The following is the specific method of this dish. If everyone likes it, you must try it. After that, the eggs are delicate and fragrant, with the fragrance of spinach and rich taste. If you are tired of eating boiled eggs in the morning, it is just worth a try. Food: 4 raw eggs, 1 handful of spinach, 20 ml of water and proper amount of salt.
The first step is to blanch spinach in a hot water pot for 30 seconds, then take it out and put it in cold water. Drain the water below and cut it into sections for later use.
Step 2, break the eggs, put spinach, water and salt into the egg liquid and stir well. Brush the wok with vegetable oil and heat it on low heat. Put one-third of the egg liquid into the pot, turn it into the pot, and let the egg liquid lie flat in the pot, as shown in the figure.
When the bottom layer of the egg liquid condenses and the surface layer is still dry, roll the egg roll gradually from one side with a shovel or wooden chopsticks. At the beginning, it doesn't matter if the appearance is not too detailed, but it will be better in the future. Push the rolled egg roll aside, put in one-third of the egg liquid and scrape it flat, then roll it up and put the rest of the egg liquid into the pot.
Roll up the egg roll for the last time, put it down and heat it for a while. If you are afraid of being unfamiliar inside, you can heat each side for a while.
After eating, take the slices down and eat them. You can also adjust a dip according to your own taste ~ say more words to do this, or suggest that you do it in a non-stick pan, which will really save a lot of things. In addition, when frying, be sure to use slow fire. When frying eggs, you don't have to pour too much egg liquid at a time. Thin layers roll up more easily.