Spinach and egg pancakes

Instruments: 250 grams of spinach, 3 eggs, 50 grams of gluten-free flour, salt, a little cooking oil, a little pepper

Practice: 1. First of all, to deal with spinach, spinach is more muddy, the first selection of the old root and then to clean, wash, wash a few more times.

2. Wash and drain the water reserve.

3. In a pot of water, boil over high heat, add a few drops of oil and a little salt, and then put the spinach blanch for 20-30 seconds. Adding salt and oil can make the color of spinach look more emerald green.

4. Remove the spinach from the water as soon as it becomes soft. The cool water will allow the hot spinach to cool down quickly and the color will not turn yellow.

5. Dry the spinach with your hands, then chop it with a knife and set aside.

6. Crack 2 eggs into a bowl and beat in one direction with chopsticks.

7. Add a pinch of pepper and a pinch of salt and mix well.

8. Then add the flour.

9. Use a hand whisk to beat well, the batter is not grainy.

10. Finally, add the chopped spinach and mix well with the egg batter. The spinach will taste better if you chop it up a bit.

11. Pour a little oil into the pan, then pour in the spinach and egg batter and fry on low heat.

12. While the spinach egg pancake is frying, crack 1 egg into a small bowl, beat it with chopsticks, and pour it over the cooked egg pancake.

13. Fry over low heat until golden brown on both sides.

14. Nutritious and delicious spinach egg pancake is ready, with a knife cut into several equal parts can be eaten.