How to make mutton slices and spinach vermicelli soup, which is delicious and nourishing?

Spinach can be eaten all year round, and it is an indispensable vegetable and fruit on our dinner table. Spinach is rich in vitamins, known as "vitamin treasure", spinach green leaves, sweet stalks, in winter, we usually eat spinach can supplement a variety of nutrients, improve the body's resistance, integrate into the cold gas in winter, reduce fever and cold.

Spinach can be boiled in soup or mixed with cold vegetables, and there are times when we use spinach and eggs together to make spinach egg soup, which is simple and delicious. Make spinach soup in winter, don't always use raw eggs, and this food is a perfect match, mutton is a meat food suitable for winter nourishment, mutton is warm, often eaten in winter can play a role in warming the stomach, but also able to resist the cold, this dish is made of spinach and mutton together, delicious and replenishing, the method is also simple and fast**, it is a very good soup for meals in winter, and the following is to share the next practice:

Lamb slices and spinach vermicelli soup] Required information: 500 grams of spinach, 500 grams of mutton slices, 1 handful of vermicelli, half a soup spoon of shrimp skin, 1 tablespoon of sesame oil, 2 slices of ginger, 1 tablespoon of rice wine, 1 teaspoon of white pepper, 1 teaspoon of monosodium glutamate, and the process

Mutton slices can be used in everyone's shabu-shabu. Cut the vermicelli into sections, put it in a bowl, add warm boiled water, the water flow should not pass the vermicelli, and soak the vermicelli until it becomes loose. Clean the spinach, cut off the roots, and then cut into inch pieces.

Add water to the pot and bring to a boil, add the mutton slices, add rice wine, boil the water over a large fire, the mutton slices are watery until they fade, skim off the foam, scoop up the mutton slices, drain the water and set aside. The mutton slices are watery, which can remove the blood and white foam of the mutton, and make the soup clear and not turbid. Add water to a pot and bring to a boil, add ginger foam and dried shrimp skin, and cook for 1-2min.

Add the spinach and cook until dark.

Blanch the lamb slices, bring to a boil, and skim off the foam. Add the vermicelli, stir it up, add salt and monosodium glutamate seasoning, then pour in sesame oil and white pepper, stir, turn off the heat, and put it out, a pot of delicious and nutritious mutton slices and spinach vermicelli soup is ready.

Tip: Mutton water can remove the blood of mutton, and adding rice wine can remove the fishy smell of mutton. The lamb slices are very easy to cook, and they are cooked until they are white in tone, that is, they are cooked thoroughly, and they should not be overcooked. If you don't like to eat chicken essence very much, you can leave it out. Salt should be seasoned again.

Well, how do you make lamb sliced spinach vermicelli soup that tastes good? The first step is to go down to the second, first remove the mutton slices, the second part is to cook the vermicelli, put the mutton slices down after cooking, wrap the buns for an hour and then add spinach, so that the taste is particularly delicious and nourishing.

Pour oil into the pot, put mutton slices, ginger, add water and simmer for about half an hour, add spinach and vermicelli, and finally add salt, chicken essence to taste.

First of all, put an appropriate amount of water in the casserole, put a little old soup, light a fire to bring the pot to a boil, add mutton and vermicelli, and finally put in spinach, wait for it to boil again, add salt, chicken essence and cook for about two minutes.

Ingredients: 16 grams of shrimp skin, 20 grams of vermicelli, 150 grams of fresh spinach, salt, monosodium glutamate, pepper and appropriate amounts.

Method: 1. Wash the spinach, cut it into sections, and soak the vermicelli in wet water until soft.

2. Put the pot on the heat, add an appropriate amount of water, put the spinach, vermicelli, shrimp skin, salt, monosodium glutamate, and pepper into the pot and cook.

If you want to eat light, cut the raw mutton into small pieces, or small sections, put the mutton in cold water, boil over high heat, skim off the foam, put it in the material bag (you can wrap it in gauze, put star anise, pepper, bay leaves, angelica, tangerine peel, green onion, garlic, ginger slices) and simmer for 20-30 minutes on low heat, add or subtract time according to your taste preferences, and then put in vermicelli, after the vermicelli becomes soft, add salt, monosodium glutamate (can not be put), and finally put spinach before the pot.

Another way, we northerners practice, mutton slices or pieces, blanched with boiling water, to clean the blood foam, put oil in the wok, put the mutton to stir-fry after the oil is hot, put in soy sauce, cooking wine to color, fry until six or seven minutes cooked, put in boiling water, simmer for 20 minutes on low heat, and the seasoning is the same as above. Then put in the vermicelli and the spinach before the final out of the pan.

Spinach is a good thing, and it is easy to cook, in fact, it is cooked when it is scalded in boiling water, and it is not good for nutrition when it is old.

Remember to put the tangerine peel, that is, the orange peel is dried to remove the smell, and the meat is easy to stew.

Ingredients: Appropriate amount of chicken broth, 200 grams of spinach, a small handful of vermicelli.

Excipients: 1 teaspoon salt.

Method: 1. Put the ginger slices and washed chicken wings in a pot of cold water and bring to a boil over high heat.

2. Skim off the scum and turn to medium heat.

3. Remove the chicken wings when they are basically cooked.

4. Heat the chicken broth again and add the soaked vermicelli and washed spinach segments.

5. Cook over high heat until the spinach is tender.

6. Cover the lid, cook over medium heat for another half a minute, add salt and stir well before leaving the pot.

7. Serve. <>

Ingredients: 300 grams of spinach, 1 handful of fine vermicelli, an appropriate amount of Aunt An meatballs, an appropriate amount of seaweed, an appropriate amount of chopped green onions, an appropriate amount of salt, a little chicken essence, and a little pepper oil.

Steps: 1. Wash the spinach and control the moisture.

2. Cut two sections of fine vermicelli.

3. Spare the balls.

4. Chop the green onion.

5. After the oil is hot, add the chopped green onion and stir-fry until fragrant.

6. Add an appropriate amount of water to boil.

7. Add the meatballs and cook for a few minutes.

8. Add spinach, vermicelli and seaweed and cook in turn.

9. After the soup is cooked, add salt, chicken essence and pepper oil to taste before turning off the heat.

10. Put it in a soup bowl.

The preparation of spinach vermicelli soup is as follows:Ingredients: spinach, vermicelli, salt pie, chicken essence.

Steps: 1. Soak the vermicelli in boiling water.

2. Wash and cut the spinach into sections.

3. Soak the vermicelli, put water in the pot and bring to a boil, and put in the vermicelli.

4. Put the spinach in the dust.

5. Stir well.

6. Add salt and chicken essence and continue to cook for 1-2 minutes.

7. Put the dish out of the Qihuai pot, and the delicious spinach vermicelli soup is complete.

1.Soak the vermicelli in boiling water until soft, cut the spinach into sections, and cut the pork belly into match-thick pieces.

2.Heat oil in a pot, add minced green onions, 600 grams of clear broth, vermicelli, pork belly, spinach, salt, soy sauce, ginger juice, wait for the soup to boil, hook the English and drizzle with sesame oil, and it is ready.

Ingredients: Spinach Appropriate amount Vermicelli A pinch of garlic Two cloves of green onion Light soy sauce Two spoons of sesame oil A few drops of lean meat Salt A little Method: 1. Wash and drain the spinach 2.

This is a lazy dish, simple and practical, nutritious, and popular in taste, which is a good choice for eating in a stressful life.

Ingredient breakdown. Spinach, lamb slices, longkou vermicelli, chopped green onion, coriander, white pepper noodles, balsamic vinegar, salt, chicken essence, sesame oil.

1. Wash and cut the spinach into sections, cut the mutton into thin slices (ready-made lamb slices are better), wash and mince the green onion and coriander for later use (the amount is more than that of stir-frying).

2. Boil a pot of water and blanch the vermicelli, meat slices and spinach separately.

3. Put the three scalded ingredients into a soup bowl, add an appropriate amount of salt, white pepper noodles, balsamic vinegar, chicken essence, pour in an appropriate amount of boiled water (it tastes better if there is a broth), and finally drizzle with sesame oil.

1.Prepare the lamb;

2.Take a small piece and cut it into slices;

3.Prepare a small piece of sheep's blood;

4.Blanch the sheep's blood and put it in a basin for later use;

5.Wash the spinach and cut into large pieces;

6.Put water in the wok and cold water for the mutton;

7.The mutton should be boiled in the pot for about ten minutes (timed after boiling), 8Cook until the soup turns milky white, add an appropriate amount of sheep blood and cook together;

9.After boiling, add the sliced spinach and cook together;

10.Cook until the spinach is raw, add an appropriate amount of salt to taste; Finally, add an appropriate amount of white pepper to taste, and it is ready to taste.

You can mix the lamb and spinach directly, add some flour, and cook it.