Don't Miss Spring — Egg Skin Mixed with Spinach

Name: Don't Miss Spring — Egg Skin Mixed with Spinach
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 150 g Spinach; 2 piece Egg; 1/2 piece Carrot; 2 clove Garlic; 2 spoon Kombu Soy Sauce; 1 spoon Cold Dressed with Aromatic Vinegar

Silky homemade egg crepes, made with a touch of starch water, are sliced into ribbons and tossed with blanched spinach and carrot, a springtime dish as pretty as it is nourishing.

10 minNewEasy Cold Dishes Mix Garlic Flavor

Instructions

1
Prepare the necessary ingredients.
2
Pick off the old leaves of the spinach, wash it clean, and cut it into small sections.
3
Peel the carrot and cut it into thin strips.
4
Add a small spoon of salt and cooking oil to the water and bring it to a boil, then add the spinach and shredded carrots, blanch them until cooked, and remove them to cool.
5
Add salt, white pepper, and 1 small spoon of starch water to the eggs and beat thoroughly.
6
Brush a little oil on a non-stick pan, pour in the egg mixture, and cook over low heat to make an omelette.
7
Cut into thick shreds after it cools slightly.
8
Add minced garlic and white sesame seeds to the bowl, then pour in hot oil to release the garlic fragrance.
9
Add 2 medium spoons of 12 grams of June Fresh light salt oyster sauce.
10
Mix 1 tablespoon of Weidamei cold-mixed aromatic vinegar, 1 teaspoon of sugar, and 1 tablespoon of purified water.
11
Squeeze the excess water from the cooled spinach and carrots, put them in a bowl, pour in the seasoning sauce, and mix well.
12
Finally, add the shredded egg crepe and mix evenly.
13
The dishes are visually appealing, easy to make, and nutritious.