菠菜番茄蛋花汤 Spinach Tomato Eggdrop Soup

菠菜番茄蛋花汤

菠菜番茄蛋花汤

{材料} 菠菜适量， 番茄3粒（ 切大丁状）, 鸡蛋3 粒（加少许鸡粉和胡椒粉打散成蛋液）, 蒜碎1小匙

{调味料}盐 1 小匙, 太白粉水 2大匙, 香油适量， 胡椒粉少许

{做法}

1. 菠菜在加了少许盐和油沸水中川烫一下即捞起备用.

2. 取一深锅烧热1大汤匙油后, 放入蒜碎炒香后放进番茄煸炒至出红汤, 倒入适量的水. 用大火煮滚后, 调入盐和胡椒粉拌搅均匀, 再加入太白粉水勾芡.

3. 最后, 再顺时针方向淋入蛋液煮大约两分钟后，才加入菠菜和倒入香油即可.

Spinach Tomato Eggdrop Soup

{Ingredients} Tomatoes x 3 (diced), eggs x 3 (Beaten with some salt and pepper), some spinach and chopped garlic.

{Seasonings} salt x 1 tsp, corn flour solution x 2tbsp, sesame oil and pepper in proper amount.

{Method}

1. Spinach blanches in boiling water that add with some salt and oil; remove and drain it well, set aside.

2. Use a big pot to heat up 1tbsp oil, add in chopped garlic to sauté till fragrant and add in tomatoes to stir-fry until soft, and then pour in water in proper amount. Bring it to boil under high heat, season it with salt and pepper stir well, then, thicken with corn flour solution.

3. Lastly, gently stir the eggs in a clockwise direction and cooked for minimum 2 mins before add in spinach and pour in sesame oil just before serving.

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