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  1

  Prepare the required ingredients.

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  2

  Pick off the old spinach leaves, wash and cut into small pieces.

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  3

  Peel the carrots and cut into thin strips.

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  4

  Add a small spoonful of salt and cooking oil to the water and bring to a boil, add spinach and shredded carrots, scald until cooked, remove and cool.

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  5

  Add salt, white pepper, and 1 tsp of starch water to the eggs and beat thoroughly.

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  6

  Brush a little oil on a non-stick pan, pour in the egg liquid and spread over low heat to form an egg cake.

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  7

  Cut into thick shreds after cooling slightly.

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  8

  Add minced garlic and white sesame seeds into a bowl and cook in hot oil to stimulate the aroma of garlic.

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  9

  Add 2 medium spoons of 12 grams of June fresh oyster soy sauce.

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  10

  Mix 1 tablespoon of Vidami Balsamic Vinegar, 1 teaspoon of sugar and 1 tablespoon of purified water.

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  11

  Squeeze out the cooled spinach and carrots and put them into a bowlPour in the sauce and mix well.

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  12

  Finally add shredded egg skin and mix well.

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  13

  The dishes are attractive, simple to prepare and rich in nutrients.

Tips

1. When blanching spinach, first put in the spinach stems and blanch them for 10 seconds, then add the leaves and blanch them together for about 1 minute. This can ensure that the vegetables are uniformly mature and taste good.
2. Spinach with red roots is more delicious. If you like spicy food, you can add some chili oil.