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Exclusive Spinach and Egg Custard
Blanched spinach is folded into seasoned beaten egg and cool boiled water, then steamed under a film until just set, giving a delicate, silky custard with vivid green flecks.
Instructions
- 1
Clean the spinach
- 2
Blanch in boiling water
- 3
Blanched spinach, chopped
- 4
Crack the eggs into a container and add salt, then beat them.
- 5
Add the chopped spinach and mix evenly with cooled boiled water
- 6
Skim off the foam
- 7
Cover with plastic wrap, put it in the steamer, and steam for fifteen minutes
- 8
Remove from the pot, cut into pieces, plate, and it's done
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Ingredients
Main Ingredients
- Egg3 piece
- Spinachto taste
- plain boiled water (cooled)150g
Seasonings
- Salt1/2 tbsp