Take out a portion of 50 grams of Thai kway teow dry noodles and 100 grams of spinach and soak them in different basins for about 10 minutes. Use filtered water for the Thai kway teow dry noodles and tap water for the spinach.

After 10 minutes, take out the eggs and soak them in tap water to cool. Pour off the water from the steamer, and let the corn and king oyster mushrooms and carrots on the plate cool naturally. The Thai kway teow dry noodles and spinach are taken out of the water basin at the same time and dried separately.

Take out the stainless steel pot, add tap water, and then put it on the induction cooker to boil. Blanch the dried spinach in the boiling water for 1 minute, then pick up the spinach and put it in a porcelain bowl. Use scissors to cut the spinach into pieces.

Use the same stainless steel pot, add tap water, and then put it on the induction cooker to boil. Put the dried Thai kway teow noodles that have been soaked in water and dried into the boiling water and cook for 3 minutes. Drain the Thai kway teow noodles after 3 minutes.

After draining the Thai rice noodles in the stainless steel pot, pour the king oyster mushrooms and carrots on the plate, add the shelled hard-boiled eggs, and then use a sawtooth wavy edge stainless steel knife to cut out the corn kernels and mince them in the porcelain bowl. Add the spinach to the stainless steel pot.

Then add olive oil, white sesame oil, an appropriate amount of turmeric powder, black pepper powder, green cardamom powder and garlic powder and mix well. Beat the hard-boiled shelled eggs and mix well in a stainless steel pot, then serve it on a porcelain plate. The sweet and delicious meal disk is complete.