Can you make breakfast with spinach, and how do you make it?

I don't know if you have this feeling, many times I really don't know what to eat for breakfast, buns, fritters, pancakes or something to eat every day, I am tired of it, but I can't eat breakfast.

Today, I will bring you a piece of nutritious breakfast made of spinach, a simple steam, 5 minutes to get, fragrant, nutritious and non-greasy, the elderly and children like it.

First of all, we prepare a pot of spinach, cut it into sections, put it in a pot of boiling water, add a little vegetable oil and salt to blanch, vegetable oil can lock in nutrients, salt to increase the bottom taste, blanch for 30 seconds, mainly to remove the oxalic acid inside.

After the spinach is broken, pour it out and quickly rinse it with water to cool it, so that it can maintain a crisp taste. Then vigorously squeeze the water from the spinach and put it in a pot for later use.

Prepare a few more eggs, beat the egg whites and egg yolks in a bowl separately to increase the sense of layering, and stir the egg yolks and egg whites separately to break up.

Evenly brush the tray with vegetable oil to facilitate demoulding, put the freshly beaten egg whites and spinach together and stir well, then pour it into the tray and spread it flat, and then shake it up and down a few times to expel the air inside.

Boil half a pot of boiling water, put the eggs and spinach in it, and steam it over high heat for 3 minutes.

Take out the egg liquid after it is set, pour the egg yolk on top, shake it from side to side and spread it flat, and then put it back in the pot and continue to steam for 2 minutes.

After 2 minutes, we take it out, first use a tool to detach the edge, and then buckle it upside down, the spinach is green, the egg is tender, and it is fragrant and nutritious.

Cut it into small pieces and place it on a plate, and the layers of eggs wrap around the spinach, which is crispy and fragrant.

There is almost no seasoning in the whole steaming process, which completely retains the fragrance of spinach and eggs, and friends with a heavier taste can adjust the sauce when eating: half of the green and red peppers, cut them into small pieces and put them in a bowl, add salt, chicken powder, a little sugar, pour sesame oil, light soy sauce, and pour a little boiling water and stir evenly.

Ingredients: 4 spinach, 1 egg, 150 grams of flour, 1 teaspoon salt, appropriate amount of water. Step 1:

Clean the spinach you bought, then put it on the cutting board, cut it into small pieces, then put it in the juicer, add an appropriate amount of water, beat it into spinach juice, pour it into the soup bowl without filtering, and repeat the operation until all the spinach is juiced! Step 2: Crack 1 egg into the spinach juice, add 1 teaspoon of salt, then add 150 grams of cake flour, stir well into a thick and thin paste, scoop it up with a spoon, and slowly flow down in the best state!

Step 3: Start the electric baking pan or a non-stick pan, no need to brush the oil, the 8-inch electric baking pan is about three tablespoons of spinach batter, and then use a wooden spatula to scrape the batter flat, the thinner the better, heating and cooking, because it is relatively thin, it will cook quickly! Step 4:

About 1 minute, the spinach batter will solidify, then turn the dough, sear for 20 seconds, and then you can get out of the pan, repeat the operation, until all the spinach batter is done!

Of course, you can make breakfast. How to do it, it depends on what your taste is, if you have a heavy taste, you can fry a spinach in the morning.

Spinach can be used for breakfast. Blanch the spinach and squeeze the juice, then add an appropriate amount of eggs and flour, as well as diced ham or other ingredients, stir well, and spread out into pancakes.

Strictly speaking, it is reasonable to follow these steps.

Step 1: Pick and wash the spinach, cut it into sections, then light it in a wok, put an appropriate amount of water to boil, pour in and stir well, and the spinach will shrink. Don't wait until the pot is turned on again, then pour it out, and then put water when it collapses.

It is best to use squeezed spinach. Note: The main purpose of rubbing is to rub off excess water in spinach.

Moreover, spinach contains a lot of oxalic acid, so it will not have an astringent feeling after rubbing it with water.

Step 2: Beat three eggs in a bowl, stir well with chopsticks, put them in a frying pan and ignite them, add an appropriate amount of base oil, when the oil is warm, pour the eggs into the frying pan, turn off the heat and pour out.

The third step is to use a pot of scrambled eggs, continue to sit in the pot and ignite it, add an appropriate amount of base oil, cut some chopped green onions and minced garlic in advance, stir-fry, and pour in the kneaded spinach.

Step 4: Add salt to taste. Because spinach is not suitable for salt, it is too heavy. Mix the spinach and salt well, pour in the fried egg and stir well. Add a small amount of chicken broth and stir to combine.

It's as simple as that. As long as the spinach is not made into spinach soup, it is best to rub it with boiling water. Otherwise the spinach has too much moisture. When salt is added, it becomes difficult for the salt to absorb the flavor. Unsweetened spinach and other salts will fry too much if they have a taste.

Spinach and eggs can be made into dishes or soups. First of all, let's share how spinach and eggs are made. It's simple, but the order is different, and the flavor of the fried is different.

Scrambled eggs with spinach, some people scramble them with a particularly fishy taste, but some people make them taste particularly delicious. When scrambling spinach and eggs, be sure to pay attention to the first step. Once the eggs are fried, place them on a plate first.

The second step is to sauté the washed spinach and wait until the spinach is almost cooked before pouring in the omelette. Stir-fry twice and you're ready to cook. The eggs fried in this way have no fishy smell and are particularly delicious.

Let's talk about the method of spinach egg soup first. When this soup is cooked, it is the opposite of the dish of scrambled eggs with spinach. To make a delicious spinach egg soup, we first boil the water in the pot, then cut the washed spinach into small pieces and put it in the pot.

At this time, we must be careful not to cook spinach for too long. Once cooked, stir the beaten eggs well and quickly sprinkle them on top of the spinach. After a few dozen seconds, stir with a spoon.

Then mix the chopped green onion with salt and sesame oil and put it in the soup. Tastes great.

Combine the nutritional value of spinach with the nutritional value of eggs, and it is generally good to make soup. Especially drinking a bowl of hot spinach egg soup at night and eating less staple foods is also good for the body.

Cooking is an art, and putting fewer and fewer things in different order can affect the taste of the dish.

Yes, first blanch the spinach in boiling water. Then you can scramble it with eggs to make a delicious dish.

You can choose spinach egg cake, the taste is particularly fresh and delicious, and the outside is crispy and tender inside, it is also very nutritious and healthy, and is liked by many people, which can supplement the vitamins needed by the human body.

I think so, you can try to make a scrambled spinach with smooth eggs, which is simple and delicious, or you can try to make a spinach and egg sandwich, which is nutritionally balanced and delicious.

Spinach in sesame sauce] Ingredients required: 1 pound of spinach, 2 tablespoons of sesame paste, 1 spicy millet, 1 tablespoon of sesame oil, appropriate amount of salt, 1 tablespoon of light soy sauce, 2 cloves of garlic

1.Remove the old leaves and roots of the spinach, wash it and drain the water.

2.Finely chop the garlic and avoid choosing a tahini with too much oil slick in the bottle, as less oil slick means fresher.

3.Add water to the pot and boil, add a little salt, put in the spinach stems, after changing color, push the spinach leaves into the pot and blanch for about half a minute, the color of the spinach becomes dark green, and remove the spinach.

4.Immediately remove the spinach and put it in cold water to cool it to cool through. When blanching spinach, add a little salt to the water, which will make the color of spinach greener, after blanching, put it in cold water to cool, you can maintain the crisp and tender taste of spinach, and the color of spinach will not turn yellow.

5.Drain the spinach, then cut the spinach into pieces and place on a plate for later use.

6.Put the sesame sauce in a bowl, add salt, then add sesame oil, stir constantly with chopsticks, stir clockwise, pour in cold boiled water while stirring, pay attention to add water must be added in stages, at this time the sesame paste will be slowly diluted, just put the sesame paste until it has a sense of flow, add light soy sauce and minced garlic. Stir well so that the sesame sauce is ready.

7.Pour the prepared sesame sauce on the spinach and decorate it with chili rings, so that a plate of fragrant sesame sauce spinach is ready, and you can mix it when you eat.

Scrambled eggs with spinach fungus.

Material. Ingredients: dried fungus, eggs, spinach, garlic.

Seasoning: salt, mushroom essence.

Method. 1.Soak the dried fungus in warm water, then wash and remove the roots, and tear them into small flowers;

2.Wash the spinach and cut it into large pieces, mince the garlic;

3.Beat the eggs and set aside;

4.Scramble the eggs first and shovel them out for later use;

5.Add a little oil, stir-fry the pot and stir-fry the spinach and fungus until cooked, then add the scrambled eggs, and then add salt and mushroom essence to taste.

Efficacy: Spinach contains a large amount of plant crude fiber, which has the effect of promoting intestinal peristalsis, facilitating bowel movements, and can promote pancreatic secretion and help digestion. It has the best effect on hemorrhoids, chronic pancreatitis, constipation, anal fissure and other diseases.

The carotene contained in spinach is converted into vitamin A in the human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children. Black fungus has the effect of moisturizing and strong, moistening the lungs and nourishing the brain, lightening the body and strengthening the will, and the blood nourishing glory, replenishing blood and activating blood, calming pain and other effects, is a natural tonic, the combination of spinach and black fungus can perfectly burst out the nutrition of this dish, which can make the human body better absorb the various nutrients needed by the body.

To eat spinach, if you want to make full use of and absorb its nutrients, you must pay attention to: First, it is not advisable to eat spinach and cucumber together, as there will be vitamin C decomposition enzymes in cucumbers, which will destroy the vitamin C in spinach. Second, the cooking time should not be too long, because vitamin C is easy to oxidize when heated.

Third, spinach contains more oxalic acid, oxalic acid is not a nutrient needed by the human body, the human body intakes too much oxalic acid, which will hinder the body's absorption of calcium, and form insoluble calcium oxalate precipitation, so blanch the spinach with boiling water before eating to remove most of the oxalic acid, and will not lose the carotene in it. Fourth, the inorganic iron contained in spinach is an important component of hemoglobin and myoglobin, and it is necessary to better absorb the inorganic iron of spinach, and eat more high-protein foods when eating spinach. Fifth, spinach should not be cooked with tofu, because oxalic acid is most likely to form kidney stones or bladder stones in combination with calcium in the human body, if you appropriately increase the content of some calcium in the food, you can prevent the formation of stones, it is best to eat spinach with sardines or milk, carrots, citrus, etc.

In addition, it is also necessary to pay attention to eating spinach, eating it in the morning has the effect of clearing blood stasis, eating it at noon can replenish blood, and eating it at night can produce calcium deposits. Although spinach can be healthy and beneficial to the body, patients with gastrointestinal deficiency and diarrhea should eat less.

Beat into juice. You can drink spinach juice or boil spinach porridge...

Spinach 6 taels.

Oil to taste. Salt a teaspoon.

A little vegetable monosodium glutamate.

To prepare sautéed spinach.

Remove the roots of the spinach, remove the old leaves, rinse it and soak it in clean water for a while, and use your hands to simulate the action of the washing machine and stir and stir and wash away the sediment. Large spinach can be cut into segments.

Boil water in the pot, put in the spinach and blanch it (no more than 10 seconds), immediately remove the water and rinse it to cool, drain the oil pan, heat the spinach and stir-fry, add salt, add a little monosodium glutamate after stir-frying the water, and then add a little monosodium glutamate to put it out of the pot.

Foreword: Fast dish, non-greasy, light, and a plate of vegetable cakes, a nutritious and delicious breakfast. Spinach leaves are soft, smooth, delicious and rich in vitamin C, carotene, protein, and minerals such as iron, calcium, and phosphorus. It has the effect of replenishing blood and stopping bleeding, benefiting the five organs, clearing the stomach and intestines, regulating the middle qi, invigorating the blood vessels, quenching thirst and moistening the intestines, moistening yin and moistening dryness, nourishing yin and flattening the liver, and aiding digestion.

It is mainly used for the treatment of high blood pressure, headache, dizziness, red eyes, diabetes, constipation, indigestion, bruises, blood in the stool, scurvy, stool stagnation and other diseases. Spinach is soft and easy to digest after cooking, especially suitable for the old, young, sick and weak. People with high blood pressure, constipation, anemia, scurvy, computer workers, and beauty lovers should also eat spinach regularly.

Diabetics (especially those with type diabetes) often eat some spinach to help keep their blood sugar stable.

Ingredients: Ingredients.

Spinach 200g

200g flour with oil.

Salt to taste, sesame oil, green onion.

Appropriate amount of garlic to appropriate amount of steps.

1.The spinach grows too tall and the stalks on it are too thick, so pick them off separately and wash the spinach stalks 2Beat the juice in a food processor.

3.The tips of the spinach are also washed.

4.Blanch the tips of the spinach until the water boils and remove it.

5.Remove and chop.

6.Add an egg to the flour.

7.Add minced spinach and minced green onion and garlic.

8.Mix the dough with spinach juice.

9.Mix well and add refined salt.

10.Add a little sesame oil and mix well.

11.Heat the electric baking pan and brush the oil, pour the spinach batter into it and cook it, and one side is almost turned over.

Spinach can be eaten for breakfast and needs to be processed into a staple food.

Spinach glutinous rice bean paste cake.

Ingredients: spinach, glutinous rice flour, bean paste.

Excipients: vegetable oil, powdered sugar.

Method: 1. Wash the spinach and remove the stem, put the leaves with a little water and put it into the food processor to break it into juice 2, knead the dough with spinach juice and glutinous rice flour and white sugar powder, divide it into small agents, flatten it by hand 3, add bean paste filling, seal and rub it round, flatten it to become a glutinous rice cake blank 3, electrify the electric baking pan, preheat and brush with a layer of vegetable oil, add the cake blank, press the pie button, the sound of dripping, turn over and continue to fry until both sides are golden brown.

Tips: The more chopped the spinach leaves, the better, without filtering Glutinous rice cakes are easy to cook, not fried for a long time, or they will be pasted and eaten while they are hot.