinach leaves to remove oxalic acid, remove and cut into small pieces.
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Put a little cooking oil in the pot. When the oil is hot, add the carrot slices and stir-fry. Then add the mushrooms and stir-fry. After the mushrooms become soft, add enough hot water and bring to a boil.
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After the mushrooms are soft, add enough hot water and bring to a boil.
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After the water boils, add the cut spinach leaves and stir, add salt, then slowly pour in the egg liquid, stir, turn off the heat, add a few drops of sesame oil to enhance the flavor before serving, and garnish with a few chives (you can leave it out).
