1. Blanch the spinach and remove it out, and put it in a blender to make a juice.
2. Pour the spinach juice into the low-gluten flour, stir to form a thin paste, add an egg yolk, an appropriate amount of shrimp skin, and stir evenly.
3. Cut the cheese into small pieces and set aside.
4. Pour walnut oil into the pot, spread the batter into small cakes, turn it over and place the cheese, sprinkle with black sesame seeds.
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