Stuffed Spinach and Egg Pancake Home Recipe

Recently suddenly recalled the egg pancake I used to eat in university.Egg pancake muffin, eaten a set of them on cold winter mornings before going to class. Now I clearly remember that at school, the egg muffins had to be brushed with garlic chili sauce, and they were only delicious if they came from Tianjin!

Today's dish is a sister piece of the egg pancake —spinach juice wraps.. Generally speaking, people use vegetable juice to make various colored pasta. Today I am using unfiltered spinach juice, mixing it with egg liquid,flour to form a slightly thick batter. This not only makes the color beautiful but also retains more nutrients.

　　Ingredients Main ingredients

　　120g medium wheat flour, 120g spinach,3 eggs, 150ml water,.5g salt,sesame seeds, appropriate amount,ham, appropriate amount,garlic chili sauce, appropriate amount,

peanut oil

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1. Ingredients image.

2. Clean and chop the spinach, put it into the blending cup of the blender. Plug in the power and use the "vegetables" function to make spinach juice.

3. Beat one egg with half a gram of salt and a little spinach juice, then sieve the flour into this mixture while stirring until you get a slightly thick batter (note: don't pour all the spinach juice at once; adjust by adding water as needed).

4. Slice the ham into strips, and beat the other two eggs.

5.Non-stick pan and apply a small amount of peanut oil. Use medium heat to spread the batter evenly with a spatula in a circular motion.

6. Once the pancake is slightly golden on both sides, sprinkle some sesame seeds and cook until the egg liquid sets. Remove from the pan (note: due to high moisture content in the pancake, adding beaten eggs after flipping might result in an unappealing appearance; flip only if time is a concern).

7. Brush with garlic chili sauce on one side of the cooked pancake.

8. Arrange the washed and drained spinach leaves and ham strips.9. Roll it tightly to serve. Tip

1. When making the batter, don't add all the spinach juice at once; adjust by adding water as needed based on the consistency of the batter.

2. The "vegetables" function of was used in this recipe for making the spinach juice wraps.

1. When mixing the batter, don't add all the spinach juice at once; adjust the batter's consistency gradually by adding it a little bit at a time. If the batter becomes too thick, you can add more water to thin it out.

2. The spinach juice roll was made using the "fruit and vegetable" function of the (Midea ).