Yuba cannot be eaten with foods high in oxalic acid. The reason is that yuba contains high calcium. Calcium and oxalic acid can form insoluble or incompatible calcium oxalate, which affects the absorption of calcium, such as spinach, bamboo shoots, and amaranth. etc. are high in oxalic acid. However, if spinach, bamboo shoots and other foods high in oxalic acid are first boiled in boiling water, most of the oxalic acid can be removed and its effects can be reduced. They can also be eaten together.

How to stir-fry spinach with yuba:

1. Prepare an appropriate amount of yuba and soak it until soft.

2. Prepare some spinach and rinse it with water.

3. Remove the roots from the washed spinach and cut into sections for later use.

4. Cut the soaked yuba into sections and set aside.

5. Prepare some dried chilies and cut them into sections, cut the garlic into slices, and cut the carrots into slices for later use.

6. Boil a pot of water and blanch the yuba. After the water boils, pour it down and blanch it for about fifteen seconds. Take it out and control the water for later use.

7. Boil another pot of water and blanch the spinach. After the water boils, add a little cooking oil and blanch the spinach for a few seconds. Take it out and control the water for later use.

8. Heat oil in a pan, add dried chili peppers and garlic and stir-fry until fragrant. Add carrots and bean curd sticks.

9. Stir-fry for about two minutes. Stir-fry the yuba until cooked, add the spinach and stir-fry. Add appropriate amount of salt, chicken essence and pepper.

10. Stir well and serve.