Spinach needs to be blanched.

Blanching spinach removes a lot of oxalic acid. Because spinach belongs to herbaceous vegetables, itself contains a lot of oxalic acid, and oxalic acid ingested into the human body itself does not have any benefit, but will lead to the body of calcium utilization greatly reduced, and blanching can be effective in removing oxalic acid, so eat spinach must be blanched before.

Blanched spinach can make spinach green. Because the spinach itself directly fried or stewed, either instant heat is too high, or heat time is too long, so the spinach is always black, and blanching can effectively make the spinach green, and shorten the cooking time, so the subsequent fried spinach will be able to maintain the green attractive and taste fresh.

Spinach with eggs practice:

Input preparation: spinach, eggs, red and yellow pepper, garlic 3, a few drops of sesame oil, white sesame seeds.

Practice and steps:

1,: spinach and eggs after washing water control standby.

2, the pan to prepare a pot of water, water boiled add a little cooking oil, add cooking oil can make blanching spinach color will be more green, water and then a little salt, water boiled down into the spinach, eat spinach in the end to blanch? Must remember to blanch first, so that you can remove the oxalic acid in the spinach, spinach blanching 2 minutes after the fish out, first spinach cool spare.

3, the next do prepare a bowl, beat 2 eggs, egg whisking directly into the pot, it spread into the egg skin, egg skin out of the pot to not hot when the egg skin cut into strips spare.

4, spinach this time is not hot, cut it into small sections into the pot, and then add red and yellow peppers, and then add some garlic.

5, next we come to seasoning, add 2 spoons of soy sauce, salt add a little on it, the taste of light friends only put the soy sauce do not need to add salt, and finally a little bit of sesame oil, put a little bit of white cooked sesame seeds and stir evenly on it.

Spinach blanching tips:

1, spinach blanching the reason why the first to separate the stalks and leaves, is to keep the two heat consistent, to avoid blanching the leaves too soft no taste.

2, spinach blanching reason to add a spoonful of salt is to increase the electrolytes of water and water concentration, so that spinach blanching is not easy to rot in the pot, out of the pot can maintain more flavor.