Fishermen with sun-tanned faces smiled as they carried baskets of seafood ashore. Traders bought the catch and transported it elsewhere for sale. Country women also came to the dock to select fresh seafood to take home and prepare for family meals. Many chose to buy squid that had just been caught from the sea. This squid is delicious and healthy when cooked in a spinach soup.
Squid and spinach make a delicious and refreshing soup.
In January and February, the spinach hedges are lush green in the golden sunshine. This vegetable is delicious in hot pot, soup, stir-fries, and more. Just a spoonful of peanut oil, some fresh fish or finely minced pork, and spinach make a sweet and savory soup. Spinach soup with squid is especially delicious. It's a perfect combination in a colorful life with so many choices.
For a delicious and flavorful soup, the squid must be fresh with skin that shimmers like glitter. Wash the squid thoroughly and drain it in a colander. Go to the garden and pick the tender shoots and leaves of Malabar spinach, then wash them clean. Heat peanut oil with sliced shallots until fragrant, then add the squid to the pot and stir well with chopsticks. Next, add water to the pot along with a little salt and a few slices of chili peppers. When the water boils, add the chopped Malabar spinach. When the water boils again, season to taste, then remove from the heat to enjoy a flavorful soup.
This soup has a rustic feel to it, with its dark brown broth released from the squid, but it's incredibly delicious. Taking a sip, the sweet, delicate flavor fills your mouth and flows down your esophagus. Slowly chew the squid and vegetables to truly appreciate how delicious this soup is.
The sweetness of the squid blends with the mild flavor of the spinach, leaving a deep impression on my memory. The squid exudes the scent of the sea, while the spinach carries the fragrance of sunshine, wind, and the dew of a peaceful village. Spinach soup helps cool the body and relieve fatigue after hours of hard work.
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