Spinach and bell pepper salad

Ingredients

60 grams of spinach

40 grams of onions

25 grams of bell peppers

50 grams of tomatoes

50 grams of corn kernels

10 ml of olive oil

A little honey and salt each Method:

1 Wash the tomatoes and cut into slices and set aside.

2 Cut the washed bell peppers in half, remove the seeds, cut them into strips, and then dice them.

3 Cut the processed onions into strips, then cut into small pieces and set aside.

4 Cut the washed spinach into small pieces and set aside.

5 Pour appropriate amount of water into the pot and bring to a boil over high heat.

6 Pour in corn, bell peppers, and spinach, stir well, and cook until raw.

7 Take out the ingredients, put them in cold water to cool down, take them out and drain them.

8 Put the ingredients into a bowl, add a little salt, honey, and olive oil.

9 Stir quickly and evenly to add flavor to the ingredients.

10 Garnish the plate with tomatoes and add the mixed ingredients.

Spinach and pork liver soup, ingredients: spinach, pork liver, ginger slices, wolfberry, starch, light soy sauce, salt, pepper, sesame oil. 1. Wash the spinach, cut into sections, and soak the wolfberry in water. 2. Soak the pork liver in water for half an hour, wash and slice into slices. 3. Add starch, light soy sauce and pepper, mix well and marinate for 10 minutes. 4. Blanch the spinach in boiling water for half a minute, then remove and drain. 5. Blanch the marinated pork liver in boiling water for half a minute, remove and drain. 6. Pour water or stock into the pot and bring to a boil, add ginger slices and pork liver and cook for 1 minute, then add spinach, wolfberry, salt and sesame oil. Tip: Pork liver will become old if cooked for a long time, so blanch it quickly. Blanching spinach before eating can remove the oxalic acid and astringency in spinach.