How to make Emerald tofu - VicentaLakin's Recipe

It's hard to cook and fry when you're hungry in the summer, when you're tired of the kitchen, and you can't enjoy the air-conditioning room if you've got something to eat, but you can't always eat white-faced buns. You can order food, even if it's a little pickle, if it's nutritious, and the buns come, and most of the operations are not in the kitchen, if you like, if you want, if you want, if you want, if you want, if you want, if you want, if you want, if you want, if you want, you can even use an electromagnetic furnace, if you don't mind. When you see green in the summer, your heart cools, and it's not even hot in the summer. I've been doing almost everything green lately, called emerald。

Recipe Recommendations

spinach leaves 50 grams

flour 约300 grams

water appropriate amount

eggs of 2

chives 2 trees

tofu 80 grams

salt appropriate amount

peanut oil appropriate amount

pepper appropriate amount

Steps for Emerald tofu

The spinach leaf wash begins to rub。

The water is dried up when cold water is extracted。

The spinach leaves, with appropriate quantities of water, are purified with a juicer, and I will leave some of the juice to be filtered according to my preference, and the rest of the slag and the juice will be used for the noodles。

The spinach juice contains slag and is put together in a bread drum with a proper amount of flour and half a spoon salt to initiate and face the program. With the softness of the specific flour reference, the rolls are made slightly more beautiful, so the first and the face are small, close to the particles, and if they are soft, the large pieces are seen。

Scrambled noodles for half an hour。

Onions cut。

The time of the noodles lays eggs and places two eggs in the bowl with half a spoon salt into egg fluid。

I'll cut it out with a frying pan. There's more peanut oil. You don't have to do it when you make a roll. Eggcakes can also be warmer and taste better because they have to steam again。