First, garlic spinach raw materials: 400g of spinach, 50g of tremella, 50g of garlic, onion, ginger, vinegar, refined salt, sesame oil and monosodium glutamate. Methods: 1. Picking old leaves of spinach, removing roots, washing and cutting into pieces: peeling garlic and mashing 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 make a marinade. 2. Wash the pot with clear water, blanch it in the spinach section, take it out, let it cool, squeeze out the water by hand, put it in a plate, add tremella and shredded onion and ginger, pour in the seasoning marinade and mix well. Features: fresh and salty, with strong garlic flavor. Second, pine nuts and spinach materials (4 people): spinach 1 (about 300g), minced garlic 1 tsp, pine nuts 1 tsp, 2 tsps of salad oil, a little pepper: 1, spinach quickly blanched and drained. 2. Heat salad oil and stir-fry pine nuts and minced garlic over medium heat. 3. When browned, add the drained spinach, stir fry over high fire, and season with salt and pepper. 3. Eggs Stir-fried Spinach Ingredients: 350g of spinach, 2 eggs, 50g of oil, salt 65438+ minced onion and ginger. Proper production process: 1, eggs in a bowl, add 2g of salt and mix well for later use; Wash spinach and cut it into 3cm long. 2. Put the pan on the fire, add oil, heat it, pour in the eggs and stir-fry until cooked, then heat the remaining oil, add onion, Jiang Mo wok and rice, stir-fry the spinach with salt, then pour in the eggs and spinach and stir-fry for several times. Fourth, the characteristics of spinach fillet soup: increasing milk, promoting lactation, benefiting five internal organs, promoting digestion, eliminating dampness and diuresis, and generating blood. Ingredients: 250g carp. Ingredients: spinach100g, ham 25g. Seasoning: cooking wine, onion, ginger slices, refined salt, monosodium glutamate, a little lard. Production process: 1. Scales and intestinal impurities of carp are removed, washed, cut into 0.5 cm thick slices and soaked in refined salt and cooking wine for half an hour. 2. Wash the spinach, cut into pieces, saute until fragrant, stir-fry the fish fillets slightly, then add appropriate amount of water, boil over high fire, simmer for 20 minutes, add the spinach pieces, adjust the taste, sprinkle with minced ham, add monosodium glutamate and put them in a soup bowl. 5. Stir-fried beef with spinach has the functions of invigorating spleen and stomach, benefiting qi and blood, and strengthening bones and muscles. Spinach is rich in iron, which is suitable for patients with iron deficiency anemia during pregnancy. Ingredients: 50g beef tenderloin, 200g spinach, 5g starch, 5g soy sauce cooking wine, 20g vegetable oil, 2.5g onion and 2.5g Jiang Mo. Output: 1. Sliced tenderloin, soaked with 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, add ginger and chopped green onion and stir-fry, 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 for a few times over high heat, add salt and mix well. Characteristics: the meat is tender, light and palatable. Anti-astringency method of spinach Most people stir-fry spinach with astringency in their mouths. This is because spinach contains oxalic acid. But if you add a little white wine when frying spinach, the fried spinach not only has no astringency, but also has a faint fragrance. Because the main component of liquor is ethanol, oxalic acid in spinach reacts with ethanol in liquor to form ester, which is fragrant. Spinach is a very nutritious plant, and it is generally believed that spinach and tofu should not be cooked together. If spinach and tofu are cooked together, first blanch the spinach, let the oxalic acid in it dissolve and destroy the 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.