1. Blanch the spinach for 1 minute.
2. Control dry water.
3. Chopped
4. Add a little olive oil, fry the spinach fragrant, and season with salt.
5. Put the eggs in the mixer.
6. Light cream.
7. Stir-fried spinach and stock.
8. Whipped finely.
9. Cut a few mold-sized bottom edges.
10. Oil all around.
11. Pour in the beaten paste.
12. The oven is 160 degrees, using the tender roasting function of the oven, steaming and roasting for half an hour.
Tips:The oven has no tender roasting function and can be replaced by a water bath method.
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