What is the best for spinach?Share 4 different methods, fresh sweet and not astringent, eat a CD

Although aging is inevitable, anti -aging is necessary!This substance is a "non -aging element" for the old and elderly people of the elderly -folic acid!

Folic acid can not only promote the growth and development of newborns, but also to alleviate the "one dose of good medicines" that alleviate the brain aging of middle -aged and elderly people, prevent dementia and forget, and reduce cardiovascular disease.Spinach -Vegetables with the highest folic acid content are fresh and tender in winter. Middle -aged and elderly people must seize the opportunity to eat more to enhance immunity and strengthen the body. The delicious methods of these spinach often change to eat, and nutrition is relieved.

1. Wash the spinach and boil the water pot, cook for 20 seconds to remove the oxaside, and then remove the water and cut it into a section.

2. Put 4 eggs in the bowl, stir and disperse into the egg liquid, then add the cold water of the egg liquid 2 times, then add 2 grams of salt and stir it.The steamed egg custard is smoother and tender.

3. After boiling the water in the steamer, put the egg liquid in, and steam the medium and medium heat for 10 minutes.

4. Cut the minced garlic, cut the grains of red pepper into a bowl, add 2 grams of salt, 1 gram of monosodium glutamate, a little fresh sugar, 10 grams of raw soy sauce, 5 grams of vinegar, 5 grams of bright oil, 5 grams of sesame oil and stir well.

After 5.10 minutes, take out the spinach egg custard, buckle it on the chopping board, cut it into a uniform square and place it in the plate, and pour the adjusted juice delicious.

1. Wash a handful of spinach; prepare a half -rooted carrot and cut into filaments; fans who are soaked in advance, cut into sections, and then cut minced garlic for later use.

2. Boil water in the pot, add a spoonful of salt and a little vegetable oil. After boiling the water, pour the carrots and scald for 20 seconds, then pour in spinach and fans to continue to simmer for 20 seconds, remove the oxalic acid, then pour out the cold water and rinse it with water.Cooling to prevent fans from sticking together.

3. Pour minced garlic into the basin, add 2 grams of salt, 1 gram of sugar, 5 grams of raw soy sauce, 5 grams of sesame oil, 5 grams of chili red oil, stir with a spoon, and then mix fans, spinach and carrot, bold basin, bold basin, bold pots, bold pots, bold pots, bold pot mixAfter evenly, you can install it on the table.

1. Prepare a handful of spinach. After washing, boil the water under the water and cook for 20 seconds to remove the oxygnic acid, then remove the squeezed water and cut it into a small section;Fry the eggs into the pot and make it into the pan. Put it with spinach. Add 2 grams of salt, 2 grams of chicken powder, 3 grams of thirteen incense, 5 grams of oyster sauce, and 10 grams of sesame oil.

2. Prepare a pack of spring rolls. Two pieces of crickets together, put them in an appropriate amount of spinach and egg egg filling, roll up to make raw blanks for spinach boxes.

3. Swipe the oil and heat it, heat it in the spinach box, and fry for a minute in the small heat, then brush the oil, turn over and fry for another minute.

4. Fry the vegetable box until golden on both sides to get out of the pan, fragrant and nutritious.

1. A tender corn, cut the corn kernels and clean it; wash it to remove the rotten leaves and sediment;

2. Boil water in the pot. After boiling the high heat, pour spinach into the pot, spiny for 20 seconds to remove the oxases, then remove it with water and rinse it.

3. Boil oil in the pot, pour the onion, ginger and carrots to stir-fry the aroma, add an appropriate amount of water, add salt to season, cook it until boiledEssence

4. Then add 1 gram of chicken powder and hook into half a spoonful of water starch to increase the viscosity of the soup. Use a spoon to constantly stir the soup to prevent the bottom of the soup. Put the spinach for 1 minute on low heat.A handful of shrimp is delicious.

First Food Editor: Xiaoya

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