Ingredients: 250g of bean curd skin, 0/00g of spinach/kloc.

Seasoning: a spoonful of chopped green onion and Jiang Mo, salt and chicken essence.

Exercise:

1, select spinach, wash and cut into long segments. Slice the tofu skin.

2. Heat oil in the pan, add chopped green onion, Jiang Mo and bean curd skin and stir fry, then add spinach and stir fry until slightly soft, add salt and chicken essence and stir fry evenly.

Bean curd skin is flat and sweet, and has the functions of clearing away heat and moistening lung, relieving cough and resolving phlegm, nourishing stomach, detoxifying and stopping sweating. Spinach is not only rich in carotene and iron, but also an excellent source of vitamin B6, folic acid, iron and potassium. Eating spinach before pregnancy can dredge blood vessels, open the chest and diaphragm, reduce qi and middle energizer, quench thirst and moisten dryness.