金銀蛋上湯菠菜|Spinach With Gold & Silver Eggs

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在海外生活久了，已經習慣了吃沙拉袋裝的嫩葉菠菜了，對於我們國內常見的大菠菜，反而沒有特別的關注。不過呢，吃久了一樣東西難免覺得乏味，換一種來吃吃反而比較開心。於是就想起了最方便又營養的金銀蛋上湯菠菜，這個做法實在不能再簡單了，完全不耽誤時間的操作卻能製作一份口味相當豐富的菜餚，愛上菠菜吧！

Since living overseas, I've become used to buying bags of baby spinach for salad and other dishes, and have less interest in cooking the big leaf spinach as we often do in China. However, it's not fun to always eat the same type of veggies, so I've started to cook more with the large English Spinach. Spinach With Gold & Silver Eggs is a dish with a delightful taste and is very Chinese because of the salty and preserved eggs used in it. Within no time, you can get this amazing dish ready for a family feast, and surely you will enjoy it. 

準備時間：10 分鐘  

Cook Time:  10 Minutes

500 克   大葉菠菜

500g   English Spinach 2 個   鹹鴨蛋 (熟的)2   Ready to eat salty duck eggs (you can get it from Asian grocers)2 個   松花蛋   2   Preserved thousand-year eggs (you can get it from Asian grocers)2-3 瓣   大蒜 (切片)2-3 cloves   Garlic (sliced)2-3 片   姜 (切絲)2-3 pieces   Ginger (shredded)300 毫升   雞湯300 ml   Chicken stock 2 大勺   橄欖油2 tbsp   Olive oil 1 小勺   鹽
1 tsp   Salt
1 小勺   黑胡椒1 tsp   Black pepper 
1 大勺   炸洋蔥碎1 tbsp   Fried Shallots 

首先將菠菜用清水洗淨，尤其是根部。(我喜歡保留根部，因為它的營養非常豐富，但記得一定要非常仔細的洗淨才可以吃。如果怕麻煩，可以去掉根部。) 煮一鍋水，將洗淨的菠菜下入沸水中，焯水2-3分鐘。可以先煮根部一分鐘之後，再將葉子部分下入鍋中。焯水後將菠菜盛到一個乾淨的盤中備用。First, you need to carefully clean the spinach leaves, especially the root. (I usually keep the root as it's full of nutritive value, but if you don't want to bother with cleaning, feel free to remove the root.) Boil a large pot of water, wait until it's boiling, then add in the spinach. If you keep the root, put the root into the boiling water first and cook for 1 minute before pressing the leaves down into the water. Boil all together for 2-3 minutes, and then transfer the cooked spinach onto a clean plate. 

將金銀蛋 (熟鹹鴨蛋和松花蛋) 切小塊備用。

Dice the gold & silver eggs (Salty duck eggs and preserved eggs) for later use. 

在一個大炒鍋中加入2大勺橄欖油，油熱下入薑絲、蒜片和炸洋蔥碎，翻炒至香味溢出，下金銀蛋，翻炒至鴨蛋黃出油。

Take a large skillet and heat up 2 tbsp of olive oil. Add the shredded ginger, sliced garlic and fried shallot into the pan and fry until fragrant. Add in the diced eggs and fry until the duck egg yolk starts oozing oil. 

加入300毫升雞湯，煮沸，下入焯好的菠菜，加入1小勺鹽和1小勺黑胡椒碎 (注意鴨蛋是鹹的，所以不要放多鹽了，可以先嘗一下湯鹹淡再放鹽)。混合均勻後就可以關火出鍋啦！

Add 300ml of chicken stock into the skillet and wait until it's boiling, then add the spinach into the soup as well as 1 tsp of salt and 1 tsp of black pepper. Mix them well and the dish is ready. (Note that the salty duck is already salty, so don't add too much salt now. Always taste the soup before adding extra flavour.)

美味的金銀蛋菠菜湯就上桌啦！享用吧！

So, this is the Spinach With Gold & Silver eggs. Enjoy!