Spinach salad(liang ban bo cai )

Spinach salad

Introduction:

"Spinach stems and leaves are soft, smooth and tender, delicious and fresh, rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals. Spinach leaves contain chromium and a kind of insulin-like substance, its role is very similar to insulin, can make blood sugar stable. Rich in B vitamins, it can prevent angular stomatitis, and beta carotene can prevent the occurrence of vitamin deficiency such as night blindness. Spinach contains a lot of antioxidants, such as vitamin E and selenium, which has anti-aging and promoting cell proliferation. It can not only activate brain function, but also enhance youth vitality, which helps to prevent brain aging and Alzheimer's disease. A Harvard University study also found that middle-aged and elderly people who eat spinach 2-4 times a week can reduce the risk of retinal degeneration and protect their eyesight by taking carotene (i.e. Pro Vitamin A, which is called vitamin A in animals and Pro Vitamin A in plants)

Production steps:

Step 1: boil water in a pan

Step 2: add a little salt and oil

Step 3: wait for the water to boil

Step 4: pour the washed spinach into the water

Step 5: stir until the spinach changes color

Step 6: remove the drain

Step 7: chop the spinach

Step 8: cut ginger and scallion leaves into small pieces

Step 9: add appropriate amount of monosodium glutamate

Step 10: add a little sesame oil

Step 11: add proper amount of steamed fish and soy sauce

Step 12: pour in ginger powder and scallion leaves, mix well

Materials required:

Spinach: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Oil: right amount

Sesame oil: appropriate amount

Steamed fish soy sauce: right amount

MSG: right amount

Note: when scalding, adding some oil and salt can not only seasoning, but also prevent vegetables from turning yellow

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Liang Ban Bo Cai