Toona sinensis contains nitrate and nitrite, which is much higher than that of ordinary vegetables. If it's not fresh enough, I suggest you blanch it! When Toona sinensis is scalded in boiling water for about 1 min, more than two thirds of nitrite and nitrate can be removed. Although spinach has so many benefits, it contains more oxalic acid. If you cook directly without boiling water, oxalic acid will make your teeth astringent and affect your taste. Moreover, oxalic acid will combine with calcium in food to form calcium oxalate, which will affect the absorption of calcium. The purpose is to destroy the oxalic acid contained in spinach (the taste of spinach without blanching is astringent, which is caused by oxalic acid), remove the germs and harmful substances carried on the surface of spinach, and avoid a large amount of soup caused by direct cooking.

Fried bean sprouts with spinach, shredded carrots with spinach, Daoxiao Noodles. How can I fry fungus, yuba and mushrooms with spinach first? I don't know that some unfavorable elements in any food have their enemies, and some high-temperature substances will play a neutralizing role and be eliminated. Spinach belongs to leafy vegetables according to classification.

It can often be used to make soup, cold salad, stir-fry alone, stir-fry with meat dishes or saucers. Dark green color, red roots, no moisture, no old stems and leaves, no bolting and flowering, and no yellow rotten leaves are preferred. Increase the ability to prevent infectious diseases and promote children's growth and development; Spinach contains a lot of plant crude fiber, which has the function of promoting intestinal peristalsis and is conducive to detoxification and slimming. Spinach is soft, smooth and easy to digest when cooked, especially suitable for the old, the young and the sick.

In fact, all vegetables contain oxalic acid, especially green leafy vegetables, but the content of oxalic acid in vegetables is actually very small. Take spinach as an example, the content of oxalic acid is only about 0.9%, and spinach will lose some oxalic acid after heating and cooking. Boil water in the pot and add a little salt. Put the spinach in the pot. When the spinach turns emerald green, take it out and put it in a basin filled with cold water for cooling, then cut it into sections and control the water.