Spinach and scallop soup

Spinach and scallop soup method:

Raw materials for making spinach and scallop soup:

Scallops 10 grams; spinach 250 grams; eggs 2; starch amount

Ingredients for making spinach and scallop soup:

20 g edible oil, 1 tsp chicken oil (3 G), 1 / 4 tsp cooking wine (7.5 g), 1 tsp pepper (3 G), 2 tsp refined salt (6 g)

Processing steps of spinach scallop soup:

1. Wash scallops, put them in a bowl and soak them in cooking wine and water for 30 minutes; wash spinach and tear it open; take only egg white for eggs; 2;

2. Steam the scallops in the steamer for 30 minutes, take them out, knead them, and keep the soup;

3. Pour oil into the pot, heat it up, slowly pour in the egg white and fry it into egg flower;

4. Boil the soup of steamed scallops, add scallops, refined salt, pepper, egg white, pour in chicken oil, pour in spinach, cook, and thicken with starch.

Characteristics of spinach and scallop soup:

The color is fresh, the taste is light and delicious.

To make spinach and scallop soup, it is necessary to pay attention to:

When steaming scallops, if you add a little onion and ginger, the taste of scallops will be more delicious.

Spinach and scallop soup

Spinach scallop soup is a dish, the main raw materials are 50 grams of scallops, 200 grams of shrimp, ingredients are 125 grams of fresh mushrooms, 250 grams of spinach leaves, etc., mainly through the stew method.

Recipe name

Spinach and scallop soup

Cooking materials

Main materials

50g scallops, 200g shrimps, 125g white fat, four eggs (only egg white), 125g fresh mushrooms, 250g spinach leaves, 100g pork cut.

Seasoning

5 grams of refined salt, 5 grams of monosodium glutamate, 15 grams of Shaojiu, 750 grams of clear soup, 25 grams of water chestnut powder, appropriate amount of edible red pigment and cooked lard.

Cooking technology

1. Wash scallops, peel off old meat, place in a bowl, add Shaojiu and a little water, heat for 30 minutes, remove and set aside.

3. Wash the shrimps and pork shreds, chop them with white fat and put them in a bowl. First add Shaojiu, refined salt, monosodium glutamate and egg white, then mix them with water chestnut powder. Then divide them into two parts. Take one part and then divide it into two parts. Half of them are mixed with spinach juice, and the other half are mixed with edible red pigment water. Then put them in two small bowls and steam them to make safflower and green leaves .

4. Take a round basin, spread lard on the bottom of the basin first, put the raw shrimp in the basin, pile it into a circle, put the mushroom pieces in the center of the top to form peony stamens, put the scallops and mushroom pieces on the outside circle, and then put the red flowers and green leaves on it to form a complete peony flower shape, and steam it.

5. Pour the clear soup into the vessel, add the refined salt and monosodium glutamate, heat high for 6 minutes, put it in the soup bowl after boiling, and then add the steamed peony scallops into the bowl to float on the soup surface.

Chef tips

1. When steaming scallops, if you add a little onion and ginger, the taste of scallops will be more delicious.

2. Remove the astringency of spinach: spinach is rich in nutrition, but it has astringency. The way to remove the astringency is to scald the washed spinach in boiling water and fry it again to remove the astringency. Moreover, after scalding, the oxalic acid in spinach is also removed. Oxalic acid will affect the absorption of spinach itself contains calcium.

Nutrition analysis

Spinach

Spinach can improve iron deficiency anemia, make people look ruddy and radiant, so it is highly praised as a beauty product. Spinach leaves contain chromium and a kind of insulin-like substance, its role is very similar to insulin, can make blood sugar stable. Rich in vitamin B, it can prevent the occurrence of vitamin deficiency such as angular stomatitis and night blindness. Spinach contains a lot of antioxidants, such as vitamin E and selenium, which has anti-aging and promoting cell proliferation. It can not only activate brain function, but also enhance youth vitality, help to prevent brain aging and prevent Alzheimer's disease. A Harvard University study also found that middle-aged and elderly people who eat spinach 2-4 times a week can reduce the risk of retinal degeneration and protect their eyesight by taking vitamin A and carotene.

dried scallop

Scallops are rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times as high as chicken, beef and fresh shrimp. The mineral content is far higher than that of shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh scallops, the fishy smell is greatly reduced. Scallops have the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle part of the body. They can treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, cholesterol, and body-building. According to records, scallops also have anti-cancer, softening blood vessels, prevent arteriosclerosis and other effects.

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