Ingredients: spinach, frozen tofu, salt.

Method:

1. Wash the spinach, blanch it in boiling water for half a minute, take it out, squeeze out the water, thaw the frozen tofu and cut it into pieces.

2. Heat the pan and pour oil. Add some garlic and sauté until fragrant. Add the frozen tofu and stir-fry for a while. The frozen tofu will gradually come out with a little soup.

3. Add the blanched spinach, stir-fry evenly, simmer for a while, add salt to taste and serve.

Tips:

1. Although spinach contains oxalic acid, it also contains other elements that promote calcium absorption: potassium, magnesium, and vitamin K! Both potassium and magnesium can reduce calcium loss, and vitamin K promotes calcium deposition in bones. The potassium and vitamin K content of spinach is among the highest among vegetables. When spinach and tofu are eaten together, the calcium rich in tofu will be more easily absorbed by the body under the action of potassium, magnesium, and vitamin K in spinach, and the calcium supplement effect is good (there is no one saying that spinach and tofu cannot be eaten together) When it comes to the high-quality nutrients that spinach contains that are beneficial to the body, we only point the finger at oxalic acid, which is found in almost all plant foods, especially green leafy vegetables. Only spinach is mentioned - and later. There are spring onions, which is obviously unfair and objective).

2. Oxalic acid will affect the body’s absorption of calcium, but we cannot stop eating foods containing oxalic acid because of this (if this is the case, there will be almost no plant foods to eat). Maybe it would be wise to lower the oxalic acid level. Fortunately, oxalic acid is very soluble in water, so blanch the spinach beforehand to remove about 80% of the oxalic acid and minimize the impact of oxalic acid on humans. (Vegetables with higher oxalic acid content include: leaf beets, apricots, amaranth, bamboo shoots, etc. Generally, vegetables with astringent taste have higher oxalic acid content. In fact, most plant foods contain oxalic acid, including rice, noodles, Beans and vegetables have different levels of oxalic acid. In addition, the oxalic acid content of chocolate is not low).

3. Because oxalic acid affects the absorption of calcium and promotes the loss of calcium to a certain extent, this means that when eating vegetables with more oxalic acid, you should increase your calcium intake - such as rich vegetables. Calcium-containing tofu, sesame paste, dairy products, etc.

4. When eating vegetables with high oxalic acid content, try to blanch them first to remove most of the oxalic acid. At the same time, eat more calcium-rich foods to reduce the body's absorption of oxalic acid.

5. Soybeans are fatty foods - often called plant-based meats, so soy products are actually more suitable to be paired with vegetables, rather than with meats that are also rich in fat.

6. Did you see that blanching spinach and eating it with calcium-rich tofu is actually a very good calcium supplement combination. Maybe you don't like this dish, but at least you should dispel the misunderstanding about this combination and look at them correctly and objectively.