What kind of dish is red root spinach? There is a dish of red root, not spinach, what is it, and the

Red root spinach is also spinach, red root spinach is a native variety, white spinach is an alien variety, white root spinach is cooked, the taste is relatively soft, and there is an astringent taste.

Red root spinach is cooked, not easy to become soft, the taste is a little natural with a light sweetness, red root spinach contains nutrients, carotene, vitamin C, than white root spinach is relatively high, do not go to the root when eating red root spinach, red root is very good for the human body, when eating spinach must be blanched, because spinach contains oxalic acid, so that oxalic acid can be removed.

We all hope to have a healthy body, so we must eat more vegetables, and among the vegetables, red root spinach is the most familiar to us, its nutritional value is also very high, spinach is a vegetable with high iron content, often eat spinach root can replenish blood, relieve constipation, is good for the stomach, red root spinach root has rich nutrition, spinach root can be eaten with ginger.

The nutritional value of red root spinach is very high, the root of spinach is red, and the stems and leaves of spinach are green, so it is called red-billed green parrot, do not go to the root when eating spinach, if the spinach root is cut off, it is a pity. Spinach is a vegetable with a high iron content, and eating spinach often can replenish blood, and the use of spinach root is very small, but its root can be eaten. Spinach root is rich in nutrients, as well as cellulose and a variety of vitamins and minerals, but spinach root does not contain fat, can be eaten with ginger, red root spinach can also be made into porridge to drink, take half a pound of spinach root and ten grams of chicken gold together into porridge, eat once a day, can benefit the five organs, at the same time can also quench thirst and moisten the intestines, fresh spinach root also has a good effect of nourishing blood and hemostasis, and it is also good for the stomach and intestines, can be used for high blood pressure and constipation and other symptoms.

Red root spinach can be eaten cold, can also be fried to eat, the spinach is washed and cut into segments, the ginger is peeled and washed and cut into shreds, add an appropriate amount of water to the pot and boil on the fire, and then put in the spinach, take it out and drain the water while staying in the boiling water slightly, gently squeeze the water and put it on the plate to shake it off and cool, and then add ginger shredded vinegar, salt and soy sauce, sesame oil, pepper and monosodium glutamate and stir together, spinach can clean up the heat poison in the human stomach, spinach is very low in calories and will not get fat if you eat it often.

Red root spinach has a great effect on it can consume food and nourish the stomach, help the secretion of gastric acid and the digestion of food, can also relieve back pain, can also prevent constipation, and can also significantly reduce the incidence of hypertension and stroke, and has a significant protective effect on human cardiovascular disease, and is also very beneficial for growing children, which can promote growth and development.

Red root spinach is also spinach, it's just a different variety.

Red amaranth is also known as spiny amaranth, wild amaranth, wild amaranth, wild amaranth, three-color amaranth, cotton amaranth, green amaranth, wild amaranth, and rice amaranth.

Amaranth is the stem and leaf of the annual herbaceous plant Amaranth of the Amaranth family, and its young seedlings and young stems and leaves are edible.

In some areas, amaranth is called a "longevity dish". Because it is rich in a variety of vitamins and minerals that the body needs, and they are all important substances that are easily absorbed by the body. At the same time, it is an excellent delicacy for enhancing physical fitness, improving the body's immunity, promoting children's growth and development, speeding up fracture healing, detoxification, preventing constipation and anemia, and pregnant women.

Nutritional value of red amaranth.

Amaranth leaves are rich in calcium, which is easily absorbed by the body, which can promote the growth of teeth and bones, maintain normal myocardial activity, and prevent intramuscular spasms. At the same time, it is rich in iron, calcium and vitamin K, which can promote blood clotting, increase hemoglobin content and improve oxygen-carrying capacity, and promote hematopoiesis and other functions.

Amaranth is also the protagonist of the table, and regular food can reduce weight, promote detoxification, and prevent constipation. At the same time, eating amaranth often can enhance physical fitness, and amaranth is rich in protein and fat. Sugars and a variety of vitamins and minerals, the protein contained in it can be fully absorbed by the human body than milk, and the carotene content is higher than that of nightshades, which can provide rich nutrients for the human body, which is conducive to strengthening the body and improving the body's immunity.

To promote the growth and development of children, the content of iron and calcium in amaranth is higher than that of spinach, which is the best among fresh vegetables. What's more, amaranth does not contain oxalic acid, and the calcium and iron contained in it are easily absorbed and utilized after entering the human body. Therefore, amaranth can promote the growth and development of children and has a certain therapeutic value for the healing of fractures.

At the same time, it is also suitable for women and the elderly, and can promote the growth of teeth and bones; Amaranth is also beneficial for maintaining normal myocardial activity and promoting blood clotting, because it is rich in iron to synthesize hemoglobin in red blood cells, which has the function of hematopoiesis and carrying oxygen, and is most suitable for anemia patients. Therefore, Chinese folk often regard amaranth and purslane as the best food for people with fractures and pregnant women in labor.

Red cherry blossom quality is similar to spinach.

The color of spinach root is red.

Spinach (Spinacia oleracea L.)Also known as Persian vegetables, red root vegetables, parrot vegetables, etc., it belongs to the genus Spinach in the subfamily Chenopinaceae, an annual herbaceous plant. The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes.

There are many types of spinach, which can be divided into two varieties, thorny and thornless, according to the seed form.

There are two colors, one is red and the other is white, and it is said that the red one can be eaten and also nourishes blood.

It's red, a few are blue and white, and my family grows spinach every year!

The color of spinach root is red.

There is a picture, there is a truth, you see for yourself what the color is.

Vinegar tossed with spinach. Material.

250 grams of spinach, seasoning: 25 grams of ginger, 2 grams of salt, 5 grams of soy sauce, 2 grams of sesame oil, 1 gram of Sichuan pepper, 1 gram of monosodium glutamate, 15 grams of vinegar.

Method. 1.Wash the spinach and cut it into sections;

2.Peel the ginger and wash it and cut it into shreds;

3.Add an appropriate amount of water to the pot and bring to a boil on the fire, put in the spinach and blanch it slightly in the boiling water, drain the water after removing it, squeeze it lightly and put it on a plate to shake off and let it cool;

4.Then add shredded ginger, vinegar, salt, soy sauce, sesame oil, Sichuan pepper and monosodium glutamate and mix well.

Sesame sauce tossed with spinach.

The spinach is tender and has a delicious taste.

Material. Ingredients: 500 grams of spinach, seasoning: 20 grams of sesame paste, 3 grams of salt, 10 grams of soy sauce, 5 grams of sugar, 10 grams of sesame oil, 2 grams of monosodium glutamate.

Method. 1.Wash the spinach, blanch it in boiling water, remove it, spread it out to cool, squeeze out some water, cut it into thick pieces, and put it on a clean plate.

2.Add a little cold boiled water to the sesame sauce, slowly dilute it, add refined salt, soy sauce, sugar, monosodium glutamate, mix well, pour it on the spinach segment, drizzle with sesame oil, mix well and serve.

Ginger spinach. 【Efficacy】Spinach nourishes blood and moistens dryness, and ginger juice is appetizing to eat. This dish has the characteristics of nourishing yin and blood without harming the spleen and stomach. It is suitable for dizziness, headache, redness and dizziness, yellow urine, palpitations, etc.

Material. 【Ingredients】Spinach, 250, grams, ginger juice, vegetable oil, salt, sugar, vinegar to taste.

Method. Wash the spinach, blanch it in a pot of boiling water, pick it up, drain it, and let it cool.

Put the spinach into a pot and add ginger juice, oil, salt, sugar, vinegar and mix well. Accompaniment to meals, often eaten.

Spinach tossed with fragrant dry.

Material. Spinach, dried tofu, salt, sugar, sesame oil.

Method. 1) Put the spinach into the boiling water for 30 seconds, take it out and let it cool, squeeze out the water and chop it, blanch the water a little more, and drain the spinach enough to fully remove the oxalic acid; Dried fragrant tofu is also chopped in boiling water;

2) Mix spinach and dried tofu, add salt, sugar and sesame oil and mix well

Vermicelli spinach. The vermicelli is red, the spinach is green, and the taste is fresh and fragrant.

Material. Ingredients: 250 grams of spinach, 50 grams of vermicelli, seasoning: 10 grams of green onions, 10 grams of ginger, 4 grams of salt, 10 grams of monosodium glutamate, 5 grams of soy sauce, 30 grams of peanut oil.

Method. 1.Spinach to remove impurities and yellow leaves, wash, boil in boiling water, cool and cut into inch segments, add 2 grams of salt, 5 grams of monosodium glutamate and mix well for later use.

2.Soak the vermicelli in hot water and cut it short with scissors;Heat 30 grams of peanut oil in a pot, add ginger and shallots to stir-fry until fragrant, add 5 grams of soy sauce, 2 grams of salt, 5 grams of monosodium glutamate, add vermicelli and cook for 5 7 minutes, add the mixed spinach and put it on a plate.

Ginger spinach. Blanch the spinach and let it cool, chop the ginger, put it in the oil pan and stir-fry, then pour in the spinach, add salt, chicken essence, oil consumption and vinegar according to personal taste.

Spinach is rich in carotene, vitamins, calcium, and other nutrients. The content of iron in the human body is also more than that of other vegetables, and it has a special therapeutic effect on gastrointestinal disorders, constipation, gout, ** disease, various neurological diseases, and anemia, and has a good effect on hangover. Now there are generally two kinds of spinach that we commonly see, one is red root spinach and the other is white root spinach.

Red spinach is more delicious, the stems and leaves of red spinach still maintain a crisp and tender texture after cooking, and it tastes faintly sweet.

Spinach can be up to 1 meter tall and powder-free. The roots are conical, reddish, less often white. The stems are erect, hollow, fragile and juicy, unbranched or with a few branches.

The petiole is short, the roots are small and red, and the leaves are dark green. However, in the season, the leaf color is red, which means that the frost has been exercised, and the taste is softer and sweeter. White-rooted spinach is a variety planted in spring and summer, so the color of the leaves is lighter because the weather is hot, so the light cycle is shorter.

Red spinach is the spinach variety to be planted in autumn and winter, because the light time is longer, so the color will appear greener.

Red-root spinach is a wintering vegetable, so it is sown in the fall and can be eaten in a wave before winter in the north. Then, after a whole winter, it has absorbed enough sunlight and nutrients, and when spring warms up, spinach begins to green again and becomes the representative vegetable of spring. White root spinach is generally sown in spring and summer, this kind of spinach yield is relatively high, planting is not subject to geographical restrictions, the planting area is also relatively wide, and belongs to the dry season spinach, especially suitable for spring planting.

White-rooted spinach is also more common in spring due to its short growth cycle.

Red root spinach is planted in autumn and winter, due to the long overwintering light time, the absorption of nutrients will produce red root phenomenon, so the nutritional value of red root spinach will be relatively higher. In particular, the vitamin C in it is higher than that of white spinach. In addition, the color of red root is actually the first natural pigment, betathin, which is a natural antioxidant, and the nutrients in red root are much higher than the leaves, so when we eat red root spinach, it is best not to remove the roots, and keep the red roots to cook together, which not only tastes sweeter, but also has higher nutrition.

The red root and white root of spinach indicate that it is only two varieties, their price is different, the taste is different, the value is different, and the color is different for different varieties; If you want to choose a cheap price, then you can choose white spinach, if you want to choose the same high value, you can choose red spinach.

The spinach with red root belongs to the Chinese variety, and it tastes better, while the spinach with white root will be softer and looser; If you prefer a delicate one, you can choose spinach with red roots.