Scrambled eggs with spinach: Ingredients: 2 eggs, 350g spinach, 50g peanut oil, 7g salt, a little onion and Jiang Mo. Practice: 1. First, beat the eggs into a bowl, add 2 grams of salt and mix well. Wash the spinach and cut it into 3 cm long sections. 2. Then put the pot on the fire, add peanut oil, heat it, pour in the eggs, stir fry and take it out. Reheat the remaining oil, put onion and Jiang Mo into a wok, stir-fry spinach, add refined salt, then add scrambled eggs, and finally stir-fry spinach several times.

Ginger Spinach: Raw materials: 500g spinach, fresh ginger, sesame, white vinegar, refined salt and monosodium glutamate. Practice: 1. Wash spinach and cut ginger into fine powder. 2. Boil the water in the pot, cook the spinach, shower it with cold water, squeeze out the water and put it on the plate. 3. Mix Jiang Mo, white vinegar and water into ginger juice, pour it on spinach and sprinkle with sesame seeds.

Sesame oil spinach tofu: raw materials: spinach, tofu, salad oil, water starch, broth, sesame oil, salt, monosodium glutamate and Chili sauce. Practice: 1. After the spinach is selected, knead the vegetables until soft, cut the tofu into small pieces, boil in water for 1 min, and drain. 2. Pour the salad oil into the pot, then add the seasoning, immediately stir-fry the spinach, add the stock, add the tofu and cook for 2 minutes, thicken, serve and pour the sesame oil.

Tiger skin tofu: raw materials: tofu, spinach, auricularia, chopped green onion 2g each, Jiang Mo 1.5g, vegetable oil 70g, soy sauce 5g, monosodium glutamate and salt 2g1g. Practice: 1. Cut tofu into pieces. Wash the spinach, cut the roots into 2.5 cm long pieces and blanch with boiling water. 2. Wash the pan, put oil in it, fry the tofu until both sides are golden tiger skin-like, remove the remaining oil, remove the edge of the pan, put the onion and ginger in the bottom oil of the pan, stir-fry until fragrant, add spinach and fungus, add a proper amount of soup, push the tofu back to the center of the pan and stir-fry until it tastes delicious. When the thick soup is thick, add monosodium glutamate, thicken it with wet starch and pour in sesame oil.