1. Material preparation;
2. Boil the venetian leaves in boiling water for a while to remove the beany taste, drain and set aside;
3. Put the spinach in boiling water and boil for 30 seconds (I'm afraid it will be a bit too bad if I cook it too much), remove it and drain;
4. Add salt, sugar, light soy sauce and sesame oil and mix well;
5. Spread the shutters on a clean chopping board, and evenly spread the chopped spinach on the side that is on your own, and put pine nuts (later found that I should not put it first the next day, because it was soft in the morning);
6. Slowly roll up, and finally cut the plate with an oblique knife (I wrap it in plastic wrap and put it in the refrigerator. I will cut it in the microwave for one minute tomorrow).
