How to make nuts, spinach and konjac silk, which is appetizing and refreshing? Recently, the old man and I often eat peaches, red raisins and prunes. Several kinds of fresh fruits are all fresh fruits with nutritional value in the season. Red raisins are fresh, crisp and sweet. Prune is an alkaline fruit with nutrients, which can balance the pH in blood and has obvious antioxidant effect. Peach has the functions of promoting fluid production, quenching thirst, promoting digestion, nourishing qi and blood, and caring skin.

Finally, there can be no meat for breakfast every day, but it must be the standard of vegetables. Today, I made spinach dry mixed with konjac shreds. I like to eat tremella konjac with smooth taste, and the old man likes crispy peanuts and spinach. I have always kept the habit of cooking by myself. When I have breakfast with my family, I must eat some vegetables and fruits so that I can eat comfortably.

You can see that the ingredients of this cold dish are rich and colorful, but it is very simple to prepare in advance. In the process of steaming pumpkin, soak fungus and spinach, and stir-fry peanuts in an air wok for about ten minutes. Here are the ingredients, blanched and cooled. Finally, add the sauce to make the food fresh, salty and appetizing.

Making breakfast is like exercising for an hour every day. We should stick to it, but we should not stick to the rules. There are too many kinds of breakfast, simple but nutritious, as long as it conforms to our family's tastes and habits. Prepare dried spinach mixed with konjac shreds in advance: 400 spinach, a handful of garlic, 2 pieces of konjac shreds, and a small box of soy sauce, rice vinegar, sugar, salt and sesame oil.

The first step is to blanch the 3m ingredients, such as auricularia auricula and konjac silk, for about 3 minutes. Because spinach contains oxalic acid, it will hinder the body's digestion and absorption of calcium, so it must be blanched before cooking. The oxalic acid content in spinach is quite high. Therefore, spinach must be blanched before mixing cold dishes, which will release a lot of oxalic acid and remove bitterness, and the nutrients of spinach can be absorbed by the human body faster.

The second step is just to pay attention here. The ingredients that must be blanched when mixing spinach must be blanched first, and then blanched with spinach. I fry peanuts in an air fryer at 180℃ 10- 12 minutes. Then before cooling, I pour them into a bowl with spinach, shredded konjac and black fungus, cut a little garlic, and pour in soy sauce, sugar, salt, rice vinegar and a little sesame oil. I added a spoonful of oil pepper. Eating more vegetables for breakfast every day will make the gastrointestinal tract smoother and healthier.