Garlic spinach and eggs
Overview
Generally, cold dishes are eaten more in summer, but a plate of cold dishes is also very delicious in the cold winter. Especially after feasting on big fish, meat, and hot pot, a plate of cool salad dishes will leave a unique taste on the tip of the tongue. Spinach is a common green leafy vegetable in northern winter. Spinach is rich in vitamins and economical. There are many ways to eat spinach, and it is usually used in soups and salads. In winter when the north wind is blowing, green spinach is the most eye-catching thing on the dinner table. The cold dish I made today uses spinach, eggs, fungus, and garlic. The wolf doesn't know how to cook, so he mixed these common vegetables together and it can be said to be a hodgepodge. There are two types of spinach on the market; one is the big one, and the other is the small one I used today. Large spinach has thick leaves and is suitable for making soups and stews. I like to buy this kind of small spinach. The tender baby spinach is most suitable for stir-frying and cold salad. Garlic spinach and eggs, this name was chosen by me blindly, it’s very tacky. In fact, I have always felt that a name is just a symbol, and the taste of a dish cannot be affected by a beautiful name.
Tags
Ingredients
Steps
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Wash the baby spinach with roots.
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Place water in a pot. When the water bubbles, add washed spinach.
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Blanch the spinach until it changes color and softens, then remove and set aside in purified water.
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Split the larger spinach to make it easier to add flavor.
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After soaking the black fungus, blanch it in boiling water and take it out for later use.
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Cut the black fungus into shreds and set aside.
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Peel the skin off the garlic, put it in a garlic mortar, add a little salt and smash it into minced garlic.
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Pour in appropriate amount of sesame oil.
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tablespoon of very fresh soy sauce to taste, stir well and set aside.
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Beat the eggs into egg liquid.
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Put a pot on the fire and use a brush to brush a layer of oil on the bottom of the pot. After it is slightly heated, pour in the egg liquid.
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Shake the pan, spread the egg liquid into egg pancakes, and fry over low heat.
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After frying one side until golden brown, use a spatula to flip the egg pancake over and fry the other side.
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Cut the fried egg pancake into thin strips.
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Take a clean container, add spinach, eggs, fungus, dig in the minced garlic, and mix well.
