Sauteed Spinach(qing chao bo cai )

Sauteed Spinach

Introduction:

"Spinach was originally cultivated by Persians more than 2000 years ago, so it has a nickname called" Persian grass ". The introduction of Persian grass into China is thanks to Nepalese people. In the 21st year of Zhenguan (1300 years ago), Nepalese King nalatibo brought spinach from Persia as a gift and sent envoys to Chang'an to present it to the Tang emperor. Since then, spinach has settled in China. At that time, China called the origin of spinach the country of spinach in the western regions, which is why it was called "Spinach" and simplified to today's "Spinach"

Production steps:

Step 1: wash spinach, remove head and cut into sections

Step 2: heat the oil and add spinach

Step 3: add some seasoning and stir fry for two or three minutes

Materials required:

Spinach: 250g

Salt: right amount

Oil: right amount

Note: Although spinach is a good dish, spinach is rich in oxalic acid, which combines with tofu calcium and affects calcium loss. Therefore, it is best to blanch before cooking to reduce the oxalic acid content. In addition, spinach is not easy to eat, especially the stones. Oxalic acid precipitation is easy to crystallize, which can induce calculus.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Chao Bo Cai