Spinach and Egg Patty
Soft, fragrant spinach egg pancake: coat spinach in beaten egg and flour, pan-fry until golden, then simmer in broth to reduce the sauce.
Ingredients
spinach (picked clean, washed, blanched in boiling water briefly, rinsed with cold water, squeezed dry)
200 g
eggs (cracked into a bowl and beaten)
2
scallions (cut into shreds)
2
ginger (cut into shreds)
1
flour (sprinkled over the spinach)
to taste
fine salt
1 tsp
MSG
2 tsp
cooking wine
2 tsp
stock
to taste
sesame oil (drizzled in)
1 tsp
cooking oil
50 g
Instructions
1
Prepare the Spinach
Pick the spinach clean, wash it, blanch in boiling water briefly, then rinse with cold water; cut scallions and ginger into shreds, crack eggs into a bowl and beat well.
2
Mix and Marinate
Squeeze all moisture out of the spinach, add fine salt, MSG, cooking wine, scallions and ginger, mix thoroughly, marinate until the flavors are absorbed, then sprinkle with a small amount of flour, stir into the beaten egg mixture to combine.
3
Pan-Fry and Reduce
Heat cooking oil in a pan, add the spinach portions coated in egg mixture, pan-fry until golden brown, add stock to taste to season, simmer until the liquid is fully reduced, drizzle with sesame oil, then serve.
