2. Beat the eggs into a bowl, add half a tablespoon of water, 2 drops of cooking wine and a little starch, stir well and let stand for 5 minutes.
3. Wash spinach and cut it into small pieces.
4. Screw the faucet into a dripping shape and constantly stir the noodles with chopsticks. When there is one third of dry powder, stop adding water, or keep stirring, and gradually become flocculent without dry powder.
5. After the water in a small pot is boiled, blanch the spinach and remove the oxalic acid for later use.
6. Cool the oil in the hot pot. When the oil temperature comes up, pour out the oil, then pour in half of the egg liquid and start laying the egg skin. Turn the pan so that the egg liquid is evenly spread on the bottom of the pan. After a small fire, the egg liquid can be solidified and cooked, and then shoveled out. Then pour the remaining egg liquid into the pot to make the second layer of egg skin.
7. Put the spread egg skins together and cut them into diamond-shaped pieces.
8. Add vegetable oil to the pot, stir-fry chopped green onion, and add soy sauce, which is delicious.
9. Add water and bring to a boil.
10, add blanched spinach and salt.
1 1. After boiling, put a knot in one's heart with chopsticks, boil again for 2 minutes, and then turn off the heat.
12, drop sesame oil in a large bowl, and serve with egg skin.