Spinach Thick Egg Braised

Name: Spinach Thick Egg Braised
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 Soil eggs; 2s spinach; a little olive oil; a little Winter vegetables; 1 tablespoon Mirin

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Seeing the late night cafeteria, the grass grows! This is the first time I learned how to make egg rolls (thick omelets) at home on the weekend. I added some spinach and winter vegetables when I had them at home! It tastes good, but the thick egg is fried outside! It’s not easy to make a seemingly simple egg roll!

Ingredients

4 Soil Eggs
2s Spinach
a little Olive Oil
a little Winter Vegetables
1 tablespoon Mirin

Spinach Thick Egg Braised

1. After blanching the spinach, remove and drain the water and cut into small pieces for later use

2. Put eggs in a bowl

3. Add appropriate amount of chopped Chaoshan winter vegetables. If winter vegetables are not available, add some salt to taste

4. Add the chopped spinach diced

5. Stir well

6. Brush a small pot with olive oil

7. Pour in the right amount of egg liquid

8. Slowly roll up before the egg is completely set

9. Pour in the right amount of egg liquid

10. Roll up before it is completely solidified, repeat

11. Out of the pot, cut into small pieces

12. Finished picture

Tips:
I don’t have a special thick egg cooking pot. I use a normal small saucepan. I add winter vegetables to my egg mixture without salt, and also add a little mirin. If not, add some cooking wine.