I love this lazy breakfast, 5 minutes out of the pot, get the whole family's breakfast, do it once for 7 days without getting up early

 

【Spinach finger cake】

1. Ingredients: 1 handful of spinach, 300g of flour, 1 ham sausage, appropriate amount of egg, 1 carrot, 2 chives, appropriate amount of thirteen spices, 1 spoon of sesame oil, appropriate amount of salt, appropriate amount of cooking oil.

Second, the practice of spinach finger cakes:

1. Prepare all the ingredients, wash the spinach, cut it into small pieces, and put it in a food processor. Then add an appropriate amount of water, start the blender, whip it into spinach juice, and pour it into a bowl. Add a pinch of salt and stir well for later use.

2. Prepare a basin, pour the flour into the basin, and mix the dough with the spinach juice you just beat. While pouring the spinach juice, stir until it is flocculent, then knead the dough with your hands to form a smooth dough. Transfer to a panel, roll directly into long strips, and then cut with a knife into equal-sized pieces.

3. Take an agent, knead it with your hands, knead it round, and then flatten it slightly with your hands. Brush a layer of cooking oil on a plate, then put the kneaded dough into a basin, and brush a layer of cooking oil on the surface of each dough to prevent water loss. Cover with plastic wrap and let loose for half an hour.

4. At this time, we will prepare some side dishes, clean the carrots, rub half of them into thin strips with a gratuit, chop some more, and put them in a large bowl. Cut the other half into thin strips and place on a plate. Rinse the chives, chop them into finely chopped shallots and add to the diced carrots. After cleaning the cucumbers, cut them into thin strips about the same thickness as the carrots, and put them in a carrot strip plate for later use. Remove the wrapping paper from the ham sausage and cut it into strips and put it on a plate. Let's adjust the flavor of the carrot and chives again, add an appropriate amount of thirteen spices, an appropriate amount of salt, 1 tablespoon of sesame oil, stir well and set aside.

5. The dough is very malleable, smear a layer of cooking oil on the panel, and then take a dough out. Stretch it out with your hands to form a thin round cake, then sprinkle an even layer of chopped carrots and chives on top. Then fold the dough like a folding fan, roll it up from one end, flatten it slightly with your hands, continue to put it on a plate, cover it with plastic wrap, and relax for 10 minutes, so that the bread is more malleable and easier to roll into thin cakes.

6. When the time is up, we take a dough, gently flatten it with our hands, and then gently roll it out with a rolling pin to form a round cake. Preheat the pan in advance, brush with a layer of cooking oil, and put the rolled cake into the pan. Cover and sear for 2 minutes. When the bottom of the cake is baked to a set, we remove the lid from the pan, beat an egg on top, spread the egg with a spatula, close the lid, and continue to sear until the egg is set.

7. At this time, our spinach finger cake can be out of the pot, you can eat it directly, or you can brush a layer of your favorite sauce on the surface of the cake, and then add some carrot strips, cucumber strips, ham sausage strips, and roll them up. You can cut the long finger cake in half to make it easier to eat.  

Tips:

When making this spinach finger cake, I will make a big bag, and each finger cake is directly isolated with plastic wrap and put in the refrigerator for freezing, and it will not be bad for a month. When you want to eat, take it out and heat it up at any time, and you can get the whole family's breakfast in 5 minutes, which is particularly convenient.