Fried. This method mainly eats the taste of green leaves and is suitable for rape, Chinese cabbage, cabbage, lettuce, lettuce and so on. Wash the green leaves, cut them into small pieces (the longer the better), and then heat the wok with oil. When the oil is hot, add the green leafy vegetables and stir-fry until it tastes good. Fried garlic. Garlic stir-fry is based on stir-fry. Garlic is added to the wok, and the mixed taste of garlic and vegetables is eaten. It is especially suitable for special-smelling vegetables such as chrysanthemum garlands, mustard greens, fungus, purple cabbage moss and pea seedlings. Heat an oil pan, add garlic (sliced or diced) and stir-fry until fragrant, then stir-fry vegetables to taste. Of course, you can also use ginger, pepper, fermented black beans, pepper, Chili sauce and other seasonings according to your own preferences.

Pour an appropriate amount of oil into a cold pot, add pine nuts, stir-fry over low heat until fragrant, put the fried pine nuts into a plate, sprinkle with a little salt, and stir well for later use. Many people like to eat spinach. Spinach contains oxalic acid, especially round leaves, which affects the body's absorption of calcium after eating. Therefore, it is necessary to boil the vegetable water first to reduce the oxalic acid content. Blanch spinach, add proper amount of salt, monosodium glutamate, a small amount of sugar, vinegar and sesame oil, and add vermicelli or other shredded potatoes and carrots.

Pour the flour into a basin, add 3g salt, pour half hot water and half warm water, slowly pour in, while pouring water, stir into a flocculent state, pour in a little corn oil, and knead into a smooth dough. It is best to knead spinach as smoothly as possible. Boil spinach in a pot, blanch it, squeeze it out and cut it off. It is possible to use the so-called "universal seasoning" as seasoning. Boil garlic powder, sesame, chopped green onion and Chili noodles with hot oil, then add some soy sauce salt according to your own taste, and then add balsamic vinegar.

This temperature is just right. Don't fry it too hard. Add some cooking oil to the pot. Boil water into spinach 1 min, and take out cold water. The purpose of oiling is to make spinach greener. Scalding time should not be too long. Pour the water out of the pot, clean it, add clean water, add blanched spinach leaves, add a little salt, cook the spinach leaves until soft and rotten, then take them out and put them in a bowl, and cool them with boiling water.