Spinach is extremely nutritious, because it is rich in vitamins, known as "vitamin treasure trove", diabetes, hypertension, constipation is more suitable for consumption. Spinach stems and leaves are soft and tender, rich in vitamin C carotene, protein, iron, calcium, phosphorus and other minerals.

The content of oxalic acid in spinach is relatively high, and it affects the absorption of calcium, so you can blanch it in advance. Personally, I don't really care about this, because after all, it's not a huge amount to eat each time, and it's not enough to affect all the calcium. Nutritionists are going to shoot themselves in the foot if they see this!

Then into this Autumn Spinach Stir-Fry with Vermicelli today, I blanched the spinach.

The best choice for fans is mung bean fans, the roots of which are clear and crisp, not sticky and not lumpy.

Mung bean fans look crystal clear, suitable for cold, soup, or fried, the finished product is also gluten; and sweet potato fans currently look only the kind of spaghetti thick and thin round powder, the north tube that is called vermicelli, and a wide flat one. Sweet potato vermicelli or vermicelli children, dark color, cooked finished product is soft and sinewy, elasticity is full, used to stew meat and vegetables is very delicious.

Photographed at night under the lights, the color is not as bright as the real thing, sorry!

Spinach Fried Vermicelli

Materials: a handful of spinach, mung bean vermicelli two small handfuls of vegetable oil, chopped green onion, soy sauce, soy sauce, salt, water

Process:

1. mung bean vermicelli in advance of the soaking cool water, soaking soft scissors cut into 10 centimeters or so of the section, the soaking time is about 20 minutes or so;

2.

2. spinach clean;

3. cut into inch segments;

4. into the pot of boiling water blanch, if a while on the frying can not over the cool water, on the contrary, over the cool water can keep the color green;

5. frying pan in the pouring of the right amount of oil into the shallot stir frying flavor;

6. pour into the soy sauce, soy sauce, choking the flavor, and then poured into the amount of hot water;

7. the fans into the hot water, and then the hot water;

7. p>7. Put the fans into the pot, evenly heated, absorb the soup, mature;

8. Blanched spinach into the pot, add a little salt, so that spinach can also be flavored;

9. Stir fry a few times out of the pot.

Tips:

1. Spinach blanched in advance and then put into the pot, you can keep the color green, crisp taste does not rot;

2. Onion stir-fried flavor, pour soy sauce and soy sauce, you can choke out a special flavor. Soy sauce color, soy sauce flavor; and then put into the softened fans, can quickly absorb the soup, taste and soft; if you fry spinach and then pour soy sauce, spinach, one will be fried fire soft, the second is the color is not beautiful.