1, fried spinach
Ingredients: 300g of tender stems and leaves of spinach, onion, shredded ginger, vegetable oil, soy sauce, refined salt, cooking wine and monosodium glutamate. Practice: clean the spinach, split the root with a knife, then cut it into 3 cm long sections, blanch it with boiling water, remove it and drain it; After the wok is on fire, add vegetable oil and heat it to 70%, then add spinach, add soy sauce, refined salt, cooking wine and monosodium glutamate, turn it over and take it out.
2. Spicy spinach
Ingredients: spinach S00g, salt 5g, sugar 3g, monosodium glutamate 1g, chopped green onion 15g, sesame oil 10g, and vegetable oil 25g. Practice: wash the spinach, control the moisture, and cut it into inches. Put the pot on high fire, add oil, salt and chopped green onion and stir-fry until the spinach is almost cooked, add monosodium glutamate, sugar and sesame oil and stir well, then take out the pot and plate.
Recommendation of spinach selection method
1. Look at the leaves of spinach. If there are yellow spots on the leaves or holes bitten by many insects, don't buy such spinach. Generally speaking, most spinach with yellow spots gets sick while growing. Normal spinach leaves are green without yellow spots.
2. See if there are any spinach flowers. Generally, spinach doesn't bloom after eating. When the spinach blooms, it is obvious that the spinach is very old. Although I ate spinach leaves, it was obviously too late to eat them when the spinach bloomed. Nutrition and taste are not as tender as tender.
3. Look at the roots of spinach. Generally, fresh spinach has red roots, short petioles and wide leaves. This kind of spinach tastes better.