Wei Zi dubbing dishes

Cooking: Put water that can submerge spinach in the pot, add salt to the water, add a little oil consumption and soybean oil when the water boils, stir well, and then blanch the spinach in the pot. When the water in the pot seems to be boiling, you can take out the spinach. Usually I put a little oyster sauce on the blanched spinach, add a few drops of sesame oil and heat it in the pot, then turn the dish over and serve it directly. Green, fresh and refreshing. When stir-frying spinach, stir-fry it quickly with high fire, stir-fry it and put it on a plate. This will make spinach more crisp and delicious. If the fire is too small or the cooking time is too long, the spinach will be fried soft, which will affect the taste of spinach.

The reason why boiled spinach cannot be "fried" is because spinach is rich in oxalic acid. Too much oxalic acid will affect the body's absorption of calcium, and oxalic acid is soluble in water. The spinach in our home is all small red root spinach, which is a red-billed green Ying Ge made by wild Lagerstroemia indica in Gege, Zhu Huan. This kind of spinach does not need to be rooted, and the fried roots taste sweeter, which is not only beautiful but also delicious.

Fried spinach must be fresh and green. Some spinach leaves are very big, so it tastes older. It is best to choose fresh green spinach, so that the fried color looks better. Blanch the spinach with boiling water before cooking, take out the filtered water, put the base oil in the pot, heat it, add the garlic and stir-fry, finally add the spinach and stir-fry evenly, leave the fire, add the seasoning, stir-fry for a few times with high fire, pour some oil and stir-fry, and then take out.

Scrambled eggs with spinach: Green spinach is the stalk of spinach, and the silver bud of green spinach is crisp and refreshing, which is the petiole of spinach. You need to choose green spinach. Cut off the roots and cut the slender petioles into neat inches. Choose washed spinach, put four eggs in a bowl and fry until cooked. Add spinach and stir fry, so that a spinach scrambled egg is ready.

Studies have shown that 50-80% oxalic acid can be removed from spinach by boiling it in hot water. If you put more water in boiling water, it will take longer to boil, and more oxalic acid can be removed.