Raw materials: 400 grams of spinach, 50 grams of fungus, 50 grams of garlic, green onions, ginger, vinegar, salt, sesame oil, monosodium glutamate each moderate.

Method:

1. spinach picking old leaves, remove the root, wash, cut inch section: garlic peeled, pounded into garlic paste; green onion, ginger shredded: vinegar, sesame oil, refined salt, monosodium glutamate and garlic paste into the bowl together and mix well, adjusted into a marinade.

2. Take the pot with water and clean, put spinach section blanch a little, fish out, cool, hand squeeze off the water on the plate, add fungus, scallion and ginger, pour into the seasoning marinade, mix well into.

Features: fresh and salty, garlic flavor.

Two: Spinach with pine nuts

Ingredients (4 servings):

1 spinach (about 300g), 1 tsp minced garlic, 1 tbsp pine nuts, 2 tbsp salad oil, a pinch of pepper

How to make this dish:

1. Blanch the spinach in water, drain and cut into pieces.

2. Heat salad oil and sauté pine nuts and garlic over medium heat.

3. Stir-fry to brown, add drained spinach, stir-fry over high heat, and season with salt and pepper.

Three, egg fried spinach

Raw materials:

Spinach 350 grams, 2 eggs, 50 grams of oil, salt 10 grams of onion and ginger, each moderate

Production process:

1, eggs into a bowl with 2 grams of salt stirred to be used; spinach choose to cut the 3-centimeter-long wash.

2, the pan on the fire, add oil, hot, pour into the eggs scrambled and standby, and then hot oil, put onion, ginger stir fry rice fried spinach with salt, and then poured and fried eggs and spinach with fried a few into.

Four, spinach fish slice soup

Features: increase breast milk, through the breast, the five viscera, through the stomach and intestines, dehumidification and diuretic and blood and so on.

Main ingredient: 250 grams of carp meat

Accessories: spinach 100 grams, 25 grams of ham meat.

Seasoning: cooking wine, green onion, ginger, salt, monosodium glutamate are appropriate, a little lard.

Making process:

1. remove the scales of carp, intestinal miscellaneous, wash, cut into 0.5 cm thick slices, with refined salt, cooking wine stained for half an hour.

2. Spinach washed and cut into sections, burst out of the flavor, and then under the fish slices slightly fried, and then add the right amount of water, with a strong fire to boil to a small fire simmering for 20 minutes, into the spinach section, seasoning, sprinkled into the end of the ham, put the monosodium glutamate, sheng into the soup bowl can be.

Five, beef fried spinach

Beef has a complementary spleen and stomach, beneficial blood, strong bones and other functions, spinach is rich in iron, this dish is suitable for pregnancy iron deficiency anemia patients to eat.

Raw materials:

50 grams of beef tenderloin, 200 grams of spinach, 5 grams of starch, 5 grams of soy sauce, cooking wine, 20 grams of vegetable oil, green onions, ginger 2.5 grams each.

Production:

1, will be cut into thin slices of beef tenderloin, the starch, soy sauce, cooking wine, ginger juice soak well; spinach choose to wash clean, blanch with boiling water, fish out, drain the water, to be a section.

2, the pot on the fire, put the oil pouring hot, put ginger, green onion stir fry, and then soak the good beef slices into, with a high flame stir fry and take out, now will be the rest of the oil is hot, put spinach, beef slices, with a high flame stir fry for a few times, put the salt, mix well into.

Features: tender meat, light and appetizing.

Spinach anti- astringent method

The general public fried spinach to eat in the mouth there is a kind of astringent taste. This is because spinach contains oxalic acid. But if you fry spinach with a little white wine, then fried spinach is not only no astringent taste, and there is a sense of fragrance. Because the main component of white wine is ethanol, spinach in the oxalic acid and wine in the ethanol esterification reaction generated by the ester, and the ester has a flavor.

Spinach is a very nutritious plant, and it is generally believed that spinach and tofu should not be cooked together. If the spinach and tofu cooking together, the spinach should be scalded first, so that the oxalic acid in it is dissolved, but also play a role in eliminating bacteria; and then do it with the tofu, the calcium in the tofu will not be destroyed. At the same time, it can also remove the bitter taste inside the spinach, making the spinach taste better.