Recipe - Baby spinach with mushroom and carrot in chicken soup 上湯浸菠菜

 



Ingredient

Baby Spinach (Washed, cut the end)

Fresh Chinese Mushroom (sliced)

Carrot (sliced)

Chicken Stock x 1 box (250ml)

salted egg (boiled, diced) - optional



Steps: -

1. Boiled chicken stock. Add in the spinach to cook for 2mins. Remove the baby spinach from the chicken stock, set aside in a deep plates

2. Pan fried the carrot and mushroom with garlic

3. Add chicken stock

4. Add the diced salted egg (optional)

5. Pour the mixture (mushroom, carrot, diced salted egg in chicken stock) on top of the baby spinach. 

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