Accessories: sesame 1, medlar 1.

Seasoning salt 1 teaspoon, chicken essence 1 teaspoon, 5 cloves of garlic, soy sauce 1 tablespoon, balsamic vinegar 1 tablespoon, 3 drops of sesame oil and appropriate amount of water.

Practice: 1. Wash spinach and soak it in light salt water 15 minutes.

2. Cut the spinach into 4cm long segments.

3. Press garlic cloves into mud with a garlic press, and soak Lycium barbarum in warm water to make sauce.

4. Put sesame seeds in a wok and fry until it is yellowish and fragrant.

5. After the pot is boiled, add spinach and blanch for 3 minutes.

6. After cooling, take out the water and control it to dry.

7. Put the dried spinach into a bowl, add garlic paste, soy sauce, balsamic vinegar, salt and chicken essence, then sprinkle with cooked sesame seeds and medlar, and pour a few drops of sesame oil and mix well.

2. Nut spinach Ingredients: 400g spinach and 50g peanuts (fried).

Accessories: cashew nuts 12.

Seasoning: salt 1 tsp, monosodium glutamate 1/3 tsp, light soy sauce 1/2 tsp, sesame oil 1 tsp, aged vinegar 1/2 tsp.

Practice: 1. Put a little vegetable oil in the pot, and then fry the cashews until golden brown.

2. Add peanuts, fry until golden brown, and remove.

3. Wash the spinach, put it in a pot to boil, then scald it a little, immediately take it out and put it in a cold water basin, squeeze out the excess water in the spinach, cut it into sections on the chopping board, and add salt to the cut spinach basin.

4. Add monosodium glutamate and soy sauce.

5. Pour in aged vinegar and sesame oil and mix well. Finally sprinkle with fried peanuts and cashews.

Iii. Red Oil spinach fans Ingredients: vermicelli 100g, spinach 400g.

Accessories: 200g of crab mushroom.

Seasoning: salt, soy sauce, balsamic vinegar, oyster sauce, sesame oil and Chili oil.

Practice: 1. Red oil, salt, soy sauce, balsamic vinegar, oyster sauce, sesame oil.

2. Wash the tender spinach and cut it into 3 cm long sections.

3. Wash the crab mushrooms.

4. Soak the vermicelli in water until it is soft, blanch it in boiling water, take it out, and cool it in cold boiling water.

5. Put the crab mushroom in a boiling water pot, blanch it thoroughly and take it out.

6. Put the spinach in the pot, blanch it thoroughly and take it out.

7. Put the spinach, vermicelli and crab mushroom into a large bowl and pour in the prepared juice.

8. Add red oil and mix well.

Fourth, ginger spinach tower ingredients: 400 grams of spinach

Accessories: Lycium barbarum 1 pinch

Seasoning: salt, soy sauce 1/2 tablespoons, chicken powder 1 teaspoon, ginger 1 teaspoon, 2 teaspoons of balsamic vinegar and 3 teaspoons of sesame oil.

Practice: 1. Peel ginger and cut into pieces.

2. Soak ginger juice in a little boiling water 10 minute.

Transfer soy sauce

4. Add balsamic vinegar, chicken powder and salt.

5. Boil the water in the pot, put the washed and drained spinach into the water, and then take out the drained water.

6. Add a little sesame oil to ensure its color.

7. Add some medlar and mix with ginger juice when eating.

8. Take a deep container, put the mixed spinach into it, press it tightly, and then buckle it upside down on the plate.