How to make spinach delicious, how to make spinach delicious

Spinach chruff. Materials.

4 eggs; 70g of low-gluten flour; spinach juice 55g; corn oil 45g; 60g caster sugar

Method. Preparation: Wash the raw spinach and add a small amount of water to squeeze the juice (really a little bit, you can also squeeze it directly without adding water), sieve the low-gluten flour, separate the egg yolk and egg white, and put the egg whites in the freezer for later use.

Pour oil, 20g sugar and spinach juice into a bowl and stir until the sugar is melted and the liquid emulsified. Sift in the low-gluten flour and stir until there is no dry powder. Add the egg yolks and continue to stir well.

Preheat the oven to 170°. Whip the egg whites at high speed, and add the remaining 40g of sugar to the egg whites three times. The whisk touches the wall of the basin vertically, and the left hand slowly rotates the beater counterclockwise.

Last-minute low-speed finishing of proteins to eliminate large bubbles. Beat until wet to dry. Take one-third of the meringue into the egg yolk paste and mix evenly, cut the spatula from the middle to the bottom of the basin and scrape it up, while constantly turning the egg bowl counterclockwise.

After mixing, pour in the remaining two-thirds of the meringue, turn the spatula clockwise against the wall of the basin to turn in the coarser meringue around it, and continue to stir. The tossed cake batter is delicate and shiny. Pour the cake batter into the mold from a height of 10cm, stir it slightly with a spoon, press the hollow column with the thumbs of both hands, and then lift the mold and shake it lightly to remove large bubbles.

Oven middle and lower layer, 160° for 35 minutes (time temperature is for reference only). The disadvantage of a small oven is this, the top of the cake is too close to the top tube, and by 20 minutes it must be covered with tin foil, otherwise it will come out with a big black face! Immediately shake the mold to remove the hot gas, and remove the mold after cooling.

Spinach is better for soup. The method is: wash the spinach, boil the water into the spinach, blanch, blanching is the best to put some oil, so that the color of the blanched spinach is better.

Blanch over cold water, form a ball, put oil in the pot, add green onions, ginger and garlic to stir-fry until fragrant, and fill the soup. It is ready to beat an egg and set aside. The water boils down the spinach, the water turns on again to drizzle off the egg wash, the water turns on again and turns off the heat, and the delicious spinach soup is completed.

Spinach with carrots and peanuts is absolutely amazing, come in and learn.

Spinach is eaten by kids, even his dad.

Delicious food takes time to settle.

In doing so, the child likes to eat.

1. Cold peanut spinach.

Ingredients: 300g spinach, 50g walnut kernels, 50g crushed spicy peanuts, 50g wolfberry, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of light soy sauce.

Method:1Ingredients: 300 grams of spinach, 50 grams of walnut kernels, 50 grams of spicy peanuts, 5 grams of wolfberry.

2.Wash the spinach and blanch it in boiling water.

3.Remove the blanched spinach and let it cool in cold water.

4.Drain and cut into sections.

5.Pour the chopped spicy peanuts into the spinach.

6.Add the walnut kernels.

7.Add the goji berries.

8.Add a little light soy sauce, salt and sesame oil and mix well.

Tips: The oxalic acid and calcium salt contained in spinach can be combined into calcium oxalate crystals, which makes the urine color of nephritis patients cloudy, and the casts and salt crystals increase, so people with nephritis and kidney stones should not eat.

2. Stir-fried spinach with cabbage.

Ingredients: 200g of cabbage, 100g of spinach, appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, 1 dried chili.

Method:1Wash the cabbage and cut into shreds.

2.Wash the spinach and cut into sections.

3.Heat oil in a wok and stir-fry with dried chili peppers until fragrant.

4.Pour in the shredded cabbage and stir-fry.

5.Stir-fry the cabbage for one minute, then add the spinach and stir-fry.

6.Put salt. 7.Allspice.

8.Stir-fry for one minute and remove from pan.

Tips: Don't fry cabbage and spinach for too long, as they will destroy all the nutrients in the dish.

Blanching is required! Spinach is a nutritious member of the leafy green vegetable family (rich in folic acid, vitamin C, vitamin K, lutein, antioxidants, dietary fiber, etc.), good taste, and very cheap in supermarkets all year round. Although spinach has so many benefits, because it contains more oxalic acid, if you don't blanch it directly without boiling water, oxalic acid will make your teeth feel astringent and affect the taste.

In addition, oxalic acid will also combine with calcium in food to form calcium oxalate, which affects calcium absorption. If the spinach is blanched in boiling water, the oxalic acid in the spinach is reduced by 10%.

Seventy or eighty, and the oxalic acid content of other vegetables is about the same, becoming a nutritious and delicious green leafy vegetable.

Spinach, also known as pineapple, red root green, Persian grass, parrot green, is an annual or biennial herbaceous plant. Native to Iran, it was cultivated 2,000 years ago, and spinach was cultivated in China during the Tang Dynasty. The taproot of spinach is well developed, rosette-shaped, dark green, fleshy and red, sweet and edible.

The stems and leaves of spinach are soft and tender, delicious and fresh, and rich in nutrients.

Be sure to blanch spinach before eating it. Among all vegetables, spinach has the highest oxalic acid content, which is easy to combine with the calcium eaten by the human body to form insoluble calcium oxalate, which not only cannot be absorbed and utilized by the human body, but also hinders the absorption of calcium by the human body. After blanching, most of the oxalic acid in spinach will be destroyed and released.

The purpose of blanching spinach is to destroy the oxalic acid it contains (when spinach is not blanched, the taste is astringent, and the astringency is caused by oxalic acid), second, it can also remove the germs and harmful substances carried on the surface of spinach, and third, it can also avoid a large amount of cherry sedan soup caused by direct cooking. If spinach is stir-fried with tofu, it must be blanched because oxalic acid combines with the calcium in the tofu to form calcium oxalate, which is not easily digestible.

When blanching spinach, pay attention: the rhizomes and leaves of spinach should be blanched separately, put the stems first, and the water will open the leaves, it only takes 30 seconds. Adding some oil and salt when blanching can reduce the loss of nutrients and make the spinach green.

Blanched spinach should be quickly put into cold water to cool to keep the spinach green.

The oxalic acid and calcium salt contained in spinach can be combined to form calcium oxalate crystals, which makes the urine color of nephritis patients cloudy, and the casts and salt crystals increase, so nephritis and kidney stones are not suitable for eating. If you are taking calcium tablets, it is best to eat less or no spinach. It is best not to eat spinach in children with diarrhea.

Ingredients: 300 grams of spinach, 5 grams of salt, 3 grams of chicken essence, 5 grams of Sichuan pepper, 3 grams of light soy sauce, 5 chives, 5 grams of red pepper, 5 grams of white sesame seeds, 5 grams of sugar, 1 tablespoon of vegetable oil Method 1: Wash the spinach and remove the roots, cut the red pepper into small pieces, and cut the chives into sections. Wash the spinach and remove the roots, cut the red pepper into small pieces, cut the chives into sections 2, bring the water to a boil in the pot, put the spinach into the hot until it changes color, and then remove it immediately.

Bring the water to a boil in a pot, put the spinach into the mold and blanch it until it changes color, and then remove it immediately 3. Put the spinach in a large bowl, add salt, chicken essence, mix well, add a little sugar and light soy sauce. Put the spinach in a large bowl, add salt, chicken essence, mix well, add a little sugar and light soy sauce 4, put a little vegetable oil in the pot, turn on low heat to put the pepper and chives in the Wang yard, boil until the color is done, and remove the green onion and peppercorns. Put a little vegetable oil in the pot, turn on low heat and put the peppercorns and chives into 5, put in the white sesame seeds when the oil is half hot, and the sesame seeds turn yellow and the fragrance wafts out.

Put white sesame seeds in the hot oil until the sesame seeds turn yellow and the fragrance wafts out 6. Pour hot oil on the spinach, sprinkle with red pepper grains, mix well and then put it on a plate and eat.

Spinach tossed with vermicelli.

Ingredients: spinach, vermicelli, garlic, red pepper, carrots.

Seasoning: vegetable oil, salt, light soy sauce, aged vinegar, sugar, sesame oil, scallion oil, chili oil.

1.Wash a handful of spinach and set aside, pat a few garlic grains flat and cut into minced garlic, cut half a red pepper into red pepper grains, half a carrot, and cut into even shreds.

2.Boil water in a pot, add a little vegetable oil, after the water boils, first add the shredded carrots, blanch for 30 seconds, then add the spinach and vermicelli, continue to blanch for 30 seconds, pour into the colander to control the water, and then cool the water for later use.

3.Take a mixing bowl, pour in minced garlic and red pepper, add salt, light soy sauce, aged vinegar, sugar, sesame oil, scallion oil, chili oil, stir with chopsticks to dissolve the seasoning.

4.Pour in the water-controlled vermicelli and spinach, stir well to make the seasoning and ingredients blend together, mix well and put it on a plate, and then serve it.

Here's how to make spinach delicious:

Ingredients: 300 grams of spinach, a spoonful of peanuts, 1 gram of salt, 5 ml of soy sauce, 10 ml of vinegar, an appropriate amount of cooking oil, two dried chili peppers, a spoonful of chili noodles, etc.

1. First pick the spinach, wash it with water, and then control the moisture. If you feel that the spinach is too long and it is not convenient to mix and eat, you can cut the spinach into two sections with a knife.

2. Boil water in a pot, open the water into the spinach, blanch the water, blanch for a few seconds, the spinach is blanched thoroughly, then take out the spinach, pass a little cold water, and completely cool the spinach.

<>4. Heat the pot, then pour in an appropriate amount of cooking oil, add dried chili peppers and chili noodles, stir-fry over low heat until fragrant, and heat the oil.

5. Quickly pour the freshly boiled hot oil over the spinach, then stir well with chopsticks and pour it into a plate. The spicy and refreshing hors d'oeuvres are ready.

Summary. The delicious preparation of spinach is as follows: 1After washing the spinach, boil it in a pot under water, boil for 20 seconds to remove oxalic acid, then remove it and squeeze out the water and cut it into sections.

2.Beat 4 eggs into a bowl, stir and beat into egg liquid, then add 2 times the cold boiled water of the egg liquid, then add 2 grams of salt and stir evenly into the strainer to sieve out the bubbles and unbroken egg whites, so that the steamed egg custard is more smooth and tender. 3.

After the water in the steamer is boiled, put the egg mixture in it, turn on medium-low heat and steam for 10 minutes to cook. 4.Finely chop the garlic, cut the red pepper into a bowl, add 2 grams of salt, 1 gram of monosodium glutamate, a little sugar to enhance freshness, 10 grams of light soy sauce, 5 grams of aged vinegar, 5 grams of bright oil, 5 grams of sesame oil and stir well.

After a few minutes, take out the spinach egg custard, put it upside down on the cutting board, cut it into even squares and put it on the plate, and pour the seasoned sauce on it.

The delicious preparation of spinach is as follows: 1After washing the spinach, boil it in a pot under water, boil for 20 seconds to remove oxalic acid, then remove it and squeeze out the water and cut it into sections. 2.

Beat 4 eggs into a bowl, stir and beat into egg liquid, then add 2 times the cold boiled water of the egg liquid, then add 2 grams of salt and stir evenly into the strainer to sieve out the bubbles and unbroken egg whites, so that the steamed egg custard is more smooth and tender. 3.After the water in the steamer is boiled, put the egg mixture in it, turn on medium-low heat and steam for 10 minutes to cook.

4.Finely chop the garlic, cut the red pepper into a bowl, add 2 grams of salt, 1 gram of monosodium glutamate, a little sugar to enhance freshness, 10 grams of light soy sauce, 5 grams of aged vinegar, 5 grams of bright oil, 5 grams of sesame oil and stir well. After a few minutes, take out the spinach egg custard, put it upside down on the cutting board, cut it into even squares and put it on the plate, and pour the seasoned sauce on it.

The spinach made this way tastes good, so you can try it.