Because spinach contains a lot of oxalic acid, it tastes very astringent, and blanching can greatly reduce the astringent feeling. You can wash the spinach first, then blanch it in boiling hot water and cook it for 10 second. When cooking, add a spoonful of edible salt to the pot and stir well to lock the nutrition in spinach and keep it green.

Because the blanching of spinach destroys the chloroplast cell membrane of the whole spinach, it is easier to cook the whole spinach. In addition, the blanching time is short, and a spoonful of salt and oil are needed at the same time. Spinach blanched with salt water is not easy to boil, and the oil on the water surface will keep it green, so it is not easy to turn black after being cooked. Therefore, spinach can be fried quickly, and it is green and fragrant.

Tips for cooking "blanched spinach";

1, spinach blanching is to separate the stems and leaves first, in order to keep the two heated uniformly and to avoid the leaves being too soft and tasteless after blanching.

2. The reason why spinach is boiled with a spoonful of salt is to increase the electrolyte and water concentration of water, so that spinach is not easy to rot after boiling.

Adding a spoonful of oil to blanched spinach has two advantages. First, blanched spinach is more fragrant in oil, and second, it is not easy to be oxidized by air.

4. The reason why spinach needs to be put into cold water immediately after blanching is to make spinach cool instantly, so as to avoid the organic acid inside spinach from being heated continuously, which will lead to the degeneration and blackening of chlorophyll. So it needs to be cooled immediately, so that spinach can stay green for a long time without turning black.

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