Scrambled eggs with spinach: Ingredients: 2 eggs, 35g spinach, 5g peanut oil, 7g refined salt, a little onion and Jiang Mo. Practice: 1. First, beat the eggs into a bowl, add 2 grams of refined salt and mix well. Wash the spinach and cut it into 3 cm long sections. 2. Then put the pot on the fire, add peanut oil, heat it, pour in the eggs, stir-fry and take it out. Reheat the remaining oil, add the onion and Jiang Mo to the wok, stir-fry the spinach, add the refined salt, then add the scrambled eggs, and finally stir-fry the spinach several times.

ginger juice spinach: raw materials: 5g spinach, fresh ginger, sesame, white vinegar, refined salt and monosodium glutamate. Practice: 1. Wash spinach and cut ginger into fine powder. 2. Boil the water in the pot, boil the spinach, shower with cold water, squeeze out the water and put it on the plate. 3. Mix Jiang Mo, white vinegar and water into ginger juice, pour it on spinach and sprinkle sesame seeds on it.

sesame oil spinach tofu: raw materials: spinach, tofu, salad oil, water starch, stock, sesame oil, salt, monosodium glutamate and Chili sauce. Practice: 1. After selecting the spinach, knead the vegetables until they are soft, cut the tofu into small pieces, boil the water for 1 minute, and drain the water. 2. Pour the salad oil into the pan, then add the seasoning, stir-fry the spinach immediately, add the stock, add the tofu and cook for 2 minutes, thicken, serve on a plate and drizzle with sesame oil.

tiger skin tofu: raw materials: tofu, spinach, fungus, 2 grams of chopped green onion, 1.5 grams of Jiang Mo, 7 grams of vegetable oil, 5 grams of soy sauce, 1 gram of monosodium glutamate and 1 gram of salt. Practice: 1. Cut tofu into pieces. Wash the spinach, cut the roots into 2.5 cm long pieces and blanch them with boiling water. 2. Clean the pan and put the oil, fry the tofu until both sides are golden tiger skin-like, decant the remaining oil, set aside the edge of the pan, put the onion and ginger in the bottom oil of the pan, stir-fry until fragrant, add spinach and fungus, add a proper amount of soup, push the tofu back to the center of the pan and stir-fry until it tastes delicious, add monosodium glutamate when the thick soup is thick, thicken it with wet starch, and pour in sesame oil.