I saw another way to eat egg spinach in a food magazine-egg spinach preserved.
I thought it was easy, so I came and gave it a try. I added chili oil myself. Hey, let alone tell you it tastes really good. Sour and spicy, like it.
preserved egg and spinach
By MavisDoyle
Recipe Recommendations
- eggs of 2
- spinach small handful
- onion 1 piece
- soy sauce half a spoonful
- chicken essence half a spoonful
- chili oil half a spoonful
- garlic one
- Jiang 2 tablets
- salt small amount
- sesame oil half a spoonful
- rice vinegar half a spoonful
- slightly spicy
- fried
- ten minutes
- simple
Steps for preserved egg and spinach
1
Wash the spinach, blanch it in boiling water, and pinch it dry. Beat the eggs, add appropriate amount of salt chicken essence and mix well, cut the green onion, and chop the ginger and garlic into minced ground.
2
Heat 5 points of pan oil and saute the ginger and garlic until fragrant [Leave some minced garlic to mix with sauce].
3
Add spinach. The fire should not be too strong, just medium fire.
4
Quickly pour in the egg liquid and fry it over medium heat.
5
Fry until golden brown on both sides, and serve.
6
Sauce: Mix onions, garlic, soy sauce, chili oil, white sugar, chicken essence, and rice vinegar into juice.
7
Pour the mixed juice on the golden egg and spinach cream, and it's done.