Spinach egg cake

Recipe Recommendations

• flour appropriate amount
• spinach appropriate amount
• eggs appropriate amount
• onion appropriate amount
• salt appropriate amount
• oyster sauce appropriate amount
• white pepper appropriate amount

• salty and fresh
• fried
• ten minutes
• ordinary

Steps for Spinach egg cake

1

Wash the spinach, dry it, cut into half-centimeters of shredded spinach, minced green onions and shredded spinach and placed in a basin.

2

Knead the flour with warm water into a smooth dough, wake for a while, and cut into small doses. Two or three times the size of the dumpling. (Depending on the size of your own plate)

3

Take two ingredients and roll them into two thin dough sheets. Take a clean plate that is free of water and oil. The dough must be sized enough to completely cover the plate.

4

Take a dough sheet and cover it on a plate, and use a rolling pin to roll off the excess dough sheet. Remove it and make the two outer dough sheets in the same way. If there's room for it. Just make a few more of these dough sheets. Convenient for later use.

5

Take the amount of spinach and spring onions for one pie, place them in a small bowl, add salt, oil consumption, and white pepper powder to mix well. Then pour into the plate with a dough sheet. Pour in the beaten eggs with a spoon.

6

Take the other dough sheet, cover it on the dough sheet 5, and pinch it tightly around it. It's best if you know how to pinch lace. I can't squeeze it, I just squeeze it tight

7

Preheat the electric cake pan and grease it. Put the 6-piece pie in and fry it until golden on both sides

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