Make spinach scrambled eggs, master 3 small skills, spinach emerald green does not produce water, eggs are smooth and tender and do not absorb oil
After entering the winter, many friends in the north have complained to me, the family diet is becoming more and more monotonous, parents bought a lot of turnip cabbage, all day long is not turnips or cabbage, now see them want to vomit. In fact, this can not be blamed on our fathers, because in the era they lived in, the seasonal vegetables in winter were only turnips and cabbage, and over time they developed the habit of eating turnip cabbage in winter.
In fact, winter seasonal vegetables not only have radish and cabbage, there is a seasonal vegetable is easy to be ignored by everyone, the nutritional value of this vegetable is very rich, known as "nutritional model student" reputation, every winter is in the market season, the price is cheap, winter to eat radish, cabbage is not as good as it, less than 1 yuan per kilogram, rich in nutrition, children especially love to eat!
The early winter seasonal vegetable we want to talk about here is spinach Spinach in early winter, the growth is very good, the taste is good, there is no old tendon, especially tender. There are many ways to eat spinach, such as cold spinach, spinach soup, but the most common and delicious way is to scramble eggs with spinach. Spinach scrambled eggs seems to be a very simple home-cooked dish, but many people do not do well, in fact, it is not difficult to do a good job, do spinach scrambled eggs, master 3 small skills, spinach emerald green does not come out of the water, eggs are smooth and tender and particularly fragrant! Let's take a look!
------【Scrambled eggs with spinach】------
Ingredients: 400g spinach, 3 eggs, 3 cloves of garlic, a pinch of green onion
Preparation steps:
The first step: fresh spinach clean, remove the roots and rotten leaves on the top, spinach must be cleaned several times, because it looks clean, in fact, there is a lot of sediment that we can't see, and it will affect the taste if it is not clean.
Step 2: Prepare 3 eggs, beat into a bowl, add 2 teaspoons of water, then beat and set aside. When scrambling eggs, add a little water, the eggs can be scrambled more smooth and tender, and not greasy.
Step 3: When making spinach scrambled eggs, you don't need too many seasonings, just a little garlic and green onions, and the garlic and green onions are chopped and set aside.
Step 4: Spinach because it contains oxalic acid, eating too much is not good for the body, so everyone remember to blanch water before eating spinach, spinach after blanching water, not only the oxalic acid content is greatly reduced, but also can reduce the bitter taste of spinach. Spinach blanching water is skillful, after the water is boiled, first add a spoonful of salt, then add a spoonful of cooking oil, and then add spinach blanched water for 20 seconds.
Step 5: After the spinach is blanched, quickly fish it out and put it into the cool white opening to cool it, after cooling it, it can make the taste of the spinach more smooth and tender, after cooling, fish out the drainage, and then change the knife slightly.
Step 6: Start the pot to burn the oil, the oil temperature is 6 into the heat, put in the beaten egg liquid, scramble until the egg is set and then fished out, because the egg liquid is added with water, so the scrambled eggs are very tender, and do not absorb oil.
Step 7: After the eggs are served, without adding oil, directly add minced garlic and green onions in the wok, add a little thirteen spices, and stir-fry to make the aroma.
Step 8: After the onion and garlic are stir-fried, add the drained spinach, add salt, and stir-fry a few times, because the spinach itself is cooked, do not fry for too long.
Step 9: Pour in the scrambled egg pieces, and then quickly stir-fry a few times, spinach scrambled eggs are ready, nutritious and delicious, spinach emerald green does not produce water, eggs are smooth and tender and do not absorb oil, my children especially love to eat.
Tips:
Spinach scrambled eggs to make delicious, these 3 tips are what everyone needs to remember to master.
1, spinach before eating must be blanched water, blanched water has a skill, add salt and edible oil blanched water, so that the color of spinach is more emerald green, and can greatly reduce the content of oxalic acid inside.
2, spinach after blanching water has basically been cooked thoroughly, this time in the cool white open in the cool, can make the spinach taste more smooth and tender, and then drain the surface water, so that when cooking, spinach will not come out of the water.
3, many friends in the spinach scrambled eggs, eggs are particularly easy to fry old, and the oil absorption is not delicious, in fact, the solution is particularly simple, we only need to add a little water in the egg liquid, so that the scrambled eggs will be particularly smooth and tender, and not greasy at all.
Eating radish and cabbage in winter is not as good as it, less than 1 yuan per kilogram, rich in nutrition, children especially love to eat! Make spinach scrambled eggs, master 3 little skills, spinach emerald green does not produce water, eggs are smooth and tender and do not absorb oil! Friends, do you love scrambled eggs with spinach? About spinach scrambled eggs, what experience skills do you have, welcome to share Oh!
About spinach scrambled eggs to share here, I am Xiao Liu, a post-90s foodie who has to go up to the hall and the kitchen, if you are interested in family food, welcome to leave a message, forward, share, follow Oh! If you have any family food you want to eat, you are also welcome to leave a message, I will try to share it with you!