1. Put the spinach in the boiling water, blanch it, and remove it immediately, chop it up and add water to the cooking machine to make a juice for later use.
2. Scoop a bowl of flour, make a hole in the middle, pour the spinach juice, stir it into a flocculent shape, then slowly add the spinach juice to a paste, so that the spinach lake is very delicate and has no lumps. Finally, add salt and eggs, stir well next time and set aside.
3. Put a frying pan on the heat, add a little oil after it is slightly hot, scoop a spoonful of batter, and turn the bottom of the pan to form a round cake.
4. The non-stick pan heats up quickly. When the batter on the top changes color, you can turn it over. Repeat twice to get out of the pan.
