Spinach is a food with a particularly high vitamin A content. Red-rooted spinach is actually a traditional variety in China. Before we mention spinach, we will give it a very nice name, "red and green parrot", which is also a red root and green leaves. The planting position of red spinach is different: white spinach is planted in spring and summer. Because of the warm climate and short light period, Clara's pages are light in color. If there is not enough sunshine and less light, the leaves will turn light green and the vegetables will turn light green.

The color of red-rooted spinach is a combination of red and green, much like parrot feathers, and it is called parrot dish. Red-rooted spinach is rich in vitamin C, protein, carotene, oyster sauce, minerals and calcium, and also has the function of relaxing bowels and expelling toxins. Red-rooted spinach and red-rooted spinach have better nutrients such as carotene, vitamin C, calcium and potassium than white-rooted spinach, while the red VEM of red-rooted spinach comes from natural pigment and beet red pigment, which is a good natural antioxidant. Red spinach roots are better. Because red roots contain carotene. White root contains no carotene. Both white and red roots contain vitamin A and folic acid. There are many ways to eat spinach, such as cold spinach, spinach bag, spinach and so on.

White-rooted spinach and spinach are just different varieties. Red-rooted spinach belongs to domestic varieties, while white-rooted spinach belongs to foreign varieties. Red-rooted spinach has greener leaves, similar to dark green, shorter stems and smaller leaves, while white-rooted spinach has larger leaves, and red-rooted spinach has smaller leaves and higher nutritional value. Personally speaking, I still think fried potatoes are the best. Take a proper amount of spices, salt, 10g garlic, oyster sauce, sesame oil and cold spinach with red roots. 1. Wash the red-rooted spinach and break it by hand. 2. Heat the pot with boiling water, add the red spinach and scald it. 3. Pour in minced garlic, add salt and mix well.

After the spinach with red roots is watered, it is cooled, juiced, diced, chopped with agaric wool, diced with carrots, then mixed with blended oil, sesame oil, sal and thirteen spices clockwise, and the flour is fermented for about an hour.