1. Shred carrots, cut leek into long pieces, pick and wash mung bean sprouts.
2. Blanch spinach and cut into long pieces.
3. The fans soaked softly.
4. Beat the eggs and fry them into chunks.
5. Shred carrots, cut leek into long pieces, pick and wash mung bean sprouts.
6. Cook in the cooking wine, add carrot shreds and vermicelli, drizzle a little water and stir fry.
7. Then add eggs, mung bean sprouts, spinach, add salt, sugar, chicken essence and a little soy sauce to set the taste.
8. Stir-fry evenly until the leeks break out of the pan.
9. The dishes should be paired with spring cakes. I prepared some spring cakes in advance with ease. The method is as follows: oil the dumpling wrappers.
10. Put one sheet on top, apply oil again, put another one, and repeat, about ten sheets in a group, and apply oil on the side.
11. Use a rolling pin to gently roll a large roll into a thin circle.
12. Put the dumpling wrappers in the steamer and steam for 10 minutes after the water boils.
13. Let it cool and uncover gently.
14. The spring cake crust that is as thin as a cicada wing is ready.
15. You can enjoy it with a combination of dishes and grilled meat.
16. Finished picture.
17. Finished picture.
18. Finished picture.
19. Finished picture.
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