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#foodleftovers for a big meal# For housewives, all edible ingredients will not be wasted. Take spinach as an example. Spinach is a rare natural pigment, so every time I buy spinach, I will sort it out first: boil the spinach for soup, pick off the old leaves outside, clean it, add some water to squeeze the juice, and use it to make bread or steamed buns. It is green, tender, sweet and delicious. Today's soft bean buns are made with the juice of the old side of spinach instead of milk and noodles. It is small, cute and beautiful, and is very easy to operate. It has less oil and sugar, and you don't need to knead it out with perfect gloves. The baked bread is crispy on the outside and soft and sweet on the inside. It is very delicious. It is great for breakfast or afternoon tea. My wife and I love it~~~
