Ingredients: 400g spinach, 50g tremella, 50g garlic, onion, ginger, vinegar, refined salt, sesame oil and monosodium glutamate.
Method:
1. Remove old leaves from spinach, remove roots, wash and cut into pieces: peel garlic and mash it into garlic; Shredded onion and ginger: put vinegar sesame oil, refined salt, monosodium glutamate and mashed garlic into a bowl and mix well to form a marinade.
2. Wash the pot with water, blanch the spinach, take it out and let it cool, squeeze it dry by hand, put it in a plate, add tremella, shredded onion and shredded ginger, and pour in seasoning and marinade to mix well.
Features: fresh and salty, with strong garlic flavor.
Second, pine nuts and spinach.
Materials (4 persons):
1 a handful of spinach (about 300g), 1 teaspoon of minced garlic, 1 teaspoon of pine nuts, 2 teaspoons of salad oil and a little pepper.
Exercise:
1. Rapidly blanch the spinach with water, drain the water and cut into sections.
2. Heat salad oil and stir-fry pine nuts and minced garlic over medium heat.
3. After browning, add the drained spinach, stir fry over high fire and season with salt and pepper.
Third, stir-fried spinach with eggs.
Raw materials:
350g of spinach, 2 eggs, 50g of oil and 0/0g of salt.
Production process:
1. Beat the eggs into a bowl, add 2g of salt and mix well for later use; Wash the spinach and cut it into 3 cm long sections.
2. Put the pan on the fire, add oil, heat it, pour in eggs and stir-fry until cooked, then heat the remaining oil, add onion, Jiang Mo wok and rice, stir-fry spinach with salt, then pour in eggs and spinach and stir-fry several times.
Four, spinach fillet soup
Features: increasing and promoting lactation, benefiting the five internal organs, promoting digestion, eliminating dampness and diuresis, and generating blood.
Ingredients: 250g carp meat.
Ingredients: spinach100g, ham 25g.
Seasoning: cooking wine, onion, ginger slices, refined salt, monosodium glutamate, a little lard.
Production process:
1. carp scales and intestinal impurities were removed, washed, cut into 0.5 cm thick slices and marinated with refined salt and cooking wine for half an hour.
2. Wash the spinach, cut it into pieces, and burst into fragrance. Fry the fish fillets slightly, then add a proper amount of water. After the fire is boiled, turn to low heat and stew for 20 minutes. Add the spinach pieces, adjust the taste, sprinkle with minced ham, and put monosodium glutamate into the soup bowl.
Five, beef stir-fried spinach
Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, and strengthening bones and muscles. Spinach is rich in iron and suitable for pregnant women with iron deficiency anemia.
Raw materials:
50g of beef tenderloin, 200g of spinach, 5g of starch, 5g of soy sauce and cooking wine, 20g of vegetable oil, 2g of onion and 2g of Jiang Mo.
Making:
1. Slice beef tenderloin and soak it in starch, soy sauce, cooking wine and Jiang Mo. Wash spinach, blanch with boiling water, remove and drain, and cut into pieces.
2. Put the pot on fire, add oil to heat it, stir-fry ginger and chopped green onion, then add the soaked beef slices, stir-fry over high fire and take them out. Now, after heating the remaining oil, add spinach and beef slices, stir-fry with high fire for a few times, add salt and mix well.
Characteristics: the meat is tender, light and palatable.
Anti-astringency method of spinach
Most people have a astringent taste in their mouths when they fry spinach. This is because spinach contains oxalic acid. However, if you add a little white wine when frying spinach, the fried spinach will not only have no astringency, but also have a faint fragrance. Because the main component of liquor is ethanol, oxalic acid in spinach reacts with ethanol in liquor to form ester, which has fragrance.
Spinach is a very nutritious plant. It is generally believed that spinach and tofu should not be cooked together. If spinach and tofu are cooked together, the spinach should be blanched first, which can dissolve oxalic acid and eliminate bacteria. If cooked with tofu, the calcium in tofu will not be destroyed. At the same time, it can also remove the bitter taste of spinach and make it taste better.