Ingredients: spinach 1 00g, water150g, eggs1,flour 35g.

Accessories: appropriate amount of oil, salt, 1 chicken leg, lettuce and colored pepper.

Pasta materials: spinach, eggs, flour.

Prepared chicken legs and colored peppers.

Remove the bones from the chicken leg.

Wash the vegetables and cut them in half. Add sugar, salt, soy sauce, a little soy sauce, carved wine and oil to marinate the chicken legs.

Cut the colored pepper into shreds.

Heat the colored pepper with oil in the pot, then add salt, sugar and black pepper, stir well and serve.

Cut the fried chicken legs into thick strips for later use.

Scoop up spinach.

Cut the spinach into small pieces, add about150g of water and stir.

Stir the spinach juice.

Add flour and eggs to spinach juice and mix well.

Add some salt and black pepper and mix well.

Heat the pan and add butter to melt.

Pour in a spoonful of spinach juice batter.

Add lettuce and chicken leg meat to the finished spinach pie crust.

Add the colored pepper, roll it up and cut it in half.

2. Spinach

Ingredients: spinach in moderation.

Accessories: dried pepper, pepper, cooking oil, oil consumption, salt and monosodium glutamate.

Pick the spinach, break it in the middle and wash it.

Clean the pot with water and add a little salt to boil.

Blanching washed spinach with water can remove a lot of oxalic acid.

Prepare a pot of cold water and put the blanched spinach directly into the cold water.

Spinach is controlled to dry, and a small amount of monosodium glutamate, oil consumption and salt are added to stir.

Cut the dried pepper into granules.

Boil a clean pot, add a proper amount of cooking oil, add pepper and chopped pepper to cool the oil in the hot pot, stir-fry until fragrant, and turn off the heat.

Pour the oil into the pre-mixed spinach while it is hot, and stir it a little to serve.

3, tomato spinach and egg soup

Ingredients: tomatoes, spinach and eggs.

First, treat the tomatoes, wash them, cut them in half, gouge out the pedicels, and then cut them into small petals along the center. Prepare one or two eggs, break them up, pour the yolk and egg white into a bowl and stir them evenly with chopsticks.

Prepare some spinach, cut off the roots, then wash it and cut it into small pieces. Prepare a little ginger, garlic and onion and treat them separately. Open the induction cooker, add the right amount of oil to the pot, add the auxiliary materials and fry for a while.

Stir-fry the tomato slices for a while, then add the spinach, stir-fry for a while, then add some water and bring to a boil.

After the soup is boiled, pour in the eggs that are beaten evenly in front, and the eggs will quickly solidify into egg blossoms. At the same time, add all kinds of seasonings, stir with a spoon for a while, scoop out a little taste, and then turn off the fire and plate. A dish of spinach, tomato and egg soup with good color and fragrance is ready.