Shredded eggs with spinach salad

1

Remove the roots and cut the spinach into sections, place it in boiling water in a saucepan, and then take it out and place it in cold water.

2

Beat the eggs into a bowl and stir well, then put a little oil in the pan. Remember that it's best to use a pan, and then brush the pan with a thin layer of oil with an oil brush. I was too lazy, so I didn't find a pan, so I used a wok. I actually put too much oil in it, so it's best to have less oil.

3

Pour the egg liquid into the pan in three times and gently turn the pan to make the egg liquid even more evenly

4

Cool the spread egg cake and cut it into shredded eggs one centimeter wide

5

Squeeze the spinach dry and set aside

6

Beat the garlic into garlic juice, add apple vinegar, oyster sauce, and seafood soy sauce into the garlic juice to make a dressing

7

Finally, pour the chopped green onion and sauce into the spinach and shredded eggs and mix well. Serve

Spinach contains a large amount of VC, calcium and iron and other minerals. Spinach is soft, smooth and easy to digest after cooking, and is especially suitable for the elderly, young, sick and weak. Computer workers and people who love beauty should also eat spinach often; diabetics (especially type 2 diabetes patients) often eat spinach to help maintain blood sugar stability; at the same time, spinach is also suitable for patients with hypertension, constipation, anemia, scurvy, rough skin, allergic people; not suitable for patients with nephritis and kidney stones. Spinach has a high content of oxalic acid and should not be eaten too much at one time; in addition, people with spleen deficiency and loose stools should not eat more.