Spinach and egg(bo cai chao ji dan )

Spinach and egg

Introduction:

"Spinach is rich in carotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E and other beneficial ingredients, which can supply a variety of nutrients to the human body; its iron content has a good adjuvant effect on iron deficiency anemia; spinach contains a lot of plant crude fiber, which can promote intestinal peristalsis, facilitate defecation, promote pancreatic secretion and help digestion Promote growth and development, enhance disease resistance: carotene contained in spinach is converted into vitamin A in human body, which can maintain normal vision and epithelial cell health, increase the ability to prevent infectious diseases, and promote children's growth and development. Spinach Kwai egg is a carnivorous vegetable in spring. For those who do not love meat, spinach and scrambled eggs are a very good and simple fast food.

Production steps:

Step 1: remove the roots and yellow leaves of spring spinach, wash and prepare the eggs

Step 2: cut inch section

Step 3: Boil the spinach in the boiling water. Water treatment: first put the spinach stem into the water

Step 4: put the leaves in water again and blanch them

Step 5: scald the spinach with cold water, drain and beat the eggs

Step 6: heat the frying pan with proper amount of cooking oil, pour in the egg liquid and fry until it is mature. When it is filled, squeeze the shovel and control the excess oil in the scrambled egg

Step 7: use the remaining oil of scrambled eggs, add a little garlic slices, stir fry spinach, add refined salt and chicken powder

Step 8: pour in the scrambled eggs and stir fry them out of the pan

Step 9: Loading

Materials required:

Spinach: 500g

Egg: 138g

Refined salt: right amount

Chicken powder: right amount

Note: 1, spinach water can remove astringency, oxalic acid, reduce water when frying. Spinach stem first into the water, and then into the leaves, the degree of hot water can be soft, not long cooking, so as not to affect the taste. 2. In order to reduce the intake of edible oil, after frying the eggs, the oil inhaled in the eggs can be pressed out gently with a spatula, which is enough for frying without additional oil.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bo Cai Chao Ji Dan