This Spinach Egg Salad recipe is quick, easy, fresh and delicious. In China spinach is never served in raw. This salad dish is made by boiling spinach and egg pancakes. It helps to clear away heat and relieve constipation.
Preparation and cooking time: 20 minutes
2 teaspoon rice vinegar
1 tablespoon sesame oil
1/5 teaspoon salt
1 tablespoon sesame seeds (option)
1. Clean spinach, boiling, cool in cold water.
Drain well, cut into small sections. Arrange in a plate.
2. Crack the egg in a bowl, stir evenly.
Make 1 or 2 egg pancakes. Cut into strips.
3. Mix spinach, egg pancake strips, and sauce. Sprinkle sesame seeds. Serve.
Tip: Adding drops of cooking oil and pinch salt when boiling spinach. This can keep spinach green.
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