Delicious pot collapsed spinach

Pot collapsed spinach

Ingredients: 200 g spinach, 25 g egg yolk, 25 g shiitake mushrooms, 25 g ham, 50 g starch, 5 g salt, 15 g green onion, 10 g ginger, clear soup, 150 g, peanut oil 50 g.

To prepare the pot with spinach:

1: Cut off the roots, remove the old skin and front ends, cut into 6 cm long segments with a knife, blanch them in boiling water and quickly fish them out.

2: Beat the egg yolks in the soup dish, then add wet starch and fine salt and stir well into an egg yolk paste. Place the spinach neatly on a plate so that it is covered with egg yolk paste, and the mushrooms and ham are finely shredded.

3: Put the peanut oil to 40% heat, add the green onion and ginger shreds and fry slightly, then neatly push in the spinach with the hanging paste, fry over low heat, turn over when golden brown, and fry on both sides until golden brown. Add the broth, salt, cover and fry for 1 minute, until the soup is out of the pan. Sprinkle with ham and shredded mushrooms. Delicious pot of spinach is out of the pot.