Garlic preserved egg and spinach
Spinach 200 grams | Carrot 50 grams |
Preserved egg 2 | Garlic cloves 35 grams |
Salt 2 grams | Chicken Essence 2 grams |
Sesame oil Appropriate amount | Water starch 1 tablespoon |
Step 1
Wash and cut carrots into thin slices and set aside.Step 2
Cut the preserved eggs into pieces and set aside. I use homemade preserved eggs. Of course, preserved eggs made from duck eggs or preserved eggs are better. Are preserved eggs and preserved eggs the same thing?Step 3
Crush the garlic cloves and set aside.Step 4
Wash the spinach and cut it into sections. The spinach I bought was big, so I cut it into three sections. Small spinach can be cut into two sections.Step 5
Pour an appropriate amount of water into the pot, then add a teaspoon of salt and a tablespoon of cooking oil. Mix well and bring to a boil over high heat. Add the spinach and remove.Step 6
Drain the spinach and spread it evenly on the plate.Step 7
Heat another pot, pour an appropriate amount of oil, heat over high heat, add garlic cloves, and sauté until fragrant.Step 8
Add carrot slices and stir-fry until fragrant.Step 9
Add the preserved egg cubes and stir well.Step 10
Stir well and pour in a large bowl of water.Step 11
Add salt, chicken essence, mix well, and cook until all ingredients are cooked. Before serving, pour a tablespoon of water starch, add a few drops of sesame oil and mix well. Turn off the heat when the soup becomes thicker.Step 12
Pour all the cooked dishes on top of the spinach.Step 13
After finishing it, I thought it would be more enjoyable if I added one more preserved egg, but unfortunately I didn’t have it in stock. Recipe for cooking garlic preserved egg and spinach