We need to prepare ingredients: spinach leaves, flour, lard, baking soda and yeast.

1. Clean the spinach, leaving only spinach leaves, because only spinach leaves are needed when making, drain the water on the spinach after cleaning, and then prepare an appropriate amount of water; After the spinach is drained, chop the spinach leaves with a knife, then put them into a cooking machine, add a proper amount of water into the cooking machine to make spinach juice, and then filter it with a sieve to filter out the spinach juice, which will make the juice more delicate;

2. Prepare a proper amount of flour, add a little baking soda to the flour and mix well. Adding baking soda can prevent the steamed bread from turning yellow. You don't have to add it if you don't want to. Adding proper amount of sugar, lard and yeast into flour and stirring; Then add spinach juice into the flour, stir while adding, first stir into flour wadding, then knead the flour wadding into smooth dough, put the dough into a big bowl, cover it, let the dough ferment for a while, then take it out when the dough is twice as big, and knead it until the dough is exhausted;

3. Divide the dough into small portions and knead these small portions into smooth balls; Add a proper amount of water into the pot, put a steaming rack on the pot, put the kneaded meatballs on the steaming rack, cover the pot, and conduct secondary fermentation for about half an hour; When the dough is fermented to twice its original volume, it can be steamed on the fire for more than ten minutes. When the steamed bread is cooked, take it out of the pot and stew it for two minutes before taking it out.

Summary:

Adding baking soda to flour can keep spinach steamed bread green and prevent it from turning yellow; Adding lard can make steamed bread more fragrant and soft.

A pot of brightly colored spinach steamed bread is ready! Good-looking and delicious, make it for the children quickly!