1Flour and warm water are added to make soft dough. Cover with wet cloth and wake up for about 15 minutes. Spinach is washed and boiled in a pot. After boiling, water is put into the washed spinach and boiled (spinach is salvaged as soon as it is put in the pot, dont be too rotten). Remove it and cool it in cold water. Remove the water and cut it into small pieces.
2Three eggs are knocked into a bowl and scattered. The frying pan is heated with a proper amount of oil. After the oil is heated, they are immediately poured into the egg liquid. They are quickly dispersed with chopsticks and fried into broken eggs for reserve. All the condiments in the condiments are added to the eggs. Mix well, then add the spinach shredded, and mix well into the spinach egg stuffing.
3Knead dough evenly on the board, twist into strips, roll it into a mixture, roll it into a dough, and then add spinach and egg filling to the dough. It can be wrapped into buns or dumplings in the shape of a bun or dumpling.
4Put a little oil in the pan, put in the pie, branded golden on both sides (because spinach and eggs are ripe, so the cake does not need to be branded for a long time, and the skin turns golden to come out of the pot).
Spinach is rich in nutrients. Spinach leaves contain 56-68 mg zinc (dry weight), 1.22 mg folic acid, amino acids and lutein, beta-carotene, new-beta-carotene B, new-beta-carotene.
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