Spinach omelet(bo cai jian dan bing )

Spinach omelet

Introduction:

"Today, I still make spinach and fried eggs with spinach. Before I do it, I once thought about whether to blanch before mixing with egg liquid. Later, I thought that this is the tender leaves of spinach. Once blanched, the leaves will be watery, and there is no sense of chewing. Therefore, I washed the spinach leaves, dried them with a tissue or kitchen paper, and then mixed them with egg liquid. It seems that the effect is good."

Production steps:

Step 1: wash spinach leaves and dry them with kitchen paper or towel;

Step 2: then cut into segments, do not cut too much;

Step 3: Beat 2 eggs evenly, add 1 tsp salt, 1 / 2 tsp white pepper, 1 tbsp brandy, 1 tbsp vegetable oil, and then beat evenly;

Step 4: pour the vegetables into the egg bowl and stir slightly;

Step 5: flat bottom non stick pot, put oil to moisten the pot, medium heat, pour in the egg and spinach after heating, and smooth the spinach;

Step 6: wait until the egg liquid solidifies into a cake, and turn the cake over;

Step 7: fry both sides golden, but not too burnt, can be divided into pieces, so that it is more convenient or beautiful to eat.

Materials required:

Eggs: 2

Spinach leaves: 1 rice bowl

Salt: right amount

Pepper: 1 / 2 tsp

Brandy: 1 tbsp

Vegetable oil: 1 tbsp

Note: first, add a little cooking wine or brandy in the egg liquid to make the dish more fragrant; second, add an appropriate amount of oil in the egg liquid to make the egg smoother and softer after frying.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bo Cai Jian Dan Bing