Smelting spinach
By VicentaLakin
Spring comes, and spinach is baptized by the harsh winter before the buds, before the grass. Of the many seasoned vegetables in the spring, spinach is favoured by some citizens because of its high nutritional value, including iron. Since many people prefer spinach, which contains herbic acid and has a particularly high level of round leaves, which affect human intake of calcium, it is advisable to cook past water to reduce the level of herbic acid. Spinach also has intestine guidance, which can only be credited for promoting growth and metabolism, nutrition for health。
Recipe Recommendations
- spinach 400 grams
- Flammulina velutipes 1 bag
- fans 1 handful
- eggs one
- garlic appropriate amount
- sesame paste appropriate amount
- mustard oil appropriate amount
- umami soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
Steps for Smelting spinach
1
The spinach picks up the yellow leaves and cuts the roots to wash
2
Let go of the water pot and get it hot and cold and get a spare
3
Scorch the fans and the golden mushrooms
4
The eggs are scattered, the eggs are cut out in silk
5
A little salt in the garlic skin
6
A little bit of sauce and vinegar in sesame sauce, and a little bit of mixing, and a little bit of mashed garlic
7
Put the above back-up material in a big vessel and put the fined juice in
8
A few drops of mustard oil and a flat mixSmelting spinach Make Tips
When mixing sesame paste, there is no specific order for adding soy sauce and vinegar; you can add them freely according to your taste. However, please note that liquid ingredients should be added gradually. It will be very dry and thick at first, but will become thin and smooth as the liquid increases. You can control the specific consistency as you like.