1. Soak the black fungus, wash, and wash the spinach; add the fungus after boiling water, then add spinach after boiling; blanch the spinach until it changes color, remove it immediately, put it in cold water, and drain for later
2. Beat the eggs, put a little oil in the pan, just cover the bottom of the pan, heat the pan, pour the egg liquid and spread it into an omelet
3. Take out the quiche, let it cool, and cut into shreds
4. Add all the seasonings, mix well and put on a plate
Tips:1. The spinach should be blanched first to remove part of the oxalic acid and avoid astringent mouth. Do not burn for a long time, and immediately get too cold to avoid discoloration;
2. Use a small amount of oil to spread the egg cakes, so the egg cakes are thin
3. Add mustard oil according to your own taste and quality of mustard oil. If you choke your nose too much, smell the white wine to relieve it.
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