This a very popular dish in Chinese restaurant. It is very delicious and healthy, the different eggs used in the dish gives it a lot of different flavours! You can taste the unique taste of the century egg, saltiness of the salted egg with the bites of the soft yet chewable spinach together with the touch of the silky eggs!
INGREDIENTS AND SUBSTITUTES
ingredient quantities please refer to the recipes card (Click here!)!
- Sesame Oil – You can use an equal amount of olive oil in place of sesame oil
- Chicken Stock – Any other stock cubes can be used as an equal amount
RECIPES TIPS
- Remove all leaves that are inedible, with worm holes, rotting parts, and little black or yellow dots.
- Separate the spinach leaves from the stems, and discard the thick stems, then remove the fibrous skin of the stem as much as possible.
- Add salt to a basin of water to wash the leaves and stems seperately, then wash with water 2-3 times and drain.
- Do not soak vegetable in the water for too long because it will absorb the water. Most of the vitamins in the vegetables will also be lost during prolonged soaking.
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RECIPES CARD
Trio Eggs Spinach Soup 三色蛋苋菜
This a very popular dish in Chinese restaurant. It is very delicious and healthy, the different eggs used in the dish gives it a lot of different flavours! You can taste the unique taste of the century egg, saltiness of the salted egg with the bites of the soft yet chewable spinach together with the touch of the silky eggs!
Cut salted egg yolk and century egg into small pieces, set aside. Place a bowl onto mixing bowl lid, weigh in wolfberries and 50 g water. Set aside.
Place garlic cloves and sesame oil into mixing bowl, sauté 4 min | 120°C | ⤺ speed spoon.
Add 750 g water, chicken stock powder, salt and white pepper powder, boil 8 min | 100°C | ⤺ speed spoon.
Add amaranth leaves, cook 2 min 30 sec | 100°C | ⤺ speed spoon.
Add reserved salted egg yolk, century egg and wolfberry, Cook 1 min | 100°C | ⤺ speed spoon. Meanwhile, pour lightly beaten egg slowly onto mixing bowl lid, let it drizzle around measuring cup in a thin stream onto rotating blades. If necessary, lift measuring cup up slightly to assist egg mixture drizzling down. Let it stand for 2 Minutes before serving.
Ingredients
Directions
Cut salted egg yolk and century egg into small pieces, set aside. Place a bowl onto mixing bowl lid, weigh in wolfberries and 50 g water. Set aside.
Place garlic cloves and sesame oil into mixing bowl, sauté 4 min | 120°C | ⤺ speed spoon.
Add 750 g water, chicken stock powder, salt and white pepper powder, boil 8 min | 100°C | ⤺ speed spoon.
Add amaranth leaves, cook 2 min 30 sec | 100°C | ⤺ speed spoon.
Add reserved salted egg yolk, century egg and wolfberry, Cook 1 min | 100°C | ⤺ speed spoon. Meanwhile, pour lightly beaten egg slowly onto mixing bowl lid, let it drizzle around measuring cup in a thin stream onto rotating blades. If necessary, lift measuring cup up slightly to assist egg mixture drizzling down. Let it stand for 2 Minutes before serving.
