Spinach cake with bean dregs

Spinach cake with bean dregs

Introduction:

Production steps:

Step 1: remove the yellow pages of spinach, remove the roots and wash

Step 2: bring the water to a boil and blanch the spinach

Step 3: blanch spinach, cool it, squeeze dry water, chop, chop onion

Step 4: put the flour and bean dregs into the container, and the proportion of flour and bean dregs is 2:1

Step 5: pour in the right amount of milk to make a batter

Step 6: add chopped spinach and green onion

Step 7: knock in an egg

Step 8: add salt and pepper powder

Step 9: stir well, the batter should not be too thick

Step 10: heat the pan and pour in some oil

Step 11: scoop in a spoonful of batter and spread evenly

Step 12: fry both sides until golden

Materials required:

Spinach: 50g

Flour: 200g

Bean dregs: 100g

Egg: one

Oil: right amount

Salt: right amount

Pepper powder: right amount

Scallion: right amount

Milk: moderate

Note: spinach blanching water can remove oxalic acid, flour and bean dregs ratio is 2:1, so eat more soft, bean dregs if put more is not very delicious

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh