food recipes

SPINACH SOUP

MATERIALS:
250 grams of spinach, sliced ​​siangi
Eggtofu 2 pieces, cut into small dice
2 carrots, shaved
250 grams of meat snapper, sliced
1 liter of broth
1 tablespoon cooking oil and 1 tablespoon sesame oil
2 cloves of crushed garlic
2 cm ginger crushed
6 pieces of fresh shitake mushrooms, sliced
2 tablespoons soy sauce
1 teaspoon salt and 1/2 teaspoon pepper
1 tablespoon cornstarch dissolved in a little water
3 eggs, beaten
 sprinkling; coriander leaves

HOW TO MAKE:
1 Heat the cooking oil and
sesame oil, saute the onion
white and ginger until fragrant,
enter into the broth and
bring to a boil.
2 Put the fish slices, cooked
until it changes color,
add the carrots and eggtofu,
mushrooms, soy sauce and salt,
cook until carrots cooked,
Thicken with a solution
cornstarch.
3 After boiling enter
spinach, stir well, add
beaten eggs, stir well and
cook a minute, remove from heat.
4 Serve warm sprinkled with
coriander leaves.
For: 4 people