Spinach rolls
By VicentaLakin
It's cold, it's soft, it's low, it's new to unlock spinach
Recipe Recommendations
- spinach 1 handful
- carrots half a
- fungus 1 small
- tofu skin 3 photos
- eggs 3-4 a
- garlic 3 petals
- onion 2 pieces
- millet spicy of 2
- flour 2 tablespoons
- salt 2 tablespoons
- salad oil 1 scoop
- pepper 1 scoop
- spiced powder 1 scoop
- chicken essence 1 scoop
- white sugar 1 scoop
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- sesame oil 1 scoop
- pepper oil 1 scoop
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Spinach rolls
1
Mooch had an early bubble。
2
The spinach is clean, the water's back up。
3
Carrot cut twirl。
4
The lumbered ears are also laced。
5
Start a pot of water, add a spoon of salt, a spoon of oil, and water pours into carrots。
6
The carrots and the spinachs are watered, and the color changes to make them dry。
7
Similarly, wood silk is watery and cold, and water is controlled。
8
Carrots, mussels, spinachs all pour into the tub, evenly mixed。
9
In the eggs, evenly mixed。
10
Add salt, pepper, vanilla, chicken, evenly mixed。
11
Add two spoons of flour and mix it evenly。
12
The tofu skin will be burned with water。
13
The tofu skin spreads open, and the spinach and carrots are spread evenly over the tofu skin, and then it becomes tighter。
14
The water is boiled and steamed for about 10-15 minutes。
15
Prepare garlic, onions, sugar, rice spicy, raw, pelican, sesame oil, pepper oil, and mix it evenly。
16
The spinach rolls are so cold and thick that the plate is fine。