Soba noodles and spinach are nutritious and delicious, low-fat and low-calorie, so I love to eat them this way in the spring

 

Today, I use spinach to make nutritious and delicious vegetable cakes, the method is very simple and fast, and it can be made a few minutes in the morning, and the taste is fragrant and tender

 Low-fat, low-calorie spinach buckwheat omelet  

Ingredients: 1 handful of spinach, 60g buckwheat flour, 20g cornstarch, 3g salt, 2 eggs

1. First remove the old leaves of the spinach, then cut off the roots, wash and set aside 

2. Add an appropriate amount of water to the pot, add 1 teaspoon of salt (not in the material) after the water boils in the pot, drop in a few drops of corn oil, and then put the spinach into the pot and blanch for about 30 seconds, blanching can remove most of the oxalic acid contained in the spinach, making it healthier to eat

3. Soak in ice water immediately after taking it out, so that the processed spinach is green 

4. Dry the spinach and cut it into small pieces for later use 

5. Add buckwheat flour, corn starch and 3 grams of salt to the basin and stir well, then add eggs and stir into a batter 

6. According to the water absorption of the buckwheat flour used, some water can be added appropriately, and the best state of the adjusted batter is to lift the batter with a whisk to be streamlined and low 

7. Then put the spinach cut into small pieces and mix well in the buckwheat batter

8. Stir the spinach and batter well, so that the batter is evenly wrapped on the surface of each section of spinach

9. Brush a little corn oil in a frying pan or electric baking pan, then pour the spinach batter into the pot, spread the batter flat with a spatula, turn to medium-low heat and slowly burn it, and if there are white sesame seeds at home, you can sprinkle some of the batter while the surface is not set, the taste is more fragrant, and I just don't have it at home

10. When the bottom surface of the cake is fried and shaped to golden brown, turn the cake over, continue to use medium and low heat to burn until both sides of the cake are baked until the shape is set and golden brown, and the cake is already cooked 

11. Take the cake out of the pan, cut it into your favorite shape, and serve it to the table. When this cake is just baked out of the pot, it is charred on the outside and tender on the inside, with a very strong spinach fragrance and the wheat flavor of buckwheat noodles, which is not only suitable for the friends in the fat loss period, but also very suitable for breakfast, a bowl of porridge, a vegetable cake, both vegetables and staple food, the method is simple and fast, and the friends who have not eaten it should try it quickly

Tips

1. Don't blanch spinach for too long, it will be soft and rotten for a long time, and the nutrients will be lost.

2. Buckwheat flour can also be replaced with ordinary all-purpose flour.