Stir-fry spinach and spinach for half a catty, wash the whole tree, pat a garlic and three millet peppers with a horizontal knife and dice them. Stir-fry shredded ginger and chopped green onion in a hot pot of lard, stir-fry spinach until cooked, and then pat garlic, pepper and salt. After about a minute, all the spinach changed color, turn off the fire and put it on the plate. In addition, it is best not to eat too much spinach. Because of the high content of oxalic acid and dietary fiber, it may cause indigestion and may also inhibit the absorption of other nutrients.
Blanch spinach with boiling water 1 min in advance, take it out and spread it on a big plate to cool. Then, according to your own ideas, you can put it in soup, or put it in cooking, or eat it directly cold. Spinach contains oxalic acid, and the combination of oxalic acid and calcium is easy to form calcium oxalate crystals, which will affect the absorption of calcium by human body. Therefore, when cooking spinach, it is best to blanch it with boiling water to release oxalic acid. Before cooking spinach, you can blanch the spinach before cooking, which can remove most oxalic acid and retain nutrition.
Spinach is rich in nutrition. Rich in vitamin C, carotene and protein, vegetables are rich in iron, calcium, magnesium, lutein and so on. Spinach is also rich in plant nutrients. Natural chemicals based on plants are not essential for the survival of vitamins and minerals, but they have played a magical role in preventing diseases.
Spinach tastes like a "throat-wrenching" feeling, because spinach is rich in dietary fiber. Intake of adequate dietary fiber can undoubtedly promote intestinal metabolism, promote defecation and prevent constipation and other intestinal problems.