This time I made "vegetarian stuffed" baby intestines, using only eggs and spinach. No need to buy casings or enemas, it’s a super quick and easy-to-learn baby intestine recipe!

Difficulty: Cutting (beginner) Time: 10-30 minutes

Ingredients: two eggs, some spinach, 45g of water

Prepare the ingredients, here There isn’t as much water as you usually use to make egg custard~ Don’t let your hands shake!

2. First pour the eggs into a bowl and beat them.

3. Then pour in water and stir evenly.

4. Wash the spinach and blanch it in boiling water for 30 seconds.

5. After blanching, take out the spinach and remove the roots. Chop the spinach again.

6. Then pour the spinach into the egg liquid and stir evenly again.

7. Find a glass lunch box and brush the bottom and sides with oil.

8. Then pour the mixed spinach and egg liquid into the box. Be sure to compare the depth with mine. If it is not enough, add a little more water. If it’s too much, do it in two batches!

9. Boil the water in the steamer, put the glass lunch box in, cover the pot, and steam over high heat.

10. After timing for 2 minutes, uncover the lid and stir the egg liquid with chopsticks until evenly mixed. Then cover the pot and continue steaming over high heat.

11. Timer for two minutes for the second time, uncover the lid again and stir evenly with chopsticks. Finally, cover the pot and steam for 2-3 minutes until fully cooked.

12. After steaming, cover the cutting board with high-temperature plastic wrap. Then directly invert it while it's hot and unmold it, don't wait until it cools down. If it doesn't come off, you can use a toothpick to lightly scratch the surrounding area, then use a soft spatula to gently shovel into the bottom to separate the eggs and the mold, and then invert it again.

13. Then with the help of plastic wrap, turn the steamed egg cake over and put the front side up.

14. Use plastic wrap to push and roll it up slowly, make sure to roll it tightly, and tighten both ends to fix it for 3 to 5 minutes.