Small scrambled eggs and spinach
Overview
The spinach was packed back from my mother-in-law's house on the weekend. In fact, it is not very fresh anymore. My mother-in-law blanched it and kept it in the refrigerator. The color is not very bright green. The egg pancake is the leftover leftover from making sushi for my son. It is paired with some crispy peanuts, a little red pepper, and rice. It tastes good.
Tags
Ingredients
Steps
-
Add peanut cold oil to the pot and fry over slow heat.
-
Remove and drain until crispy.
-
Wash the spinach and blanch it in water.
-
Put the eggs into the pot and spread them into a cake shape, cut them into strips at will, and cut the dried red pepper into small pieces.
-
Use the oil used to fry peanuts, add red pepper and fry slightly until fragrant.
-
Add spinach and stir-fry.
-
Add appropriate amount of salt.
-
Fry briefly and then add the egg cake.
-
Add fried peanuts and add.
-
Stir well and add fresh chicken juice to taste and serve.
