Spinach egg custard and soul dip sauce

Eggs and spinach, high-quality protein and iron to protect the eyes, are essential food elements for the growth of all things in spring. But don't just spinach steamed egg custard, you must learn to pair it with this soul dipping sauce! Today I used the juice artifact: a treasured product, delicious and greasy. ————————————————————— any gastronomic questions can be micro-self, 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help give a "follow", hand in a homework, and after uploading the work, stay for a second, comment "great", and keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing! (Original recipe, please do not plagiarize)

Ingredients

Spinach 300 g

Bakingsoda 2 g

Egg 6

Salt 5 g

Coolwhiteopen 200 g

choppedgreenonion 10 g

mincedgarlic 20 g

Milletspicy 2 pcs

Lightsoysauce 20 g

Balsamicvinegar 20 g

Sesameoil 5 g

Selectedsauce 30 g

Cooking Instructions

Spinach is removed from the old roots, washed, 300-500 grams can be
Boil the spinach and 2 grams of baking soda (the purpose of baking soda is to keep the green and remove oxalic acid, which affects calcium absorption)
Cook for 30 seconds and remove
Chop
6 eggs
5 g salt
200 grams of cool white
After beating, add the chopped spinach and stir well, skimming off the foam
Pour into a square container (cut into cubes to look good)
Cover with plastic wrap, prick some small holes with a toothpick, boil water and steam for 15 minutes
When steaming spinach egg custard, prepare the soul sauce: chopped green onion, minced garlic, millet spicy, light soy sauce, balsamic vinegar, sesame oil, and Zhenxuan sauce
After 15 minutes, the spinach egg custard is steamed
Release
Cut into cubes, dip in sauce and serve
It's the color and smell of spring