Spinach omelet(bo cai ji dan bing )

Spinach omelet

Introduction:

"Spinach egg cake is green, soft, waxy and fragrant, rich in nutrition. It's very simple."

Production steps:

Step 1: prepare spinach, eggs and flour.

Step 2: wash the spinach, remove the root, blanch it in boiling water, and take it out to cool.

Step 3: squeeze the spinach dry, chop and set aside.

Step 4: beat the eggs into a bowl to form a uniform egg liquid.

Step 5: slowly add the flour and stir well.

Step 6: add chopped spinach, salt and a little pepper. Stir well.

Step 7: heat the pan, add a small amount of peanut oil, pour in the egg paste, and fry slowly over low heat.

Step 8: turn one side over and cook the other side.

Step 9: after out of the pot, roll the egg cake into a round roll, cut it into sections, put it on a plate and serve.

Materials required:

Spinach: 150g

Egg: one

Flour: 50g

Oil: right amount

Salt: right amount

Pepper: right amount

Precautions: 1. Spinach contains a lot of oxalic acid, which will combine with calcium in food to synthesize calcium oxalate, affecting the absorption of calcium by human body, so it is best to blanch before eating. 2. Spread out the omelet so that it won't break easily when rolled.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: light

Chinese PinYin : Bo Cai Ji Dan Bing