Blanch the spinach before frying. The function of blanching is to remove the bitter taste of spinach, thus improving the edible taste of food, and in addition, it can keep the spinach bright green.

Spinach is rich in oxalic acid and saddle acid, which is the chief culprit of spinach bitterness, especially when it is not fully mature, the bitterness will be more serious and even numb.

The blanching time of spinach should be controlled at about 10 second, and it is best to blanch with hot water. Too long blanching time will make spinach sticky and reduce its taste.

Spinach is a common vegetable in life. After processing, it has a special flavor and a variety of cooking methods. It can be used to cook soup, cold salad, stir-fry or stir-fry or dish meat dishes.

Common practices include fried rice with spinach and pork liver, spinach porridge, egg spinach cake and so on. Understand the following points when buying:

1, try to buy spinach with thick leaves when buying spinach. Spinach can stretch better when you hold the roots with your hands.

2. When buying spinach, try to choose tender spinach. If the stems and leaves of spinach are old, there will be bolting and flowering, and local dark yellow discoloration of leaves. This kind of spinach is not recommended.