Spinach egg custard

Cooking Instructions

1. Secret chutney: 1 tablespoon minced garlic, 1 tablespoon millet spicy, 1 tablespoon light soy sauce, 1 tablespoon vinegar and stir well.

   

2. Remove the roots of 200g of spinach, blanch it in boiling water for 30 seconds, remove it and let it cool, squeeze out the water and cut it into small pieces for later use.

   

3. Beat 4 eggs, 2 tablespoons of water (about 30g) and 2g of salt together, skim off the foam, add the spinach and stir well.

   

4. Take another flat-bottomed bowl, brush the bowl with cooking oil, pour in the egg mixture, spread plastic wrap, and poke a few holes with a toothpick. After the water in the pot boils, steam for 20 minutes over medium heat, simmer for 10 minutes, cool slightly and then change the knife to cut into 3*3 cm cubes.
   Note: (1) It is recommended to use a flat-bottomed bowl, which can make the thickness of the spinach egg custard consistent, the heating consistent, and it is also convenient for cutting. (2) The plastic wrap should be PVDC resistant to high temperature.

   

5. Eat