ginger spinach

1

Add a lot of water into an open pan and bring to a boil. (Depending on the amount of spinach)

2

Wash the spinach, rinse it, and wait for use.

3

Let the fire boil.

4

Pour the spinach into the boiling water pan. (Because spinach contains more oxalic acid, which is easily soluble in hot water, more than 90% of it can be removed after blanching).

5

Use chopsticks to pick them apart, stir well, make them fully into the water, and roll them three times in boiling water to fish out.

6

Put the cooked spinach into a sieve basket to control the hot water.

7

Rinse under tap water to cool thoroughly, then squeeze dry the water with your hands.

8

The spinach with the oxalic acid water squeezed out can be eaten with confidence and placed on a plate.

9

Sprinkle with chopped ginger grains, add appropriate amount of rice vinegar, sprinkle with sesame oil, add a small amount of salt, pepper and MSG, mix well and serve!

Spinach is rich in vitamin C, vitamin E and folic acid. It is cold in nature and sweet in taste. It can nourish the five internal organs, smooth blood, nourish blood, stop bleeding, restrain yang, lower qi to regulate the middle, quench thirst and moisten the intestines. Because spinach can moisten dryness and soften bowel movements, it is beneficial for people with constipation and patients with hemorrhoids. Spinach is also a good dietary food for patients with diabetes and hypertension. It is necessary to master the heat of blanching water. In a short time and a large amount of water, the goal of removing oxalic acid to the greatest extent and retaining as much vitamins as possible can be achieved. In summer, you can also eat it with mung bean sprouts, shredded seaweed, and newly marketed carrot. The taste is light and refreshing, which is good for health without increasing weight. It is a good food therapy.