Scrambled Eggs with Spinach

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.