Spring Flowers Bloom
1.
Prepare the ingredients, wash spinach, cucumber, carrots, and sprouted green onions, and prepare dried tofu.
2.
Put the water in a pot to boil, and blanch the spinach.
3.
Blanch the spinach in cold water and set aside
4.
Peel the carrots, and shred the cucumbers separately, and shred the sprouted onions (must use sprouted onions to make them tasteful)
5.
Spread the dried tofu, and put shredded carrots, cucumbers, and green onions on one end
6.
Roll it up, just two or three turns, be sure to roll it tightly, otherwise the flowers will loosen when cutting. If you are afraid of the flowers scattered when cutting into sections, you can roll the dried tofu a few more times
7.
As shown in the picture, cut the knife diagonally and cut into sections
8.
Place the yard around the plate to form petals
9.
Put blanched spinach in the middle
10.
Pour oil into the pot and heat it up. The oil can be a little bit more, and directly beat in the eggs without mixing them up in advance (the eggs can also be beaten into egg liquid)
11.
Use a shovel to quickly grind the eggs
12.
Add 1 tablespoon of soybean paste. There is a knack for making egg sauce: the four words "more egg and less sauce". The sauce is only a substitute for salt for seasoning. Don't add more sauce. The color is not good and the taste is very salty. You can't eat it after a meal, and you can't watch it or love it. Eating is just a throw.
13.
Stir quickly, add some chopped green onion
14.
Stir well
15.
Put the egg sauce on the spinach
16.
When it was on the table, the ingredients were still those ingredients, and the way of eating was still dipping sauce. It was just that the dish was placed on the bottom, and the appearance immediately became apparent, and the appetite was greatly increased.
Tips:
1. Many dishes of our Northeast people are washed and eaten directly, such as green onion, ginger, garlic, cucumber, carrot, lettuce, dried tofu, soybean curd, green onion, Chinese cabbage, Chinese cabbage, coriander, bittern, radish, etc. If you are not used to such eating habits, you can blanch the dishes first.
2. There is a knack for making egg sauce: the four words "more egg and less sauce", the sauce is just a substitute for salt for seasoning. Don't add more sauce. The color is not good, and the taste is very salty. You can't eat it after a meal. Look, I don't like eating, just throw it.
