Scrambled Eggs with Spinach

Name: Scrambled Eggs with Spinach
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g spinach; 2 pcs egg; 20ml Blending oil; 5ml Light soy sauce; A small amount salt

by Yurun Begonia

4.9 (1)

Favorite

3

Difficulty

Easy

Time

5m

Serving

2

Scrambled eggs with spinach is a very nutritious dish! This dish has a light taste, tender and refreshing, and it can be served without spending too much time. It is really a quick dish! It is a traditional famous dish, delicious, delicious, attractive in color, simple to make, give it a try.

Ingredients

500g Spinach
2 pcs Egg

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20ml Blending Oil
5ml Light Soy Sauce
A small amount Salt

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Scrambled Eggs with Spinach

1. Wash the spinach and cut into inch pieces;

2. Put an appropriate amount of water in the pot, put the spinach in the pot for blanching after the water boils, so that the oxalic acid can be removed;

3. Remove the blanched spinach, rinse with cold water to cool the spinach, then dry the spinach, and beat 2 eggs into a bowl;

4. Stir the eggs into egg liquid, then add a small amount of light soy sauce, so that the eggs are not fishy and very tasty;

5. Stir the light soy sauce and egg liquid again;

6. Put the blended oil in the wok, pour the egg liquid into the wok when the oil is hot;

7. Stir-fry until all the egg liquid is solidified;

8. Pour a small amount of blended oil into the pot, put the spinach in the pot when the oil is hot;

9. Stir fry a few times and add a small amount of salt according to your taste;

10. Stir-fry the salt and spinach well;

Tips:
1. Spinach should be blanched to remove oxalic acid. Don't blanch for a long time, just blanch the spinach to soften it;

2. Add a small amount of light soy sauce to the egg liquid, so that the fried eggs are not fishy and very tasty.