Exercise 1: cold spinach
The ingredients are as follows: 500g of spinach, 30g of cooked peanuts, half a teaspoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 2 tablespoons of minced garlic, 2 tablespoons of pepper oil and 2 tablespoons of Chili oil.
The specific method is as follows: boil the water, add the oil, and then blanch the spinach. After blanching, take out the spinach and let it cool, then wring out the water, cut it into small pieces and put it in the pot. Add 30 grams of peanuts, 2 tablespoons of minced garlic, half a spoonful of salt, 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 2 tablespoons of Chili oil and 2 tablespoons of pepper oil, and then stir well with chopsticks.
Practice 2: Scrambled eggs with spinach and fungus
The ingredients are as follows: spinach 300g, auricularia auricula 50g, 2 eggs, salt 1 teaspoon.
The specific methods are as follows: shred the fungus after soaking, wash the spinach, beat the eggs into egg liquid, add water to boil, add 1 tablespoon oil after the water boils, blanch the spinach, then take out the fungus and blanch the water to control the water for later use, then wring the spinach, chop it for later use, heat it with oil, pour in the eggs and stir it quickly, and then stir it evenly.
Practice 3: fried noodles with spinach and eggs
The ingredients are as follows: spinach 1 00g, vermicelli 50g, 2 eggs, salt1teaspoon, 2 tablespoons light soy sauce.
The specific method is as follows: firstly, soak the vermicelli in advance, then add water to boil it, then cook the vermicelli in a pot, take out cold water, add oil and heat in the pot, add chopped spinach, stir-fry until soft, then add 2 eggs, stir-fry until cooked, then add vermicelli, add 1 teaspoon salt, add 2 tablespoons soy sauce, and stir-fry evenly with high fire to eat.
Practice 4: spinach and egg custard
The ingredients are as follows: 2 spinach, 4 eggs, half a teaspoon of salt, 1 bowl of warm water and 1 tablespoon of sesame oil.
The specific method is as follows: blanch spinach and chop it for later use, then beat the eggs into a dish, stir them into egg liquid with chopsticks, then filter them into a steaming dish with a honey sieve, add half a teaspoon of salt in warm water, stir them until they melt, then pour the salt and warm water into the egg liquid, stir them evenly, remove bubbles, then sprinkle the spinach into the dish, cover it with plastic wrap to prevent water vapor from dripping, and then poke several small holes in the plastic wrap for ventilation and steam.
Practice 5: soup spinach
The ingredients are as follows: 300g of spinach, preserved egg 1 piece, salted egg 1 piece, 3 cloves of garlic, 5 slices of ginger, 5 slices of carrot, salt 1 teaspoon, chicken essence 1 teaspoon, and chicken soup pot.
The specific method is as follows: spinach is washed, preserved eggs and salted eggs are steamed and cut into small pieces for later use. Then add chicken soup, preserved eggs and salted eggs, ginger slices, garlic slices and carrot slices, boil over high fire, add 65,438+0 teaspoons of salt to the chicken soup after boiling, add 65,438+0 teaspoons of chicken essence for seasoning, cook for another 5 minutes, then add 65,438+0 teaspoons of cooking oil, and put spinach into a pot to cook, and then take out the pot.