Blanch the spinach for 1 to 2 minutes.

Spinach is a vegetable that is easy to ripen, so it does not take a long time to blanch spinach. Blanching is not only to make the spinach ripe, but also to remove the oxalic acid in the spinach.

After the water is boiled, add the spinach and take it out for about a minute. If you cook it for too long, the spinach will become soft and lose its crisp and tender texture, so the time does not need to be too long, just blanch it slightly to remove the oxalic acid. After blanching, all the water inside the spinach needs to be squeezed out, so that the cold spinach will be more flavorful.

Precautions for cooking spinach

1. It is not advisable to eat it with cucumbers and tofu. Cucumbers contain vitamin C-degrading enzymes that will completely destroy the vitamin C in spinach. . In addition, the combination of oxalic acid and calcium in the human body is most likely to form kidney stones or bladder stones. If the calcium content is appropriately increased in food, the formation of stones can be prevented.

2. The cooking time should not be too long, because vitamin C is easily oxidized when exposed to heat.

Reference for the above content: Baidu Encyclopedia-Spinach