How to make spinach croquettes:

Ingredients

Flour 150g

Egg 1

Spinach 250g

Salt a little

Scallion a little

White Pepper a little

Cooking Oil a little

Pure water 1000ml

1.

Pure water 1000 ml

1. First, pour about 300 ml of pure water into a pot and bring it to a boil. Put the washed spinach into the boiling water and scald it, and then pull it out of the water.

2. Put the drained spinach into a juicer and add ginger and eggs to the juice. Stop juicing until the spinach turns green. You can add a small amount of purified water to the juice to turn the spinach into juice quickly. Then strain the juice through a gauze or strainer.

3. Pour the spinach juice into the flour and add a small amount of white pepper, then stir well with chopsticks until the flour turns green. After that, fill the pot with pure water, and when the water in the pot is rolling, you can put down the spinach balls, and cook them in the pot for five to ten minutes before you can fill the bowl.

Introduction of spinach

Spinach (Spinacia oleracea?L.) is also known as Persian, red root vegetables, parrot cabbage, etc., belonging to the genus spinach, family Quinoa, annual herbs. Plants up to 1 meter high, root conical, reddish, less often white, leaves hastate to ovate, bright green, entire or with a few tooth-like lobes. There are many species of spinach, which can be categorized into two variants according to seed morphology: the spiny species and the spineless species.