Sauteed Spinach(qing chao bo cai )

Sauteed Spinach

Introduction:

"Spinach is sweet in taste and cool in nature. It enters the large intestine and stomach meridian. It has the functions of tonifying blood and stopping bleeding, benefiting the five zang organs, dredging the intestines and stomach, regulating the middle Qi, activating blood vessels, relieving thirst and moistening intestines, astringent Yin and moistening dryness, nourishing yin and smoothing the liver, and assisting digestion. It is mainly used for treating hypertension, headache, dizziness, wind fire and red eye, diabetes, constipation, dyspepsia, traumatic injury, bleeding, bloody stool, scurvy, and constipation."

Production steps:

Step 1: wash and drain the spinach

Step 2: heat the oil in the pan, put down the spinach and stir fry

Step 3: wait for spinach to wilt, add cooking wine

Step 4: add salt, chicken essence and stir well.

Materials required:

Spinach: 250g

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1, spinach to choose young leaves of small trees, and retain the spinach root. 2. Should eat as much as possible some alkaline food, such as kelp, vegetables, fruits, etc., in order to promote the dissolution of calcium oxalate discharge, to promote the dissolution of calcium oxalate discharge, to prevent stones.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Chao Bo Cai