In the hot summer, I sweat like rain. I need to drink more soup to moisten it. Today, let’s introduce a simple, delicious and nutritious “Spinach egg soup”. I hope you like it!


200g spinach
2 eggs
10g scallion
20G vegetable oil
1.5 litres of water
8 g salt
4G chicken essence
5 drops of sesame oil


Step 1
Wash the spinach

Step 2
Boil a pot of boiling water and add spinach after the water boils

Step 3
Blanch for 30 ~ 40 seconds and turn it with chopsticks to immerse each leaf in water

Step 4
Take it out and cool it quickly with cold water, which can maintain the green color and fresh taste

Step 5
Knock two eggs into a bowl and break them up with chopsticks

Step 6
Cut the scallions and set aside

Step 7
Take out the cold spinach, squeeze out the excess water, roll it and put it on the chopping board

Step 8
Top knife chopping

Step 9
Heat the wok, add 20g vegetable oil, add scallion and saute until fragrant

Step 10
Add chopped spinach and stir fry for 30 ~ 40 seconds

Step 11
Flush in 1.5 liters of boiling water

Step 12
Add 8 grams of salt

Step 13
Transfer in 4G chicken essence

Step 14
Slowly pour in the egg liquid to form egg flower

Step 15
Finally, add a few drops of sesame oil to add fragrance and get out of the pot