The favorite food this season is spinach, which is delicious and nutritious. Spinach stems and leaves are soft, tender, delicious and fresh, and rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals. Besides fresh vegetables, it can also be dehydrated, dried and frozen. Spinach is soft, smooth and easy to digest after cooking, which is especially suitable for the old, the young, the sick and the weak. Eating spinach often by diabetics is conducive to maintaining the stability of blood sugar. At the same time, spinach is also suitable for patients with hypertension, constipation, anemia and scurvy, and spinach has a certain curative effect on constipation and hemorrhoids. Spinach can also prevent aging, prevent iron deficiency anemia and promote respiratory system; Spinach is rich in vitamin C and folic acid, which can enhance maternal absorption of iron. It is an ideal food for iron deficiency anemia, and the dietary fiber in spinach can play a good laxative role.

1. Scrambled eggs with spinach

Material: 3g of spinach, 2 eggs, oil, salt and ginger

Practice:

1. Beat the eggs into a bowl and stir them into egg liquid; Wash spinach, cut into sections, boil in boiling water and drain quickly.

2. Heat the oil in the pan, pour in the egg liquid, fry until cooked, and put it on a plate.

3. Heat the oil in the pan, add the spinach and stir-fry for a few times, then add the fried eggs and stir-fry quickly for 3 seconds.

second, cold spinach

materials: shredded pork, spinach, peanuts, aged vinegar, soy sauce, chicken essence, sugar and Laoganma sauce.

Practice:

1. Mix aged vinegar, light soy sauce, chicken essence, sugar, Laoganma and a little olive oil to make a sauce.

2. Add a little soy sauce, pepper powder, oyster sauce and a little vegetable oil to the shredded pork and marinate for 15 minutes.

3. Heat the wok, add a little vegetable oil, add peanuts and stir-fry. Leave the bottom oil, add shredded pork and stir-fry, then take it out, and let the shredded pork and peanuts cool down.

4. Wash the spinach, boil the water in the pot, add the spinach, cook it in ice water, cool it, cut it into small pieces, add shredded pork and peanuts, and finally pour the sauce on it.

Third, spinach and pork liver soup

Material: main materials: spinach and pork liver. Seasoning: ginger slices, a little lard, salt.

Practice: 1. Wash the pig liver, filter the blood and slice it. 2. After slicing, marinate the pig liver with a little white vinegar and rinse it with clear water. 3. Put the pork liver into a bowl, pour it in with boiling water, then pour out the water, and repeat this several times. (At this time, the pork liver is basically cooked, and the blood and a layer of turbidity on the surface have been washed away. It should be cooked quickly, so that the cooked pork liver is also very tender.) 4. Add lard and ginger slices into the pot, stir-fry until fragrant, and then add water (broth is better). After the water is boiled, add spinach, add salt and pork liver, and cook for 1 minute.

IV. Spinach omelet

Ingredients: 25g of spinach, 3 eggs, 5g of medium-gluten flour, appropriate amount of salt, a little cooking oil and a little pepper

Practice:

First, deal with spinach, which has a lot of silt, so choose to remove the old roots before cleaning it, and rinse it several times when cleaning.

wash and drain the water for later use.

3. put a proper amount of water in the pot, add a few drops of oil and a little salt after the fire boils, and then add spinach and blanch it for 2-3 seconds. Adding salt and oil can make spinach look greener.

4. Take out cold water immediately after the spinach becomes soft. Cold water can quickly cool the hot spinach without turning yellow.

5. Dry the spinach by hand, and then chop it up with a knife for later use.

6. Knock in two eggs in the bowl and break them up in one direction with chopsticks.

7. Add a little pepper and a little salt and mix well.

8. Then add the flour.

9. Beat evenly with a manual whisk until the batter is not granular.

1. finally, add chopped spinach and mix well with the egg paste. Spinach will taste better if it is chopped up.

11. Pour a little oil into the pan, then pour in the spinach and egg batter and fry it over low heat.

12. When frying spinach omelet, knock an egg in a small bowl, sprinkle it with chopsticks and pour it on the fried omelet.

13. fry on low heat until both sides are golden, and then serve.

14. The nutritious and delicious spinach omelet is ready. Cut it into several equal parts with a knife and you can eat it.