From the perspective of traditional Chinese medicine, spinach is sweet in taste and cool in nature. It can nourish yin and calm the liver, quench thirst and moisturize the intestines, nourish blood and stop bleeding. It can regulate the gastrointestinal tract and relieve constipation. Especially after eating greasy food, spinach not only promotes digestion and defecation, but also has the effect of "removing fire" and "removing dryness".

It is mentioned in "Materia Medica Seeking Truth" that it has the effects of relieving heat and toxins, dredging blood vessels, and benefiting the stomach.

The vitamin E and selenium in spinach also have anti-aging and cell growth-promoting effects. The riboflavin in spinach can also treat symptoms caused by autumn dryness, such as dermatitis, mouth ulcers, etc.

The editor below recommends 8 spinach recipes to give you a spinach feast~

Recipes | Jianjian Laboratory

Spinach with bean curd

-Ingredients-

200 grams of spinach, 2 small pieces of white fermented bean curd

1 tablespoon of bean curd juice, minced ginger, appropriate amount of salt

-Method-

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1. Add a pinch of salt to boil water in a pot, add spinach and blanch until soft, remove and drain and set aside;

2. Crush fermented bean curd and add bean curd juice and mix thoroughly;

3. Heat the pan with cold oil, add minced ginger and stir-fry until fragrant;

4. Add spinach, pour in the prepared bean curd and stir-fry evenly.

Recipe | Niuniu Ma Food

Cold Spinach Vermicelli

-Ingredients-

150g spinach, 100g dried vermicelli

< p>100g carrots, appropriate amount of cooking oil

3 dried red peppers, 25 Sichuan peppercorns

An appropriate amount of salt and fresh vegetable powder

An appropriate amount of balsamic vinegar and light soy sauce

-Method-

1. Clean the spinach and cut it into two sections, grate the carrot into thin strips;

2. Put cold water in the pot and dry Rinse the vermicelli with cold water and put it into the pot. After boiling, turn off the heat and simmer for one minute;

3. Take the cooked vermicelli out of the pot and drain it into cold water, then control the water content and set aside;

4. Put the shredded carrots into the hot water where the vermicelli has been boiled and blanch it for one minute, then drain it into cold water, then control the water and set aside;

5. Add a little cooking oil to the water and bring to a boil, then add in Blanch the spinach for one minute and turn off the heat;

6. Remove from cold water, squeeze out the water and set aside;

7. Place the prepared vermicelli, shredded carrots and spinach together In a basin;

8. Pour an appropriate amount of cooking oil into the wok and heat it up, add Sichuan peppercorns and dried red chili peppers and sauté until fragrant and turn off the heat;

9. Pour the hot oil into the pot. On the vermicelli, add salt, fresh vegetable powder, balsamic vinegar and light soy sauce according to your own taste;

10. Stir evenly.

Recipe | Melodious Kotoko

Spinach mixed with soybean sprouts

-Ingredients-

200g spinach, 200g soybean sprouts

< p>2 tablespoons rice vinegar, 1 tablespoon light soy sauce

2g salt, a little vegetable and fruit powder

1 teaspoon sesame oil, appropriate amount of white sesame seeds

-Method-

1. Remove the roots and wash the spinach, wash and drain the soybean sprouts;

2. Add enough water to the pot, bring to a boil, add the spinach and cook half of it Take it out after a few minutes;

3. Take out the spinach and immediately immerse it in cold water to cool;

4. Pour the soybean sprouts into boiling water and cook for 2 minutes, then take out and drain the water. ;

5. Drain the cooled spinach and cut into inch-long sections;

6. Put the spinach sections and soybean sprouts into a basin, add rice vinegar, light soy sauce, Add salt, vegetable and fruit powder and mix well;

7. Place the mixed vegetables on a plate, pour in sesame oil and sprinkle with white sesame seeds.