Ingredients: spinach 1 handful, carrot 1 root, tofu 1 box, 5ml of cooking oil, 5ml of soy sauce 15ml, 3g of salt, a little pepper and 5g of starch.

1. Wash spinach and carrots.

2. Cut the tofu into cubes of 1cm and soak it in light salt water for 10 minute. The soaked tofu will not be broken, and it is more resilient, and it can also remove the beany smell.

3. The carrot is sliced first, then sliced, and then diced.

4. Boil water in a pot, add a little salt and a few drops of oil, and then add spinach 1-2 minutes. When cooking green leafy vegetables, first add a little salt and a few drops of oil to the boiling pot, and the cooked green leafy vegetables will be greener.

5. Take out the spinach and let it pass through cold water. If spinach is green, it will not turn yellow.

6. Squeeze the water out of the spinach and chop it up.

7. Add oil to the hot pot, stir-fry the carrots until they change color, and stir-fry them evenly with soy sauce.

8. Add boiling water and cook the tofu for 5 minutes.

9. Add spinach.

10, add salt to make it salty, pour in water starch, grind in a little pepper and mix well. Preparation of water starch: I use 5g of sweet potato starch, add 20ml of cold boiled water and mix well.