Spinach

Name: Spinach
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g spinach; 50g Boiled peanuts; 2 petals garlic; 1/2 Dried chili; 20 Peppercorns; Some salt; Some Peanut oil

by Muzi mm kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Spring vegetables are the freshest and most tender in the four seasons of the year. After a cold winter, snow water penetrated the ground and nourished the soil of the whole winter, breaking the soil in the early spring, sprouting, growing and bearing fruit. Spinach is a common vegetable found all over the year, but spring is better. Its roots are red and green, tender and delicious.
Spinach contains many kinds of nutrients, and most of the nutrients are several times more than other vegetables, so it is called "nutrition treasure house". Traditional Chinese medicine believes that spinach is cool in nature, sweet and pungent, non-toxic, enters the intestines and stomach meridians, has the functions of nourishing blood and stopping bleeding, benefiting the five internal organs, clearing blood vessels, quenching thirst and moisturizing the intestines, nourishing yin and calming the liver, and helping digestion.

Ingredients

500g Spinach
50g Boiled Peanuts
2 petals Garlic
1/2 Dried Chili
20 Peppercorns
Some Salt
Some Peanut Oil

Spinach

1. Wash spinach well

2. Make a pot of water, add a small amount of salt or oil, and blanch the spinach for a minute

3. Then drain in cold water and set aside

4. Cut into sections

5. Cut a little minced garlic for later use.

6. Cut into sections

7. Loading

8. Put in the peanuts cooked in advance

9. Put an appropriate amount of oil in the pot, add the prepared pepper and chili, and fry on low heat until the color changes

10. Pour in the fried pepper and chili oil

11. Then add salt, chopped garlic, and sprinkle some white sesame seeds on the surface!

12. Mix well and enjoy

Tips:
1. Spinach contains oxalic acid, so it's best to drink water before eating to reduce the content of oxalic acid
2. Add salt or oil when blanching the water to keep the vegetables green, rinse with cold water to keep the vegetables crisp and tender
3. Spinach is not suitable for patients with nephritis and kidney stones