Scrambled Eggs with Spinach

Name: Scrambled Eggs with Spinach
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small handful spinach; 3 pcs egg; 3-5 pieces Wolfberry; 1 tsp Cooking Wine; Some oil; Some salt

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Scrambled eggs with spinach is simple to make, quick and nutritious, but there are details to pay attention to in this simple dish that cannot be simpler. That is, spinach contains oxalic acid, so blanch the water before cooking the spinach. This will remove 80% of the oxalic acid and make it more nutritious to eat. Adding 1 tablespoon of cooking wine to the eggs can not only help the eggs to remove the fishiness, but also the fried eggs will be more For fluffy. Mastering these two points, you can make this home-cooked dish more nutritious and healthier, which will add points to the health of your family. "

Ingredients

1 small handful Spinach
3 pcs Egg
3-5 pieces Wolfberry
1 tsp Cooking Wine
Some Oil
Some Salt

Scrambled Eggs with Spinach

1. Prepare raw materials;

2. Add a few drops of oil and a little salt to the boiling water in the boiling pot, put the spinach in, blanch it, and remove it after it changes color;

3. Beat the eggs into a bowl, add an appropriate amount of salt and a little cooking wine;

4. Heat the pan with cold oil and pour the egg liquid;

5. Fry slightly until the shape is finalized and cut into small pieces with chopsticks;

6. Add blanched spinach;

7. Add appropriate amount of salt and stir-fry evenly, put on a plate, sprinkle medlar grains on the surface.

8. Serve it.

Tips:
1. Spinach must be blanched in advance to remove oxalic acid. Adding a little salt and a few drops of oil can better maintain the color of spinach; 2. Adding a little cooking wine to the eggs can remove the fishy and make the scrambled eggs more fluffy.