1. Wash the spinach leaves, blanch them and chop them for later use.
2. Knock the eggs into a bowl, add 1 teaspoon of water and a pinch of salt, and beat them up.
3. Sift in low-gluten flour and mix into a fine and thick batter.
4. Add the chopped spinach and dried shrimp skin and mix well.
5. The batter is squeezed into the Le Kui mold.
6. Put it in the steaming oven, set the pure steaming function to 110 degrees and steam for 20-25 minutes, and the batter is completely solidified.
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