Ingredients: 400g flour, spinach 1 bar, salt, 4g yeast and chopped green onion.

Practice: 1. Remove the roots of spinach, clean it, and blanch it in boiling water for a few minutes to remove oxalic acid from spinach.

2. Take out the spinach and cut it into sections with a knife. Put it in a blender and add a little water to make spinach juice.

3. Add 4 grams of yeast to the flour and mix well, add spinach juice, stir it into a flocculent surface, and then knead it into a smooth dough by hand.

4. Cover with plastic wrap and wake up until it is twice as big as the original dough. If you make breakfast dough and put it in the refrigerator, you can take it out in the morning.

5. Put 2 teaspoons of flour and appropriate amount of chopped green onion in the bowl, add 1 teaspoon of salt, pour boiling hot oil, and stir well. The chopped green onion is ready.

6. Take out the dough, exhaust and knead it into a ball. Roll into thin dough, spread chopped green onion evenly, roll up from the bottom and cut into small pieces.

7. Take a small dose, hold both ends with both hands, gently stretch, screw on 2 turns to make a flower roll, all in turn.

8. Add the right amount of oil to the electric baking pan, put the flower rolls one by one, and fry until the bottom is crisp and golden.

9. Sprinkle a little black sesame seeds on the surface, then pour in a bowl of water, cover it, and simmer for about 5 minutes. When the soup is dry, fry for another 3 minutes.