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Egg Spinach Pancake

Spinach 200 g
2 eggs
Green Onion 2
1 small piece ginger
Cooking oil 50 g
1 tsp sesame oil
Amount of broth
2 tsp cooking wine
1 teaspoon salt
Half teaspoon MSG
1 Clean spinach and put into boiling water boil for a short moment; Rinse with cold water; Cut onion, ginger shredded; Beat eggs in a bowl;
2 Squeeze water from spinach, add salt, MSG, cooking wine, onion, ginger and mix well to marinate, and then sprinkle a little flour into the egg mixture and mix thoroughly;
3 Heat oil in pan; Mix spinach with egg batter; Fry until golden brown; Add broth seasoning; Reduce until broth absorbed, drizzle sesame oil and serve.
Smooth, delicious fresh color.
★ Chefs tips
Because of the water in the spinach, be careful when putting spinach in oil to avoid splash burns the skin.
Kitchen Tips
Spinach storage
Spinach wrapped in newspaper, put in bpastic bag with holes into the refrigerator, they can be preserved for 5 days.

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