During the Chinese New Year, big fish and big meat are indispensable on the dining table of every household, which lasts for more than half a month from the year before to the Lantern Festival the year after. It's not bad to eat for a day or two at first. The more you eat, the more bored you get. I like some light and simple side dishes. If the table is full of big fish and meat, just put it on the CD first. Family and guests like to eat, and the cook at home likes to cook. Today, I will share a vegetarian snack that my family must cook every year. Let's see how I do it.

Ingredients: spinach 1 stick, carrot 1 root, 3 eggs.

Accessories: minced garlic, chopped green onion, millet pepper, 1 tablespoon soy sauce, 1 little aged vinegar, 1 tablespoon sugar, 1 tablespoon salt and sesame oil.

Specific practices

1. Wash spinach, blanch in boiling water for about 1 min, blanch until soft and ripe, remove oxalic acid, remove cold water, and control water to dry for later use.

2. Rub carrots into filaments, put them in boiling water, blanch for about 1 min, blanch until they change color, take out cold water, and control the water to dry for later use.

3. Beat three eggs into a bowl, brush a thin layer of oil in the pot to prevent sticking, pour in the egg liquid, shake well to make a cake, and fry until it is solidified.

4. put shredded carrots and spinach in the middle, roll them tightly, and then cut them into small pieces with an oblique knife.

5. Put it in a dish, add a little universal cold sauce: minced garlic, chopped green onion, millet pepper, 1 tablespoon soy sauce, 1 little aged vinegar, 1 tablespoon sugar, 1 tablespoon salt and sesame oil, and mix well. The above ratio is my personal taste and is for reference only. You can try the cold sauce and adjust it according to your personal taste. This kind of cold sauce is also delicious to mix with other dishes.

6, simple, nutritious and delicious, refreshing, appetizing and boring, and friends who like it can collect it and try it.