As the saying goes, "nourishing the liver is like nourishing life", many young people now stay up late, eat irregularly, and often feel weak and unenergetic. The liver is the largest detoxification organ in the human body, and if you want to be healthy, you can't ignore it. As the saying goes: the plan of the year lies in the spring, and the liver should not be negative in the spring of March. March is the best time to nourish the liver.
It is recommended to give your family more spinach, which is a low-calorie, high-fiber vegetable that helps with weight control. It is also an antioxidant-rich food that helps protect cells from free radical damage. The iron and folate in spinach are important for blood health and anemia prevention. In addition, spinach helps maintain vision, bone health, and cardiovascular health.
Spinach can be eaten raw or cooked. Today I will share with you 8 delicious practices, which are nutritious, tender and healthy, and are loved by adults and children.
Ingredients: half a pound of spinach, two eggs, a ham sausage, an appropriate amount of vermicelli, an appropriate amount of shrimp skin, 400 grams of flour.
Method: 1. Remove the roots of the spinach and wash it, boil the water into the spinach for ten seconds and then remove it, and set aside it after cold water.
2. Beat the eggs, put them in the pan and fry them until golden brown on both sides, and chop the eggs.
3. Cut the ham sausage into cubes for later use, blanch the vermicelli and remove it, chop it for later use, put the above prepared ingredients into a basin, add salt, five-spice powder, ginger powder, and sesame oil.
4. Noodles, I use hot noodles, half hot water and half cold water, so that the noodles taste very soft, and the noodles can be rested for five minutes after reconciliation.
5. Divide the dough into agents of equal size, roll out the dough into round slices with a rolling pin, and then put the filling on the dough and knead it like a bun, then flatten it into a circle, make a pan, put the wrapped cake into a frying pan, and fry it until both sides are golden brown, and the taste is beautiful.
Ingredients: 400 grams of spinach, garlic, 2 spicy millet, cooking oil, a pinch of salt, 2 spoons of light soy sauce, 1 spoon of vinegar, 1 spoon of sugar, a pinch of sesame oil, a pinch of chopped peanuts.
Method: 1. Remove the roots of the spinach and wash it, boil water in a pot, open the water to the spinach, a little salt, blanch a few drops of oil until the spinach becomes soft (oil can keep the spinach green when blanching), remove it, cool the water, and dry the water.
2. Finely chop the garlic and spicy millet and put it in a bowl.
3. Heat oil in a pot, pour the oil into a bowl with minced garlic and stir-fry until fragrant, add a little salt, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, and a little sesame oil and stir well.
4. Pour the juice on the spinach, sprinkle with crushed peanuts, and stir well, so that a spring must-have, refreshing and greasy cold spinach is completed. Come and "sow money" together.
The spinach is tender and refreshing, and when mixed with cockles and fungus, the taste is really amazing.
Ingredients: 300 grams of spinach, 800 grams of cockles, half a coriander, 4 cloves of garlic, 1 spoon of horseradish, 1 handful of dried fungus, 2 spoons of soy sauce, 2 spoons of rice vinegar, 1 spoon of sugar, 1 spoon of Huadiao wine, 4 green onions, 3 slices of ginger, 1 spoon of sesame oil.
Method: 1. Prepare all the ingredients, pick and wash the spinach and coriander, rinse the cockles with water, soak the dried fungus in advance, and peel the garlic and mash it into a puree.
2. Pour an appropriate amount of water into the pot and bring to a boil, add an appropriate amount of salt and a few drops of cooking oil, blanch the spinach and fungus, remove and drain the water, and cut the spinach into sections.
3. Put the washed cockles into the pot, pour in an appropriate amount of water, green onions, ginger slices, and Huadiao wine, cover the pot and simmer on high heat for 1 minute.
4. Peel off the meat of the boiled cockles, pour garlic, horseradish, soy sauce, rice vinegar, sugar, sesame oil into the bowl, mix and stir well.
5. Put spinach, fungus, cockle meat, and seasoning juice in the container, mix and stir evenly to enjoy, the method is simple and delicious, and the friends who like it should arrange it for their families!
Ingredients: Spinach; Pork liver, cooking wine, white vinegar, millet spicy, minced green onion, ginger and garlic, light soy sauce, dark soy sauce, salt.
Method: 1. Wash the spinach, cut it into appropriate sizes, blanch to remove oxalic acid, and then remove it for later use.
2. Wash the pork liver, slice it quickly, blanch it to remove the smell (add cooking wine and white vinegar when blanching), and then remove it for later use.
3. Prepare minced green onion, ginger and garlic and spicy millet, which can be replaced with sharp peppers.
4. Heat the oil, pour in the seasoning after the oil is hot, stir-fry until fragrant, pour in the pork liver, fry the pork liver until it is set, and put the spinach in the pot.
5. Add light soy sauce, dark soy sauce, salt, chicken powder, and large powder, stir-fry over high heat until the ingredients are mature and flavorful, and finally sprinkle with monosodium glutamate, stir evenly again and then take it out of the pot to eat.
Spinach is served with a meat soup that accentuates its deliciousness. It's delicious, nutritious, and very convenient!
Ingredients: 200 grams of spinach, a handful of enoki mushrooms, 4 small ham sausages (here we highly recommend this Dechao's ham sausage, which is better than Shuanghui and has no additives), a box of konjac knot (no vermicelli can be placed), four tofu bubbles (no two eggs can be beaten and fried instead), two tomatoes, and a little salt.
Method: 1. Wash the spinach and enoki mushrooms, add a little salt and blanch the water, and remove (must not be omitted, spinach contains oxalic acid, which can only be removed by blanching first).
2. Dice ham sausage and tomato.
3. Heat the oil, first add the ham sausage and stir-fry slightly, then add the diced tomatoes, stir-fry the juice, add water and bring to a boil.
4. Add tofu puffs and konjac knot to boil, cover and turn to medium heat and cook for 5 minutes, add blanched spinach and enoki mushrooms to boil, add a little salt, and remove from the pot.
Ingredients: spinach, flour, yeast, sugar
Method: 1. Clean the spinach, blanch it, remove it, add some water, and stir it into a paste. Spare.
2. Take 300 grams of flour, 3 grams of yeast and 3 grams of sugar, slowly add spinach water, stir while adding, stir into a flocculent, knead into a rough dough, and let rise to 2 times the size.
3. After proofing, knead the dough and exhaust it, continue to wake up for 10 minutes, knead the dough, and roll it into a circle as big as an electric baking pan with a rolling pin. Preheat the electric baking pan, put in the rolled round cake, and let it rise twice.
4. After the second proofing, the electric baking pan **, the baked cake, one side is baked until golden brown and then turned over, both sides are baked until golden, today's cake is thicker, and it has been baked for 8 minutes.
Committed to using the simplest ingredients to share the most delicious dishes for you, the 6 kinds of spinach practices shared above, have you learned, learned to try to make it at home,! Welcome to like, follow, ** and favorite, thank you for your support! We'll see you next time.