Spinach is a leafy vegetable that has a bitter taste, so insects usually don’t want to eat it. This is why growers don’t need to use insecticides. This clean vegetable is suitable to eat in dry weather.
Spinach contains a lot of vitamin C, carotene, calcium, iron, protein, vitamin A, vitamin B1, vitamin B2, and other nutrients. They have a “cleansing” effect on the body, detoxify, protect the liver, and support sleep.
There are currently two types of spinach on the market. We are more familiar with the first type, which has a herbaceous stem, cylindrical shape, and branches at the top. Its leaves grow alternately from the stem, the stem is soft, the leaf blade is long and large but not curled. In addition, the leaves have a thin membrane and slight serrations on both edges. The heads of the leaves gradually become smaller as they grow taller.
The second type is called Chinese spinach, which is imported from China. Its leaves are similar to the previous type, but the stem is large and plump, and both the leaves and stems are edible.
The stem of this type, after removing the outer skin (like the stalk of Chinese cabbage), can be eaten, it is soft, sweet and contains many nutrients. It can be boiled, stir-fried, cooked in soup, etc. It has a very delicious smell like sticky rice.
The leaves of this type are also very nutritious and should not be discarded. You can use them to make a delicious garlic-stir-fried spinach dish that helps detoxify the liver and improve sleep quality.
Ingredients for garlic-stir-fried spinach
– Prepare a sufficient amount of spinach for consumption, dried chili, minced garlic, oyster sauce, lard, and an appropriate amount of salt.
How to make garlic-stir-fried spinach
– Break each lettuce leaf and soak them in diluted saltwater for about 10 minutes. Then take them out, rinse under running water to ensure they are clean from dust and insects’ eggs.
– Pour an appropriate amount of water into a pot, bring it to a boil, then turn off the heat. Then put the spinach into the pot, blanching quickly for 30 seconds. Take out the blanched spinach and immediately soak it in cold water to prevent it from turning yellow.
– Take the spinach out, place it on a cutting board, cut it into 1cm segments, and squeeze out all the water in the spinach using your hands.
– At this point, add a moderate amount of lard to the pan. When the oil temperature reaches 60%, add minced garlic and dried chili to the pan and stir-fry for about 3 seconds.
– Add the cut spinach to the pan, stir-fry over high heat for 30 seconds, then season with oyster sauce, salt to taste, stir-fry evenly and serve.
This dish has a delicious flavor, with sweet and slightly bitter spinach that is very appetizing.
Notes when stir-frying spinach
– When blanching the spinach, it is important to not bring it to a boil over high heat. Instead, turn off the heat and then add the spinach, blanch for 30 seconds, and immediately remove it.
This step not only helps remove the fishy odor of spinach but also makes the spinach more delicious, tender, and beautifully green.
– After cutting the spinach, all the water in the spinach needs to be squeezed out to reduce the stir-frying time and enhance the delicious aroma of the spinach.
– It is recommended to use lard to stir-fry the spinach and add a little bit of oyster sauce. Doing so not only makes the spinach more fragrant but also enhances the fresh and delicious taste of this type of vegetable.
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