Introduction to this issue: Spring spinach fresh, share 8 spring spinach recipes, fresh and delicious, dispel spring dryness
Spring is the season of revival of all things, but there are still some winter cold, for spring, spinach is the most important vegetable to eat. Spring spinach is relatively tender and nutritious, and the content of spinach minerals and vitamins is among the best among vegetables.
Spring spinach is also the most beautiful time to eat. Spinach at this time is called "spring pineapple", the roots are red and green, fresh and unusually tender, especially delicious. It is very good for preventing spring dryness. There are many kinds of spinach methods, today share the 8 ways of spinach, tender and delicious, dispel spring dryness, learn to make it for the family to eat, the following to share the next method:
【Nut spinach】Ingredients required: 1/2 kg of spinach, 1 bowl of peanut rice, 3-4 spicy millet, oil and salt to taste, 3 cloves of garlic, 1 tablespoon of seafood soy sauce, 1 tablespoon of balsamic vinegar, 1/2 tablespoon of sugar, cooked sesame seeds,
Procedure steps:
1. Choose to wash the spinach, eat spinach in the spring to avoid rooting, spinach root belongs to the category of red food, if you throw it away is indeed a pity. Spring spinach root is nutrient-rich, containing fiber, vitamins and minerals, but without fat.
2. Add water to the pot to boil, add a little salt, and then drop a few drops of oil, add spinach blanched water for 2-3 minutes, blanch the water until the color becomes dark green, fish out the spinach, spinach is easy to cook, do not blanch, the color becomes dark green on it, blanching overheats to eat the taste is not good.
3. After fishing out the spinach, immediately put it in cold water to cool, so that the spinach quickly cools down, fish out the spinach, grasp the water by hand, and then cut the spinach into sections and set aside.
4. Crush the garlic and cut into small pieces, cut into small pieces with a millet spicy knife, and cut into sections with dried chili peppers.
5. Add oil to the pot, put more oil, add peanuts and rice in cold oil and stir-fry, fry peanuts and rice until fragrant, and put the peanut rice out of the cold to dry.
6. Heat the remaining oil from the sautéed peanuts until it smokes, pour the hot oil into a bowl filled with millet spicy and sesame seeds, and fry until fragrant.
7. Pour the pepper and oil together into a large bowl of spinach, then add sesame oil, salt, seafood soy sauce, balsamic vinegar, sugar, minced garlic, stir well, then add the sautéed peanut rice, mix evenly, a plate of tender and delicious nut spinach is ready.
【Spinach vermicelli】Ingredients required: 1/2 kg of spinach, 1 handful of vermicelli, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 3 cloves of garlic, 3-4 dried chili peppers, 1 tablespoon of seafood soy sauce, 1 tablespoon of balsamic vinegar, 1/2 tablespoon of sugar, sesame seeds,
1. Wash the spinach. Eat spinach in the spring to avoid rooting, spinach root belongs to the red food category, if you throw it away is indeed a pity. Spring spinach root is nutrient-rich, containing fiber, vitamins and minerals, but without fat.
2. Bring water to a boil in the pot, add the vermicelli to cook until soft and fish out the vermicelli.
3. Soak the vermicelli in warm water for a few minutes and soak the vermicelli well. Cut the dried peppers into sections with scissors, place in a bowl, crush the garlic and chop them into small pieces.
4. Heat the pan with oil until it smokes slightly, pour the hot oil into the bowl containing the dried peppers, and fry the dried peppers until fragrant.
5. Add water to the pot to boil, add a little salt, add spinach blanched water, blanch the spinach until the color becomes dark green, spinach is broken, fish out the spinach, put it in cold water to cool, fish out the net water. Spinach is easy to cook, do not blanch overheat.
6. Cut the spinach into about 3 cm long pieces.
7. Put the spinach segments in a large bowl, add the soaked vermicelli, then add the fried chili oil, minced garlic, sesame oil, salt, seafood soy sauce, balsamic vinegar, sugar, sesame seeds, stir well with chopsticks, and put on the plate. A plate of fresh and refreshing spinach with vermicelli is ready.
【Spinach with sesame sauce】Ingredients required: 1 kg of spinach, 2 tablespoons of sesame paste, 1 piece of millet spicy, 1 tablespoon of sesame oil, salt to taste, 1 tablespoon of light soy sauce, 2 cloves of garlic,
1. Remove the old leaves and roots of the spinach, wash and drain.
2. Cut the garlic into small pieces, when choosing sesame sauce, avoid picking tahini with too much oil slick in the bottle, because the less oil slick means the fresher.
3. Add water to the pot to boil, add a little salt, add the spinach stem, change color, push the spinach leaves together into the pot and blanch the water for about half a minute, the color of the spinach becomes dark green, and the spinach is fished out.
4. After fishing out the spinach, immediately put it in cold water to cool it, so that the spinach is cool. When blanching spinach, adding a little salt to the water 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 segments and place on a plate to set aside.
6. Put the sesame sauce in the bowl, add salt, and then add sesame oil, use chopsticks to stir non-stop, stir clockwise, while stirring while pouring in cold boiled water in parts, pay attention to adding water must be added in parts, then the sesame sauce will be slowly diluted, the sesame sauce will be spread to have a sense of flow on the line, add soy sauce and minced garlic. Stir well so the hemp sauce is ready.
7. Drizzle the prepared sesame sauce on the spinach, put on the chili ring to decorate it, so that a plate of fragrant sesame sauce spinach is ready, and it can be mixed when eating.
【Cold spinach】Ingredients required: 300 grams of spinach, oil and salt to taste, 2 cloves of garlic, 3-4 dried chili peppers, 1/2 tablespoon of sesame seeds, 1/2 tablespoon of sugar, 1 tablespoon of light soy sauce,
1. Remove the old leaves of the spinach, remove the roots, and wash them clean. When buying spinach, see if its color is thick green, whether the root is red, such spinach is better.
2. Cut the garlic into small pieces, cut the dried peppers into sections with scissors, and do not want the pepper seeds.
3. Add water to the pot to boil, add a little salt, first add the stem of the spinach to blanch the water, change the color, and then push the part of the leaves together into the pot to blanch the water, after the spinach color becomes dark green, the spinach is fished out. Spinach must be blanched before cooking, otherwise not only does the taste not good, there is astringency, and the oxalic acid in spinach will combine with calcium to form calcium oxalate, destroying the absorption in the body. After blanching, the oxalic acid in spinach is dissolved in water and lost, so that it will not affect the absorption of calcium and iron.
4. After fishing out the spinach, immediately put it in cold water to cool, fish it out, and use your hands to grasp the spinach with water. When blanching spinach, adding a little salt to the water will make the color of spinach more emerald green, after boiling water, immediately put it in cold water to cool, you can maintain the tender taste of spinach, and the color of spinach will not turn yellow.
5. Cut the blanched spinach into segments and set aside in a basin.
6. Put the dried chili peppers and sesame seeds in a bowl, add oil to the pan and heat them, pour the hot oil into the bowl containing the dried chili peppers and sesame seeds, and fry the dried chili peppers until fragrant. Master the temperature of the oil and don't fry the chili peppers.
7. Pour the fried oil into a bowl filled with spinach and add the minced garlic, salt, soy sauce and sugar. Use chopsticks to stir the spinach and spices together and put them on a plate. A plate of fresh emerald green cold spinach is ready.
【Spinach scrambled eggs】Ingredients required: 300 grams of spinach, 3 eggs, oil and salt to taste, 1 piece of green onion,
1. Prepare the required ingredients, pluck the spinach off the old leaves and wash them clean.
2. Bring water to a boil in the pot, add a little salt, blanch the spinach, blanch the spinach until the color turns dark green, and fish out the spinach.
3. Quickly put the spinach in cold water and cool it, and remove the water. Spinach contains oxalic acid, first of all, a large amount of oxalic acid should be removed when cooking. Place the washed spinach in a pot of boiling water, blanch for a while, then add to cool water to cool down. This method can effectively remove oxalic acid, but also remove the bitter taste and enhance the taste. This step cannot be saved when making spinach.
4. Cut the spinach to the root, then cut the spinach into inches and set aside.
5. Whisk the eggs into a bowl and beat well with chopsticks.
6. Heat the pot with oil, pour in the egg liquid, spread out, heat until the egg liquid is slightly solidified, then stir-fry into pieces, and put the egg pieces out for use.
7. Add a little oil to the pot, add the green onion and stir-fry, then add the spinach over high heat and stir-fry evenly, and add the scrambled egg pieces.
8. Add salt, stir-fry quickly over high heat, turn off the heat, put out the plate and put it on the plate.
【Spinach with minced garlic oyster sauce】Ingredients required: 400 grams of spinach, oil and salt to taste, 5-6 cloves of garlic, 1 tablespoon of oyster sauce, water starch to taste,
1. Remove the old leaves from the spinach and wash them.
2. Cut off the roots of the spinach again.
3. Peel the garlic and chop until minced.
4. Bring water to a boil in a pot, add a little salt, add spinach and blanch the water for 1-2 minutes, blanch until the spinach becomes dark green on it, spinach is easy to cook, do not blanch overheat.
5. Fish out the blanched spinach, quickly put it in cold water to cool, fish out the net water and set aside, after the spinach is blanched, put it in cold water to cool, can maintain the crisp and tender taste of spinach, and the color will not turn yellow.
6. Heat the pot with oil, add minced garlic and stir-fry over low heat to bring out the garlic flavor.
7. Pour in oyster sauce and stir-fry evenly, add a little salt, drizzle with an appropriate amount of water starch, heat over high heat until the soup becomes viscous, turn off the heat.
8. Cut the spinach into two pieces from the middle, put it on a plate, drizzle with the prepared garlic juice, and mix it when eating.
【Spinach egg soup】Ingredients required: 1/2 catty of spinach, 2 eggs, 1 tomato, oil and salt to taste, 1 tablespoon sesame oil, 1 slice of ginger, 1 teaspoon of white pepper, 1 teaspoon of chicken essence, appropriate amount of water starch.
1. Knock the eggs into a bowl, beat well with chopsticks, cut off the stems of the tomatoes, and then cut the tomatoes into pieces.
2. Select the old yellowing leaves of the spinach, and then wash the spinach and drain the water. Add water to the pot to boil, add a little salt, first into the stem of spinach, the color becomes dark green, and then into the leaves of spinach, so that the leaves and stems of spinach are cooked in the same time, and the leaves of spinach will not be blanched.
3. After the spinach is fished out, quickly put it in cold water to cool, drain the water, and then cut the spinach into segments and set aside.
4. Add a little oil to the pot to heat, the amount of oil is not too much, a little is enough, more oil, the soup drinks greasy, under the ginger minced stir-fry, down into the tomato pieces stir-fry, the tomatoes stir-fried out of the water.
5. Add the right amount of water, bring the water to a boil, cook for a few minutes, then add the spinach segment, add salt, chicken essence, white pepper, stir well, pour in the appropriate amount of water starch to outline, hook into a rice soup, bring the soup to a boil, skim off the floating foam.
6. After the soup is boiled, turn off the low heat, keep the soup slightly open, turn the circle into the egg liquid, continue to heat with a low heat, wait for the egg liquid to solidify, turn off the heat, so that the egg is a large piece of state, if it is stirred open, it becomes an egg flower, adjust according to your own taste, pour sesame oil, stir evenly.
【Tomato spinach chicken meatball soup】Required ingredients: 1 piece of chicken breast meat, 2 tomatoes, 250 grams of spinach, 1 egg, oil and salt to taste, 1 tablespoon of sesame oil, 1 piece of green onion, 2 slices of ginger, 1 tablespoon of starch,
1. Prepare the required materials, spinach to choose the old leaves, wash clean, chicken breast meat cut off the fascia, fresh chicken meat is closely arranged, the color is clean pink and shiny, do not choose the surface of meat and skin is drier, or more watery, fat loose chicken, there is no need to choose obvious discoloration of chicken.
2. Cut the spinach into inches, cut off the stems of the tomatoes, and cut into chunks.
3. Chop the chicken into puree, add the green onion and ginger and chop together to make it more delicate.
4. Put the chicken in the container, bump the egg, add 1 tablespoon of starch, a little salt, use chopsticks to stir well in one direction, chicken has less fat, use starch to increase its viscosity, the egg will make the chicken more tender.
5. Heat the pot with oil, add the minced ginger and stir-fry until fragrant, then add the tomato pieces and stir-fry, and fry the tomatoes out of the water.
6. Add an appropriate amount of water, bring to a boil and cook for 2-3 minutes.
7. Turn off the low heat, keep the soup slightly open, put the meat filling in the left hand to squeeze out the balls from the tiger's mouth, catch the right hand with a spoon and then go down into the soup pot (or use the spoon to dig out the shape of the balls) When the balls are all down into the pot, turn on the high heat, bring the soup to a boil, skim off the foam, and cook until the balls are all floating up.
8. Add spinach, bring to a boil, cook for 1-2 minutes, until the spinach turns dark green, add salt to taste, turn off the heat, drizzle with sesame oil, stir well, and put it out.
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