How to make spinach delicious Oh me, how can spinach be delicious

Spinach in sesame sauce. Materials.

Spinach; Sesame; Salt; Monosodium glutamate; Sugar; Garlic; Hot water.

Method. Wash the spinach and blanch it in the water, cool the water, squeeze the water clean, put it in a small bowl and compact, buckle it upside down on the plate, and then take the small bowl down, and form a spoonful of sesame paste, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of monosodium glutamate, an appropriate amount of hot water Stir evenly with a spoon, add garlic paste and stir evenly and pour it on the spinach.

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

For picky eaters, mothers don't want to try this...

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.