Here's How to Eat Spinach in Spring: Nutritious and Delicious – You Can Make It with Eggs and a Flat Pan
Although the egg crepe is thick, it is fragrant, soft, and tender, and seeing the happy smile on my son’s face when he takes a big bite is worth it!As a mother, today I rolled up my sleeves to make my son a favorite spinach and cheese egg crepe.Spinach has many advantages, as everyone knows, spinach is a delicious spring vegetable that can provide the human body with sufficient nutrition. Spring spinach grows sparsely, but the leaves and roots are the most tender. Blanching removes the bitterness, simply adding a little oil and cooling it down, is a simple seasonal dish.
Today I bring you a nutritious egg crepe that can be eaten for three meals a day.
Spinach and Cheese Egg Crepe:
Ingredients: 4 eggs, 35g cheese, 25g spinach leaves, 35g tomatoes, 10g cornstarch, 21g water
First step: Tomato peeling method: Cut a cross in the tomatoes, boil in a pot for about 2 minutes, and you can easily peel off the skin.Tip: Cut the tomatoes into very small pieces, the smaller the better, the higher the success rate.
Second step: 2 eggs, mixed with 5g + 10g cornstarch water, then stir in the tomato dices.
Third step: Blanch the spinach leaves, drain and chop them, then add the mixed eggs and 5g + 10g cornstarch water.
Fourth step: Heat a small fire in a flat pan, pour half of the egg mixture in, quickly spread it flat, the egg starts to solidify, sprinkle with cheese crumbs, using chopsticks from the top of the pan to roll the egg crepe 3 times, push the egg crepe to the top of the pan, continue to brush a little oil in the pan, pour the remaining egg mixture into it, stir well and spread it out when it has solidified, then roll it up again.Fifth step: Repeat the above steps, then pour in the spinach egg mixture and sprinkle with cheese crumbs, using chopsticks to layer it one by one, roll it up, then pour in the remaining egg mixture and spread it out, repeat the above steps, stack two egg crepes on top of each other.Roll, roll, roll, roll, roll
Continue to fry it on both sides to fully cook the egg mixture inside, cut into segments and you’re done.Cut into bite-sized pieces, squeeze on some sweet and sour tomato sauce and rich cheese, with a thick and stretchy texture, and the method is simple, the best time to eat it is between March and May, which is the period when children are in the best period for calcium supplementation and growth. My lunch tips for office workers:
1, Spinach is rich in vitamins, folic acid, and beta-carotene; it also contains chlorophyll to maintain healthy vision; it contains iron elements that replenish blood and enhance liver function; and it contains cellulose to help digestion.
2, People who like to eat spinach: office workers, people with diabetes, rough skin, iron deficiency anemia, and those who want to lose weight, and children in the growth and development period.
3, Some people don’t like to eat spinach because they think it’s bitter, which is because spinach contains oxalic acid, which can affect the human body’s absorption of calcium.
As long as you put the spinach in boiling water for a while, about 80% of the oxalic acid will dissolve in the water, and then make various delicious dishes, which can remove bitterness and oxalic acid.
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