? Ingredients list?
1 00g peanut, 3 eggs, 1 tablespoon starch, a little water, 1 fine vermicelli, 1 a handful of spinach,1carrot, white sesame, minced garlic, hot oil, soy sauce, balsamic vinegar, Chili oil, salt and sugar.
1. First, prepare100g of peanuts, wash them and control the moisture.
2. Beat 3 eggs, 1 spoon starch and a little water into a bowl and stir well for later use.
3. Pour oil from the pan, fry peanuts under cold oil, and fry slowly with low fire. Turn off the fire when you see that the surface color becomes darker and the epidermis has 80% openings.
4, immediately pick it up, use the residual temperature of peanuts to make it thoroughly cooked, and put it aside for cooling.
5, leave some base oil in the pot, pour in the egg liquid, fry on low heat until one side is set and turn the other side.
6. After the two sides are shaped, fry them into small pieces and take them out of the pot, then put them together first.
7. Then prepare a thin vermicelli and cook it with boiling water.
8. Prepare a handful of spinach and a carrot. Wash spinach with water several times. After washing, break the leaves.
9. Peel carrots and cut them into thin strips.
10 Then boil the pot, add a spoonful of salt and a spoonful of oil, and boil the spinach first.
1 1, remove cold water immediately after discoloration.
12, then pour carrots into water, and take them out after breaking.
13 then squeeze the spinach and put it in a bowl.
14. Add carrots, vermicelli, eggs and peanuts.
15. Add a sauce: white sesame, minced garlic, hot oil, soy sauce, balsamic vinegar, Chili oil, salt and sugar.
16. Stir well and pour directly into the bowl of spinach. After mixing well, you can eat it. Make delicious cold spinach.
All right.
The spinach made in this way is fresh and refreshing, and both adults and children can eat it. If you like it, try it quickly!
? Ingredients list?
200g of spinach, 5 eggs,150g of warm water, soy sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper powder, sesame oil, salt and sugar.
1, 200g spinach is washed with water first, and the roots are cut off.
2. Then boil the water. After the water boils, add 1 tablespoon salt and 2 drops of cooking oil, then put the spinach in the blanching water for half a minute.
3. Remove cold water immediately after discoloration, then squeeze out the water and cut it into small pieces for later use.
4. Next, prepare 5 eggs, add 1 teaspoon salt to the bowl, then pour150g warm water, and stir while adding water.
5. After stirring, sieve again to filter out the foam, then put the spinach in, stir it a few times and mix it evenly.
6. Prepare a glass bowl after the egg liquid is processed. First of all, spread a layer of plastic wrap in the bowl, or brush oil directly, which is to prevent adhesion and better demould. After laying, pour in the egg liquid.
7. Cover with plastic wrap, punch several holes in it to exhaust, then put it in a steamer, and steam on low heat for about 15 minutes after the water boils.
8. While steaming eggs, let's make a sauce, soy sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper, sesame oil, salt and sugar, and mix well. This is the simplest and most delicious all-purpose sauce, which is very delicious whether it is mixed noodles, dipped in jiaozi or cold dishes.
9. At this time, the spinach omelet in the pot is also steamed. Open the lid and touch the container. If it is found that the egg liquid is not completely solidified, continue to heat until it is solidified, and naturally air it to warm after taking it out.
10, then take it out and tear off the plastic wrap, and finally cut it into small pieces to eat.
Sweet and smooth egg spinach cake is ready, and eating it directly is a refreshing and nutritious children's breakfast.
Adults eat with sauce, which is very delicious.
A good-looking and delicious health dish is finished. Remember to eat more spinach when nourishing the liver in spring!
[List of Ingredients] 1 Put spinach, 2 slices of ginger, 3 cloves of garlic, 2 millet peppers, 1 tablespoon of sugar, 1 tablespoon of salt and a proper amount of oil.
1, cut off the roots of spinach after washing, because the roots are easy to store sediment and not easy to wash;
2, ginger slices, garlic slices, millet spicy cut circle;
3. Boil water in the pot, add 1 tablespoon salt after the water boils, and then drop a few drops of peanut oil, so that the nutrition of spinach will not be lost and the color will be greener;
4. Cut the spinach from the middle and put it in the pot for about 15 seconds, not too long, otherwise the spinach will be hot and soft;
5. Take out the spinach, soak it in cold water for half a minute, take it out and drain it;
6. Burn oil in the pot. After the oil is hot, add ginger slices, garlic slices and pepper in turn to stir-fry for fragrance; Add the drained spinach, add half a spoonful of sugar and one spoonful of salt, stir-fry quickly for a few times, and serve.
? Ingredients list?
Carrots 1 spinach 1 put mushrooms, eggs, 3 shrimps, a tablespoon of corn starch, a spoonful of flour, raw flour, soy sauce, oyster sauce and balsamic salt.
1, carrot 1, peeled first, then shredded.
2, spinach 1, add water to wash a few times, wash it out and put it aside.
3. Then boil the water in the pot, add a spoonful of salt and a little cooking oil to the water, blanch the mushrooms for 3 minutes first, then take them out and put them aside.
4. Then blanch the spinach 1 min. After taking it out, let it pass through cold water, and the color of spinach will be green.
Squeeze the water first and pack.
5. Then pour the shredded carrot into water 1 min and take it out.
6. Beat 3 eggs in a bowl, stir well, then heat the oil in the pot, pour in the egg liquid, and fry into plumeria.
7. Then we cut mushrooms and spinach. Slice the mushrooms first, then dice them.
8. spinach can be cut into small pieces.
9. Then prepare a large bowl, pour in spinach, mushrooms, carrots and eggs, and add a handful of shrimp skin to start seasoning.
10, soy sauce, oyster sauce, sesame oil, salt, a spoonful of corn starch and a spoonful of flour, stir well and knead into a ball.
If it is too thin, add flour. If it is too dry, add a little water and knead it into a small ball like this.
1 1. After kneading it all, roll a circle of corn flour to form a thin layer.
12, and then put them in the steamer, leaving a little space between each one. After the water boils, the fire takes 8 minutes to get out of the steamer.
13, when steaming dumplings, let's make a dip, minced garlic, millet spicy, chopped green onion, soy sauce, balsamic vinegar, pepper, salt, sugar and a little water. Mix well, so that the dip is sour and appetizing, and the cold salad is also delicious.
14, meatballs can be cooked, and the color is beautiful.
After you put it on the plate, you can eat it. A thin layer of corn flour is not only delicate in taste, but also particularly fragrant. It is full of vegetables. It's delicious, refreshing and not greasy. Making breakfast is also faster and easier.
? Ingredients list?
1 kg spinach, 1 carrot, 4 eggs, 50g flour, 2 pieces of bean curd skin.
Salt, pepper, chicken essence, soy sauce, oyster sauce, chopped green onion, minced garlic, millet spicy, white sesame, hot oil, balsamic vinegar and sesame oil.
1, first prepare 1 kg spinach and clean it. When washing, cut off the roots and cut them into small pieces for later use.
2. Prepare another carrot, peel and slice it first, and then shred it.
3. Then boil the water. After the water boils, add 1 tablespoon salt and two drops of cooking oil. Then pour the spinach in and blanch it first.
4. After 10 seconds, immediately take out the cold water, then squeeze out the water and put it in a bowl for later use.
5. Then pour carrots into water 1 min, and take them out and put them with spinach.
6. Then beat 4 eggs in a bowl, add a spoonful of salt and stir.
7, hot oil from the pot, pour the egg liquid and stir fry with chopsticks, stir fry into broken eggs and serve.
8. Then put it with spinach and carrots, and then start seasoning, salt, pepper, chicken essence, soy sauce, oyster sauce and a handful of chopped green onion.
9. Then add another tablespoon of flour, about 50 grams, and continue to stir evenly until it becomes a sticky batter.
10, we prepare two pieces of bean curd skin, blanch them with boiling water first, so as to remove the beany smell, soak them for 5 minutes, then take them out and control the moisture.
1 1, then spread the bean curd skin first, then spread the mixed spinach eggs on the bean curd skin, and spread a thin layer with gaps on both sides.
12, and then roll it up from one end, the tighter the better.
13, and then cut into two sections, which is more convenient for steaming.
14 and then put it into a steamer, cover it and steam for 10 minute.
15, it's time to steam tofu rolls. Let's prepare a seasoning, chopped green onion, minced garlic, millet spicy, white sesame, hot oil, soy sauce, balsamic vinegar, salt and sesame oil, and mix well.
16. Spinach is also steamed. Take it out and cut it directly. It's easier to cut while it's hot, and it won't spread, whether it's thin or large.
Layer by layer, the color looks particularly beautiful, and you can put it on the plate after cutting it all. Put the dip in the middle and serve. This spinach omelet is delicious and nutritious. It is full of vegetables and bean skin.
Low in oil and calories is very healthy.
[List of ingredients]
Green dough: spinach,100ml water, 300g flour, 3g salt,
White dough: 300g flour, 3g salt and100ml water.
Ingredients: leek, eggs, cooking oil.
Seasoning: Seasoning: soy sauce, oyster sauce, chicken essence, thirteen spices, some sesame oil and half a spoonful of salt.
1, wash the spinach first, cut it into pieces and put it into a juice cup. Add 100 ml water to juice, and the taste will be better after filtration.
2. Now, mix the dough, 300g flour and 3g salt, and mix the dough with the filtered spinach juice. The dough here will be a little hard and not easy to knead. After kneading, wake up for half an hour;
3. Knead a white dough with the same proportion as the green dough, 300g of flour, 3g of salt, water and flour100ml, and wake up for half an hour after the same kneading;
4. Knead the dough after half an hour. At this time, the water in the dough has been fully mixed with the flour, so it is easy to knead the dough smoothly. After kneading, cover with plastic wrap and continue to wake up 1 hour.
5. Today we make jiaozi with leeks and eggs. Let's wash the leek first, and the water must be dried.
6. Break up the three eggs and add more oil to the pot. When the oil is hot, pour in the eggs and stir with chopsticks until the water in the eggs is completely fried, and then let it cool;
7. After the leek is drained, it can be cut. After all the leeks are cut, add a spoonful of cooking oil to prevent the leeks from coming out. Add seasoning: soy sauce, oyster sauce, chicken essence, thirteen spices, some sesame oil, half a spoonful of salt, and finally add cold eggs and mix well;
8. After waking up, take out two doughs and continue to knead. They are all arranged in long strips. Take out the green dough, knead it and flatten it with the palm of your hand. Then roll it open and make it wider. Put the white dough in, wrap it, and put some water on your mouth for better sealing effect.
9. Squeeze tightly, tidy it up a little, divide it into small doses, and press it again. The middle will be white and the surrounding will be beautiful green. This is the essence of jade and white jade jiaozi. Roll it out, wrap it with stuffing, pinch both sides first, and then squeeze it hard in the middle, and the beautiful jiaozi green embryo will be ready;
If you can't finish eating, you can put it in the refrigerator and cook it directly when you eat. I packed 50 pieces today.
10, boil jiaozi, add a spoonful of salt when the water boils, then put it in jiaozi, gently turn the bottom of the pot to avoid sticking, and boil some water twice over medium heat, so that the boiled jiaozi will be more energetic. When you see all the jiaozi floating and your stomach bulges, you can take them out;
The color of dumpling skin made of spinach juice will be particularly beautiful. It's green, and it gives you an appetite. It tastes very smooth and strong. Jiaozi with leek stuffing has its unique flavor and tastes very delicious. I don't want to stop one by one!
【 List of Ingredients 】 Spinach, eggs, flour, oil and salt
1. Wash spinach, cut into pieces, pour into a bowl, add flour, eggs and salt in turn, and stir well;
2. Add a proper amount of water and stir until there is no granule;
3. Add a little oil to the pot, pour in the batter, and always use a small fire;
4. Fry until one side is slightly shaped, roll it into an egg roll with chopsticks and a spatula, and fry for another minute before serving.
Cut it into pieces, and friends who like ketchup can squeeze in and enjoy it!
? Ingredients list? 1 Wash spinach, 200g flour, 2 tablespoons salt, 1 20ml spinach juice, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 tablespoon salt and1tablespoon sugar.
1, first prepare a handful of washed spinach, cut it into small pieces, put it in a bowl and wash it with water;
2. Then drain the water and put it into a cup, and add 200ml of water to make spinach juice. Filter it when you pour it out, it will taste better.
3. Pour 200 grams of flour and 2 tablespoons of salt into a bowl, and then mix the noodles with spinach juice. Here, 1.20 ml is enough. Stir them with chopsticks into a floccule, and then knead the dough. If you feel uncomfortable, knead them into a big dough and leave it for 65,438+00 minutes, then knead the dough easily.
4. Knead the dough into smooth dough, and then roll it out with a rolling pin. Don't roll it too thin, just like this thickness, and then cut it into long strips;
5. Prepare a plate, brush a layer of cooking oil on the bottom, put in the cut noodles, brush a layer of cooking oil on the surface and cover it with plastic wrap, wake up for at least 2 hours, preferably put it in the refrigerator for one night, and cook it directly the next day. It is super perfect;
6. Our noodles only woke up in the refrigerator for one night. Let's boil half a pot of water first, then take out the awake noodles and beat them while pulling. Noodles at this time are very tough and malleable, and can be pulled for a long time without breaking. Our spinach noodles are ready;
7. At this time, cut some chopped green onion and minced garlic and put them in the plate for later use;
8. Prepare another bowl, add two spoonfuls of balsamic vinegar, two spoonfuls of soy sauce, one spoonful of salt and one spoonful of sugar, and stir well for later use;
9. The water in the pot is also boiled. Let's put all the noodles in and stir them with chopsticks to prevent them from sticking together. There is no need to add anything now, just cook them until they are all cooked. My noodles here are a little wide, so I will cook them for a while, usually until all the noodles float, and then take them out to look a little translucent, but the easiest way is to taste them.
10, then take it out and put it in a bowl, add minced garlic and chopped green onion, pour in the hot oil cooked in advance, pour in the prepared sauce while it is hot, stir it quickly and eat it, and then serve a bowl of noodle soup, which is original and not too pleasant;
The spinach noodles made in this way are really delicious, super rich and refreshing, and the method is not very complicated. It is recommended to mix noodles at night and cook them directly in the morning, which is very simple and quick. Can be made into dry mix or noodle soup!