1. Spinach with garlic paste
Ingredients: 400 grams of spinach, 50 grams of white fungus, 50 grams of garlic, appropriate amounts of onions, ginger, vinegar, refined salt, sesame oil, and MSG.
Preparation method:
1. Pick the old leaves of spinach, remove the roots, wash and cut into inches: peel the garlic and pound into minced garlic; shred the green onion and ginger: vinegar Add sesame oil, refined salt, monosodium glutamate and minced garlic into a bowl and mix well to make marinade.
2. Take a pot, add water and drain it, put in the spinach segments and blanch them briefly, take them out, let them cool, squeeze out the water with your hands and put them on a plate, add white fungus, shredded green onion and ginger, pour in the seasoning marinade, Mix well and serve.
Features: Fresh, salty and delicious, with rich garlic flavor.
2. Spinach with pine nuts
Ingredients (for 4 people):
1 handful of spinach (about 300g), 1 tsp of minced garlic, 1 tbsp of pine nuts , 2 tablespoons of salad oil, a little pepper
Method:
1. Blanch the spinach quickly with water, drain the water and cut into sections.
2. Heat the salad oil and slowly fry the pine nuts and minced garlic over medium heat.
3. After frying until brown, add the drained spinach, fry quickly over high heat, and season with salt and pepper.
3. Stir-fried spinach with eggs
Ingredients:
350 grams of spinach, 2 eggs, 50 grams of oil, 10 grams of salt, appropriate amounts of chopped green onion and ginger
Production process:
1. Crack the eggs into a bowl, add 2 grams of salt, mix well and set aside; wash the spinach and cut it into 3 cm lengths.
2. Put the pot on the fire, add oil, when it is hot, pour in the eggs and stir-fry until cooked. Set aside. Heat the remaining oil, add green onions, minced ginger, stir-fry spinach with rice, add salt, then pour and stir-fry. Just fry the eggs and spinach for a few times and it's ready.
4. Spinach and fish fillet soup
Features: increasing breasts, clearing breasts, benefiting the five internal organs, clearing the intestines and stomach, dehumidifying, diuretic and promoting blood circulation, etc.
Ingredients: 250 grams of carp meat
Ingredients: 100 grams of spinach, 25 grams of ham.
Seasoning: Appropriate amounts of cooking wine, green onions, ginger slices, refined salt, MSG, and a little lard.
Production process:
1. Remove the scales and intestines from the carp, wash it, cut it into 0.5 cm thick slices, and soak it with refined salt and cooking wine for half an hour.
2. Wash the spinach and cut it into sections, stir out the fragrance, then fry the fish fillets briefly, then add an appropriate amount of water, boil over high heat and simmer over low heat for 20 minutes, add the spinach sections, and adjust the flavor , sprinkle in minced ham, add MSG, and put it into a soup bowl.
5. Stir-fried spinach with beef
Beef has the functions of nourishing the spleen and stomach, replenishing qi and blood, and strengthening muscles and bones. Spinach is rich in iron. This dish is suitable for patients with iron deficiency anemia during pregnancy.
Ingredients:
50g beef tenderloin, 200g spinach, 5g starch, 5g each soy sauce and cooking wine, 20g vegetable oil, 2.5g each of green onion and minced ginger.
Preparation:
1. Cut the beef tenderloin into thin slices, mix the starch, soy sauce, cooking wine, and minced ginger into the juice and soak it; wash the spinach and blanch it in boiling water. Remove, drain, and cut into sections.
2. Put the pot on the fire, add oil, stir-fry the minced ginger and green onion, then add the soaked beef slices, stir-fry quickly over high heat, take it out, and now heat the remaining oil. Finally, add spinach and beef slices, stir-fry for a few times over high heat, add salt, and mix well.
Features: Tender meat, light and delicious.
How to prevent spinach from being astringent
Most people will feel astringent in their mouths when they fry spinach. This is because spinach contains oxalic acid. But if you add a little white wine when frying spinach, then the fried spinach will not only have no astringent taste, but also have a refreshing fragrance. Because the main component of liquor is ethanol, the oxalic acid in the spinach reacts with the ethanol in the liquor to form ester, and the ester has a fragrance.
Spinach is a very nutritious plant. Most people think that spinach and tofu should not be cooked together. If you cook spinach and tofu together, blanch the spinach first to dissolve the oxalic acid in it and eliminate bacteria; then cook it with tofu so that the calcium in the tofu will not be destroyed.
At the same time, the bitterness in spinach can also be removed to make spinach taste better.