![]() Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let it cool and slice it into thin strips.Flip it over and let it sit on the pan for 1 more minute. Let it cook using the remaining heat in the pan for about 1 minute. Tilt it around so the mixture spreads thinly. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. ![]() Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
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