1, frankincense water spinach. 300 grams of water spinach, 3 cloves of garlic, one piece of fermented bean curd, and proper amount of oil. Select and wash the water spinach, pat the garlic flat and prepare a piece of fermented bean curd. Hot oil, fire, fried garlic, fermented bean curd. Sufu is best crushed, but be careful not to burn it. Add water spinach and stir-fry until it is 80% cooked. Add the right amount of salt.

2, garlic spinach. Ingredients: 300g water spinach, proper amount of chicken essence, 3 cloves of garlic and proper amount of salt. Water spinach is segmented, one by one, and picked by hand; Wash and drain water; Cut garlic into minced garlic; Heat oil in a wok, stir-fry garlic quickly, pour spinach and stir-fry until soft, and season with salted chicken essence.

3. cold spinach. Ingredients: 300g of water spinach, 20g of shrimp skin, salt, monosodium glutamate, scallion oil, sesame oil and sesame seeds. Cut the old roots of Ipomoea aquatica, cut into sections, blanch with boiling water, and let it cool for later use. Soak shrimp skin in clear water to remove fishy smell and salty taste, put it in water spinach, add salt, monosodium glutamate, sesame oil and scallion oil and mix well.