Mid-Autumn Festival has been a traditional festival after the Spring Festival since ancient times. On this day, many people will spend the reunion festival with their families. At the Mid-Autumn Festival family banquet, many families will make a big table of delicious dishes to share with their families. Mid-Autumn family dinner, chicken, duck, fish and all kinds of hard dishes are essential, but with the improvement of living standards, you can eat all kinds of meat every day. Vegetarian dishes are more popular than big fish and big meat at family banquets.

I like spinach best in autumn. I feel good when I look at the green ones. Cooking spinach with less oil and salt can not only retain the nutrition in spinach, but also make it healthier to eat, so don't worry about eating too much oil. After the spinach is cooked, put it in the shape of a rich flower, which is simple and beautiful, meaning beautiful. I will definitely cook this dish at my Mid-Autumn Festival family dinner. Today, I will share with you the practice of boiling spinach. The ingredients to be prepared are: half a catty of spinach, 3 cloves of garlic, 2 millet peppers, 2 tablespoons of low-salt soy sauce, a few drops of cooking oil and a little salt.

Remove the roots of spinach, rinse with clear water repeatedly, and drain.

Spinach stems and leaves are picked separately, or they can be picked first and then washed separately.

Peel and chop garlic and millet pepper.

Put minced garlic and pepper into a bowl, add low-salt soy sauce and marinate for 2 minutes. The dosage of low-salt soy sauce can be flexibly adjusted according to the taste of family members.

Boil a pot of hot water. When the pot begins to bubble, put a few drops of oil and a little salt, which will make the blanched vegetables greener and more appetizing.

Put the stalks of spinach in hot water, scald them until they are broken, take them out and let them cool. It can be fished out in about 30 seconds. Spinach contains oxalic acid, which can only be decomposed in 100 degree boiling water, so spinach must be blanched before eating.

Spinach leaves are also killed in boiled water, and they have to be fished out in cold water once. Spinach leaves are tender and can be fished out in about 20 seconds.

Squeeze the leaves of spinach, put them on a plate, put the stalks of spinach on it, leave a round space in the middle, pour in the marinated sauce, and a plate of low-fat delicious boiled spinach will be ready. Dip it in some seasoning sauce when eating.

This dish is essential for the Mid-Autumn Festival family banquet. It is low in oil, salt and calories. Simple and easy to do, meaning flowers bloom with wealth. This dish is boiled spinach, delicious and well-cooked, and it is more popular than big fish and big meat.