What does Guyu eat? Red-billed green parrots!

Author: Fluent

Grain Rain is the last solar term of spring. It is the peak of spring and the prelude to summer. Spring is coming to an end, the temperature rises sharply, and the hot summer is coming. This is the time when spinach, the "red-billed green parrot", is put on the market in large quantities. Spinach tastes sweet and smooth, and contains high levels of protein, vitamins, carotene, iron and other nutrients. The chromium and an insulin-like substance contained in its leaves can keep blood sugar stable.

According to ancient books such as "Old Book of Tang" and "History of the Western Regions", spinach was originally produced in ancient Nepal and Iran. It was introduced to China from Nepal as a tribute during the reign of Emperor Taizong of Tang Dynasty, and it has a history of more than 1,000 years . It is now cultivated in various parts of China. It is very valuable among vegetables and is a green leafy vegetable that is supplied to the market all year round.

Spinach is very popular, but many people are also reluctant to eat it because of its unique bitterness. The astringency of spinach comes from the oxalic acid in it. In fact, amaranth, water spinach, and leek all contain oxalic acid, but the content in spinach is higher, so the astringent feeling is more obvious . Blanching the spinach before cooking can effectively improve the taste.

It is often said that the large amount of oxalic acid in spinach will hinder calcium absorption. Although oxalic acid has the effect of inhibiting the body's calcium absorption, "discussing toxicity without considering the dosage" is indeed not a reference. Normal consumption of spinach dishes will not affect health. Similarly, the claim that "spinach cannot be eaten with tofu, it will cause stones" is not reasonable . The natural oxalic acid in food will combine with calcium in the intestines to form insoluble, unabsorbed calcium oxalate, which is finally excreted through the feces and will not form stones. Therefore, there is no need to regard "spinach with tofu or milk" as a dietary taboo.

As mentioned above, there is a saying that pregnant women who eat spinach will ingest oxalic acid that affects fetal development. In fact, you should eat more spinach in the early stages of pregnancy! The rich folic acid in spinach is very beneficial to pregnant women. It can help the body produce red blood cells, stabilize emotions, and promote the healthy development of fetal nerves.

For this week's micro-diet therapy, the editor recommends low-calorie, fat-reducing and delicious cold spinach salad ~

Materials

1 bunch of spinach, 3 eggs, 40g peanuts, about 15g sesame oil, 1.5g salt, 4 cloves of garlic, 8g oyster sauce, white sesame seeds

practice

◆ Beat the eggs and add a small amount of salt

◆ Brush the pan with oil, pour in an appropriate amount of egg liquid, turn the pan around and spread it evenly.

◆Fry over low heat until the egg skin is formed and then cut into strips

◆Blanch the spinach in hot water and then rinse with cold water

◆Drain the water

◆Mix garlic paste, oyster sauce, soy sauce, sesame oil and salt to make a sauce

◆Add peanuts to a non-stick pan and fry without oil, slightly crispy

◆Sprinkle sesame seeds and peanuts and mix with juice.

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