Ingredients for cold spinach: spinach, garlic, tasteless, sesame oil and salt.

1. Clean spinach, put it in a pot and add water to boil, add a few drops of cooking oil to keep the color green, add spinach, blanch it until it becomes soft, and take it out immediately for about 3 seconds. Don't overcook it, it will affect the taste.

2. Blanch the spinach in cold water, let it cool, squeeze out the water, knead it into vegetable jiaozi, put it in a fresh-keeping bag, and freeze it in the refrigerator. Many people will say that vegetables are not fresh and taste bad. Spinach itself needs to be blanched before eating, so don't worry about affecting the taste, as long as it is sealed and tastes the same as fresh.

3. Cut the spinach into even small pieces for use, and take a proper amount of garlic and mash it into garlic. If you don't like garlic, switch to Chili oil. It's getting hotter and hotter, and cold salad is indispensable on the table. Tired of eating cold cucumber, come to the cold spinach plate. Don't have a flavor.

4. Pour garlic paste and Chili oil on spinach, add proper amount of salt and extremely delicious sesame oil, and stir well. A nutritious and delicious cold spinach is ready, and the entrance is smooth and delicious, which is more enjoyable than eating big fish and meat.

Cooking skills:

1. Pay attention when buying spinach. Red spinach roots are good for your health and can be eaten. If they are not red, take them out with a knife. Of course, if you don't like the taste of spinach roots, you can choose not to eat them.

2. After blanching the spinach, it is best to draw a cross-shaped knife on the spinach ball to avoid the embarrassing situation that the spinach is too long to eat.

3, drowning spinach, you must choose hot water, it is completely wrong to cook directly with cold water. In addition, the blanching time should not be too long. In general, 1-2 minutes is appropriate. In addition, a small amount of cooking oil and salt helps to improve the appearance and taste of dishes.