Spinach Steamed Egg
Overview
Recently, the blue sky in Beijing can be seen every day. I really like this feeling of breathing freely. Feel the breath of spring and the beauty that nature brings to us. In spring, everything comes to life, and everyone is looking forward to seeing the long-awaited green. With green, you feel hope and vitality. Nature not only gives us a green environment, but also gives us green food. Spinach is one of them. Back then, there was a field at home where spinach was grown, and it was a lush green field. It has strong vitality and high yield. At that time, I was born in the midst of blessings and I thought growing vegetables was a chore, but little did I know that it was the real green without any additives. Spinach vermicelli and scrambled eggs with spinach were common home-cooked dishes at that time. Today, the same eggs and spinach were used to create a more delicious dish.
Tags
Ingredients
Steps
-
Wash the spinach, remove the roots, blanch in boiling water for about half a minute to remove oxalic acid, and cut into small pieces. (I cut it first and then blanch it. Practice has proved that it is more convenient to blanch it first and then cut it)
-
Crack three eggs into the container. Add 1 gram of salt. Beat well.
-
Add an equal amount of boiled water and the squeezed-out spinach to the egg liquid and mix well.
-
Take a container that does not stick to the mold. If it is an ordinary container, brush some oil inside to prevent it from being difficult to release after cooking. You can cover it with plastic wrap and steam it in a pot. After the water boils, start the timer and set it to medium heat for 10 minutes. Do not use high heat, as honeycombs will appear easily.
-
Mix garlic paste, light soy sauce and sesame oil into juice. After taking it out of the pan and cutting it into pieces, you can pour the sauce over it or eat it as a dip.
-
Cut into pieces and ready to eat
