stir-fried spinach
By ShayneLarkin
Spinach was originally cultivated by Persians more than 2,000 years ago, so it has an alias called "Persian grass." The introduction of Persian grass to China was the credit of the Nepal people. In the 21st year of Zhenguan in the Tang Dynasty (more than 1,300 years ago), King Narathibo of Nepal brought spinach from Persia and sent envoys to Chang 'an as a gift to present it to the Emperor of Tang. Since then, spinach has settled in China. At that time, China called the spinach producing area the Boyuan Country in the Western Regions, which is why it was called "Boyuan Cai" and simplified to today's "spinach."
Steps for stir-fried spinach
1
Wash the spinach, remove the head, and cut into sections
2
Heat the oil and add the spinach
3
Add appropriate amount of seasoning and stir-fry for two to three minutesstir-fried spinach Make Tips
Although spinach is a good dish, spinach is rich in oxalic acid, which combines with calcium in tofu and affects calcium loss. Therefore, it is best to blanch it with water before cooking to reduce the oxalic acid content. In addition, spinach is not easy to eat more, especially for stones. Oxalic acid precipitates easily crystallize and can induce stones.