? Ingredients list?
Peanut 100g, 3 eggs, starch 1 tablespoon, a little water, fine vermicelli 1 stick, spinach 1 stick, carrot 1 root, white sesame, minced garlic, hot oil, soy sauce, balsamic vinegar, Chili oil, etc.
1. Prepare100g of peanuts, wash them, and control the moisture.
2. Beat 3 eggs, 1 tablespoon starch and a little water into a bowl, and stir well for later use.
3. Pour the oil in the pan, cool the oil and add peanuts, and fry slowly on low heat. Turn off the fire when the surface color becomes darker and the epidermis is 80% open.
4, immediately pick up, use the residual temperature of peanuts to make them ripe, and put them aside for cooling.
5, leave some base oil in the pot, pour in the egg liquid, fry on low heat until one side is solidified and turn the other side.
6. After the two sides are shaped, fry them into small pieces and take them out of the pot, then put them together first.
7. Then prepare a thin vermicelli and blanch it with boiling water.
8. Prepare a handful of spinach and a carrot. Wash spinach several times with water. After washing, break the leaves.
9. Peel carrots and cut them into thin strips.
10, then boil the pot, add a spoonful of salt and a spoonful of oil, and boil the spinach first.
1 1, take it out immediately after discoloration and supercool it.
12, then pour carrots into water, break them and take them out.
13, then squeeze the spinach and put it in a bowl.
14, add carrots, vermicelli, eggs and peanuts.
15, add a sauce: white sesame, minced garlic, hot oil, soy sauce, balsamic vinegar, Chili oil, salt and sugar.
16. Stir well and pour directly into the spinach bowl. After mixing well, you can eat it. Make good cold spinach.
All right.
The spinach made in this way is fresh and refreshing, and both adults and children can eat it. If you like it, try it quickly!
? Ingredients list?
200g spinach, 5 eggs, 150g warm water, soy sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper powder, sesame oil, salt and sugar.
1, 200g spinach is washed with clear water first, and the roots are cut off.
2. Then boil the water. After the water is boiled, add 1 tablespoon salt and 2 drops of cooking oil, then put the spinach in and blanch it for half a minute.
3. Remove cold water immediately after discoloration, then squeeze out the water and cut it into small pieces for later use.
4. Next, prepare 5 eggs, add 1 teaspoon salt to the bowl, then pour 150g warm water, and stir while adding water.
5. After stirring, sieve again to filter out the foam, then add spinach and stir for a few times, and stir evenly.
6. Prepare a glass bowl after the egg liquid is processed. Spread a layer of plastic wrap in the bowl first, or brush oil directly, all for anti-sticking and better demoulding. After laying eggs, pour in the egg liquid.
7. Cover with plastic wrap, punch a few holes in it to exhaust, then put it in a steamer, and steam on low heat after the water boils 15 minutes or so.
8. While steaming eggs, make a sauce, soy sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper powder, sesame oil, salt and sugar, and mix well. This is the simplest and most delicious all-purpose sauce, whether it is noodles, dipped in jiaozi or cold dishes, it is very delicious.
9. At this time, the spinach omelet in the pot is also steamed. Open the lid and touch the container. If it is found that the egg liquid is not completely solidified, continue to heat until it is solidified, and naturally air-dry and warm after taking it out.
10, then take it out and tear off the plastic wrap, and finally cut it into small pieces to eat.
Sweet and smooth egg spinach cake is ready and eaten directly, which is a refreshing and nutritious breakfast for children.
Adults eat it with dipping sauce, which is very delicious.
A delicious and healthy dish is finished. Remember to eat more spinach when nourishing the liver in spring!
[List of Ingredients] 1 Add spinach, 2 slices of ginger, 3 cloves of garlic, 2 millet peppers, 1 tablespoon of sugar, 1 tablespoon of salt and a proper amount of oil.
1, cut off the roots of spinach after cleaning, because the roots are easy to store sediment and not easy to wash;
2, ginger slices, garlic slices, millet spicy cut circle;
3. Boil water in the pot, add 1 tablespoon salt after the water boils, and drop a few drops of peanut oil, so that spinach will not lose its nutrition and its color will be greener;
4. Cut the spinach from the middle and put it in the pot for blanching 15 seconds, not too long, otherwise the spinach will be hot and soft;
5. Take out the spinach, soak it in cold water for half a minute, take it out and drain it;
6. Burn oil in the pot. After the oil is hot, add ginger slices, garlic slices and small peppers in turn and stir-fry to give a fragrance; Add the drained spinach, add half a spoonful of sugar and one spoonful of salt, stir-fry quickly for a few times, and serve.
? Ingredients list?
Carrots 1 spinach 1 put mushrooms, eggs, shrimps, one tablespoon of corn starch, one tablespoon of flour, raw flour, soy sauce, oyster sauce and balsamic salt.
1, carrot 1, peeled first, then shredded.
2, spinach 1, add water for a few times, wash and set aside.
3. Then boil the water in the pot, add a spoonful of salt and a little cooking oil to the water, blanch the mushrooms for 3 minutes, remove them and put them aside.
4. Then blanch the spinach 1 min. After taking it out, let it pass through cold water, and the color of spinach will be green.
Squeeze the water first and pack.
5. Then pour the shredded carrot into water 1 min and take it out.
6. Beat 3 eggs in a bowl, stir well, then heat the oil in a pot, pour in the egg liquid, and stir-fry into plumeria.
7. Then we cut mushrooms and spinach. Slice the mushrooms first, then dice them.
8. spinach can be cut into small pieces.
9. Then prepare a large bowl, pour in spinach, mushrooms, carrots and eggs, and add a handful of shrimps to start seasoning.
10, soy sauce, oyster sauce, sesame oil, salt, one tablespoon of corn starch and one tablespoon of flour, stir well and knead into a ball.
If it is too thin, add flour. If it is too dry, add some water and knead it into balls like this.
1 1. After kneading it all, roll a circle of corn flour to form a thin layer.
12, and then put them in the steamer, leaving a little gap between each one. As soon as the water is boiled, it will take 8 minutes for the fire to get out of the steamer.
13, when steaming dumplings, first make a dip, minced garlic, millet spicy, chopped green onion, soy sauce, balsamic vinegar, pepper, salt, sugar and a little water. Just mix it well, so that it can be dipped in hot and sour appetizers and the cold salad is delicious.
14, meatballs can be cooked, and the color is very beautiful.
You can eat it after you put it on the plate. A thin layer of corn flour is not only delicate in taste, but also particularly fragrant. It is full of vegetables. Good-looking and delicious, refreshing and not greasy. Making breakfast is also faster and easier.
? Ingredients list?
1 kg spinach, 1 root carrot, 4 eggs, 50g flour, 2 pieces of tofu skin.
Salt, pepper, chicken essence, soy sauce, oyster sauce, chopped green onion, minced garlic, millet spicy, white sesame, hot oil, balsamic vinegar and sesame oil.
1, prepare 1 kg spinach first, and clean it. When washing, cut off the roots and cut them into small pieces for later use.
2. Prepare another carrot, peel it, slice it first, and then shred it.
3. Then boil the water. When the water boils, add 1 tablespoon salt and two drops of cooking oil. Then pour the spinach in and blanch it first.
4. After 10 seconds, immediately take out the cold water, then squeeze out the water and put it in a bowl for later use.
5. Then pour carrots into water 1 min, and take them out and put them with spinach.
6. Then beat 4 eggs in a bowl, add a spoonful of salt and stir.
7, hot oil in the pot, pour the egg liquid and stir fry with chopsticks, stir fry into broken eggs and serve.
8. Then put it with spinach and carrots, and then start seasoning, salt, pepper, chicken essence, soy sauce, oyster sauce and a handful of chopped green onion.
9. Then add another tablespoon of flour, about 50 grams, and continue to stir evenly until it is a sticky batter.
10, we prepare two pieces of bean curd skin, blanch them with boiling water first, so as to remove the beany smell, soak them for 5 minutes, then take them out and control the moisture.
1 1, then spread the bean curd skin first, then spread the mixed spinach eggs on the bean curd skin, and spread a thin layer with gaps on both sides.
12, and then roll it up from one end, the tighter the better.
13, and then cut into two sections, which is more convenient for steaming.
14, then put in a steamer, cover and steam for 10 minute.
15, it's time to steam tofu rolls. Let's prepare a seasoning, chopped green onion, minced garlic, millet spicy, white sesame, hot oil, soy sauce, balsamic vinegar, salt and sesame oil, and mix well.
16. Spinach is also steamed. Take it out and cut it directly. It's easier to cut while it's hot, and it won't spread out, whether it's thin or large.
Layer by layer, the color looks particularly beautiful, and you can set the plate after cutting it all. Put the dipping sauce in the middle and serve. This spinach omelet is delicious and nutritious. It is full of vegetables and bean skin.
Low in oil and calories is very healthy.
[Component List]
Green dough: spinach, 100 ml water, 300 g flour, 3 g salt,
White dough: 300 grams of flour, 3 grams of salt, water 100 ml.
Ingredients: leek, eggs, cooking oil.
Seasoning: Seasoning: soy sauce, oyster sauce, chicken essence, thirteen spices, a little sesame oil and half a spoonful of salt.
1, wash the spinach first, cut it a few times and put it in a juice cup. Add 100 ml water to juice, and the taste will be better after filtration.
2. Now, mix the dough, 300g flour and 3g salt, and mix the dough with the filtered spinach juice. The dough here will be a little hard and not easy to knead. Wake up for half an hour after kneading;
3. Knead a white dough in the same proportion as the green dough, with 300 grams of flour, 3 grams of salt, water and flour 100 ml, and wake up for half an hour after kneading;
4. Knead the dough after half an hour. At this time, the moisture in the dough has been fully mixed with the flour, and it is easy to knead it smoothly. After kneading, cover it with plastic wrap and continue to wake up 1 hour.
5. Today we make jiaozi with leeks and eggs. Wash the leek first, and the water must be dry.
6. Break three eggs and add more oil to the pot. When the oil is hot, pour in the eggs and stir them with chopsticks until the water in the eggs is completely fried, and then let them cool;
7. When the leek is drained, you can cut it. After all the leeks are cut, add a spoonful of cooking oil to prevent the leeks from coming out. Add seasoning: soy sauce, oyster sauce, chicken essence, thirteen spices, a little sesame oil, half a spoonful of salt, and finally add cold eggs and mix well;
8. After waking up, take out two doughs and continue to knead. They are all arranged in slender strips. Take out the green dough, knead it into a ball and flatten it with your palm. Then roll it out and make it wider. Put the white dough in, wrap it, and rub some water on the mouth to seal it better.
9. Squeeze it a little, tidy it up a little, divide it into small doses, and press it again, the middle will be white and the surrounding will be beautiful green. This is the essence of jade white jade jiaozi. Roll it out, wrap it with stuffing, pinch both sides first, and then squeeze it hard in the middle, and the beautiful jiaozi green embryo will be ready;
If you can't finish eating, you can put it in the refrigerator and cook it directly when you eat. I packed 50 pieces today.
10, boil jiaozi, add a spoonful of salt when the water boils, then put it in jiaozi, gently turn the bottom of the pot to avoid sticking, and boil some water twice over medium heat, so that the boiled jiaozi will be more energetic. When you see jiaozi floating and your stomach bulging, you can take it out;
The color of dumpling skin made of spinach juice will be particularly beautiful. Green, it looks very appetizing. It tastes very smooth, strong. The jiaozi flavor of leek stuffing is unique and delicious. I don't want to stop one by one!
【 List of Ingredients 】 Spinach, eggs, flour, oil and salt
1. Wash spinach, cut into pieces, pour into a bowl, add flour, eggs and salt in turn, and stir well;
2. Add a proper amount of water and stir until there are no particles;
3. Add a little oil to the pot, pour in the batter, and always use a small fire;
4. fry until one side is slightly shaped, roll it into an egg roll with chopsticks and spatula, and fry for another minute.
Cut it into pieces, and friends who like ketchup can squeeze in and enjoy it!
? Ingredients list? 1 Wash spinach, flour 200g, salt 2 tablespoons, 120ml spinach juice, balsamic vinegar 2 tablespoons, soy sauce 2 tablespoons, salt 1 tablespoon, sugar 1 tablespoon.
1, first prepare a handful of washed spinach, cut it into small pieces, put it in a bowl and wash it with water;
2. Then drain the water and put it into a cup, and add 200ml of water to make spinach juice. Filter it when you pour it out, and it will taste better.
3. Pour 200 grams of flour and 2 tablespoons of salt into a bowl, and then mix the noodles with spinach juice. Here, 1.20ml is enough. Stir with chopsticks into a flocculent shape and knead the dough. If you feel uncomfortable, knead them into a big dough, let them stand for 65,438+00 minutes, and then knead the noodles easily.
4. Knead the dough into smooth dough, and then roll it out with a rolling pin. You don't have to roll it too thin, just the thickness like this, and then cut it into long strips;
5. Prepare a plate, brush a layer of cooking oil on the bottom, put in the cut noodles, brush a layer of cooking oil on the surface and cover it with plastic wrap, and sober up for at least 2 hours. It is best to put it in the refrigerator for one night, and cook it directly the next day. Super perfect;
6. We just woke up in the refrigerator all night. Let's boil half a pot of water first, then take out the waking noodles and beat them while pulling. At this time, the noodles are very tough and malleable, and can be pulled for a long time without breaking. Our spinach noodles are ready;
7. At this time, cut some chopped green onion and minced garlic and put them on the plate for later use;
8. Prepare another bowl, add two spoonfuls of balsamic vinegar, two spoonfuls of soy sauce, one spoonful of salt and one spoonful of sugar, and stir well for later use;
9. The water in the pot is also boiled. Let's put all the noodles in and stir them with chopsticks to prevent them from sticking together. You don't need to add anything now, just cook it until it is fully cooked. My noodles here are a little wide, so I just cook them for a while, usually until the noodles float, and then they look a little translucent, but the easiest way is to taste them.
10, then take it out and put it in a bowl, add minced garlic and chopped green onion, pour in the pre-cooked hot oil, pour in the prepared sauce while it is hot, stir it quickly and serve it, and then serve a bowl of noodle soup, which is original and unpleasant;
The spinach noodles made in this way are really delicious, super rich and refreshing, and the method is not very complicated. It is recommended to mix noodles at night and cook them directly in the morning, which is very simple and quick. Can be made into dry mix or noodle soup!