Spinach with Sesame Sauce and Egg Crust
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Beat the eggs one by one.
2. Brush the pan with oil, pour the egg batter, turn off the heat and turn it over when the egg liquid on the surface is almost solidified.
3. Use the remaining temperature in the pot to burn the pot for a while.
4. Piche.
5. Wash 250g of spinach, boil water into the pot, blanch it and remove it.
6. After blanching the spinach, squeeze the water and cut into sections.
7. Half a teaspoon of sesame paste, add a teaspoon of water to slowly boil, add salt, spicy oil, 1 teaspoon of pepper aniseed water, and sprinkle some cooked sesame seeds.
8. Pour the mixed juice on the spinach and mix well.
9. When it's almost on the table, add the egg crust and mix well. Adding egg crust too early will reduce its appearance.
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