Spinach is stir-fried or boiled in soup, 2 "little tricks", refreshing and not astringent, and tender in the mouth

There is a magic way to remove oxalic acid from spinach:

1. Blanch the spinach in boiling water, blanch it until soft, scoop it up and then continue cooking. This not only removes the oxalic acid from spinach, but also makes the calcium contained in spinach more easily absorbed.

2. Stir-fry the spinach in a hot oil pan over high heat, and remove from the heat when the spinach is quickly cooked. During the frying process, the oxalic acid of spinach will dissipate when the spinach is about to be fried, but stir-frying should not be too long, otherwise the nutrition of spinach will be destroyed.

How to eat spinach: stir-fried oyster mushrooms with spinach

Ingredients: 1 handful of spinach, 1 handful of oyster mushrooms, half a red cabbage pepper, 3 cloves of garlic.

Ingredients: 1 teaspoon of chicken essence, half a teaspoon of light soy sauce, half a teaspoon of sesame oil, appropriate amount of salt and oil.

The first step is to remove the roots of the spinach and select the scattered, after washing, cut the spinach into two sections, remove the roots of the oyster mushrooms, soak them in water for 5 minutes, clean and remove them, tear the oyster mushrooms into fine strips by hand, remove the seeds of the red cabbage pepper and wash and shred them, and mince the garlic.

The second step is to pour 2 large bowls of water into the pot and bring to a boil, after boiling, put the torn oyster mushrooms into the boiling water to blanch, remove the cold water, and then squeeze the shredded oyster mushrooms dry.

The third step is to heat the oil pan, pour an appropriate amount of oil and cook it to 8 percent, add the minced garlic and stir-fry until fragrant, then add the spinach segments and red cabbage pepper shreds and stir-fry over high heat for 2 minutes, and fry until the spinach becomes soft and cooked.

The fourth step is to pour in the blanched shredded oyster mushrooms and stir well, add chicken essence, light soy sauce, and an appropriate amount of salt to taste, and finally pour in sesame oil and stir well, turn off the heat, and take out the dish and it is ready.

Tips:

The mushroom itself has a strong mushroom flavor, so avoid skewering with spinach, blanch it with boiling water to reduce the mushroom taste, and then fry it in the pot.