When stir-frying spinach, it is not enough to blanch it, add one more step to prevent the loss of nutrients and make the color more beautiful

Today I will share with you the most delicious way to make spinach, using 1 tip, not only to remove the oxalic acid in spinach, but also to retain its nutrients to the greatest extent without loss, the taste is more tender and refreshing, and the dishes made are also high-value.

Tender and delicious home-fried spinach

Ingredients: 1 handful of spinach, 2 tofu skins, 1/3 carrot, 2 cloves of garlic, 1 tablespoon of oyster sauce, appropriate amount of salt, a little sugar

1. First process the spinach, remove the old leaves of the spinach, and then cut off the roots and wash them for later use, in fact, the roots of spinach in spring are particularly sweet, if you don't feel troublesome, you can wash the soil of the roots, and you can fry them together

2. Add an appropriate amount of water to the pot, put a small spoon of salt in the pot after the water boils, then drop in a few drops of cooking oil and stir evenly, and then put the spinach into the pot and blanch it for about 30 seconds, which can make the spinach more colorful, not lose nutrition, and add a little bottom taste

3. After 30 seconds, the spinach becomes soft, and the color is darker, and it can be fished out, and it is immediately soaked in ice water to cool down, and the water can be changed once halfway, so that the processed spinach is green in color, and the taste is refreshing and not lumpy

4. Then cut the tofu skin into small strips, and the carrots are also cut into strips

5. Blanch the tofu skin with hot water from blanching spinach, so that the taste of the tofu skin is softer and not hard

6. In another pot, add an appropriate amount of base oil, add minced garlic when the oil temperature is not very hot, and stir-fry over low heat to bring out the fragrance

7. Then add the carrots and stir-fry over low heat

8. Put the tofu skin into the pot, start seasoning, add 1 tablespoon of oyster sauce, an appropriate amount of salt, and a little sugar in turn and mix evenly

8. Finally, add the spinach and stir-fry over high heat, fry the water vapor after blanching the spinach to dry, and fry evenly with other side dishes to get out of the pot

9. The nutritious, tender and delicious home-cooked fried spinach is ready

Tips

1. Spinach must be blanched before cooking, otherwise ingesting oxalic acid will make the body feel uncomfortable.

2. If you like spicy food, you can add an appropriate amount of millet spicy.

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