Chinese name
spinach soup
English name
spinach soup
major constituent
spinach
Someone's taste
Xianxian
craftsmanship
boiling
quick
navigate by water/air
Cuisine characteristics
working methods
nutritive value
Nutritional components of food
Introduction of dishes
Name of the dish: spinach soup
Gourmet: blood-nourishing recipes, children's recipes, brain-nourishing recipes, anemia recipes.
Taste: salty and delicious
Technology: stew
Cuisine characteristics
Light and delicious, it can supplement iron, promote blood circulation and strengthen brain.
working methods
Exercise 1
Food preparation
spinach soup
Ingredients: 500g spinach.
spinach soup
Seasoning: 25g lard (refined), 3g soy sauce, 3g salt, 2g monosodium glutamate and 4g ginger.
Production steps
1. Wash spinach, cut it into small pieces of 1.7 cm, take it out with clear water, and put it in cold water for cooling and drying.
2. put lard in the soup pot and heat it on the fire. Add Jiang Mo and soy sauce. After cooking the fragrance, immediately pour in the broth, monosodium glutamate and spinach. Wait until the soup boils.
Exercise 2
Food preparation
Spinach 120g, fresh shrimp 250g, squid 200g, egg 1 piece, 2 tablespoons starch, proper amount of salt and a little pepper.
Total 1 1 sheet.
raw material
Production steps
1. Rooted spinach, washed with boiling water, taken out and drained;
2. Put the blanched spinach into a blender and add 1 glass of water to mash;
3. Filtering the crushed spinach juice to obtain spinach juice for later use;
4. Shell the fresh shrimp, remove the mud intestines, cut the back 1/3, and remove the shrimp line; Cut the belly of squid to remove internal organs, cut it diagonally on the inside with a knife, pay attention to cut it to 2/3 of the meat thickness, then cut it into small pieces for use, and break the eggs for use; Put enough water in the pot, about 5 bowls, boil it, add shrimp and squid and cook until it is raw;
5. Add spinach juice and egg liquid to boil. After the egg liquid is put in, stir to make the egg flocculent;
6. Stir the starch with a little water, pour it into the soup to make it sticky, and finally season with salt and pepper. [2]
nutritive value
In ancient China, people called it "Red-billed Green Ying Ge", also known as Persian cuisine and Qigen cuisine. "Compendium of Materia Medica" records that eating spinach can "dredge blood vessels, open the chest and diaphragm, reduce qi and balance, quench thirst and moisten dryness". The ancient Arabs also called it "the king of vegetables". Spinach not only contains a lot of beta carotene and iron, but also is an excellent source of vitamin B6, folic acid, iron and potassium. If the skin color is not good, eating spinach often is the best choice, which can improve iron deficiency anemia and make people rosy and radiant, so it is regarded as a beauty product.
There are 20 of them.
Final result
Spinach leaves contain chromium and an insulin-like substance, which is very similar to insulin and can keep blood sugar stable. Rich B vitamins can prevent the occurrence of vitamin deficiency such as angular stomatitis and night blindness. Spinach contains a lot of antioxidants, such as vitamin E and selenium, which have anti-aging and cell proliferation effects. It can not only activate brain function, but also enhance youthful vitality, which helps to prevent brain aging and Alzheimer's disease.
A study by Harvard University also found that middle-aged and elderly people who eat spinach 2-4 times a week can reduce the risk of retinal degeneration by taking vitamin A and carotene, thus protecting their eyesight.
1. Promote intestinal peristalsis and prevent hemorrhoids: Spinach contains a lot of crude plant fiber, which can promote intestinal peristalsis, facilitate defecation, promote pancreatic secretion and help digestion. Can be used for treating hemorrhoid, chronic pancreatitis, constipation, anal fissure, etc.
2. Promote growth and enhance disease resistance: Carotene contained in spinach can be converted into vitamin A in human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases and promote the growth and development of children.