Spring Spinach Is a Fine Vegetable
Spring Spinach Is a Fine Vegetable
Spinach nourishes blood and nourishes yin, effectively treating hypertension, headaches, dizziness, diabetes, and anemia common in spring due to insufficient liver yin. Simple cooking methods below can help achieve therapeutic effects:
1. Hypertension, headache, dizziness, constipation: Use 100g fresh spinach and roots. Blanch in boiling water for 3 minutes, drain, and toss with sesame oil. Consume twice daily.
2. Blurred vision, dizziness, tremors: Use 200g fresh spinach and 200g fresh lotus root. Briefly blanch spinach in boiling water; peel and slice lotus root, blanch briefly in boiling water, then mix with salt, sesame oil, and monosodium glutamate. This dish clears liver and improves eyesight.
3. Blurred vision, dry eyes: Use 500g fresh spinach and 500g lamb liver. Boil water, add lamb liver, briefly cook, then add spinach, along with salt, sesame oil, and monosodium glutamate. Boil briefly and serve. This soup nourishes the liver and improves eyesight.
4. Iron-deficiency anemia, nosebleeds, bloody stools, scurvy: Use 500g fresh spinach and 500g cooked pig blood. First stir-fry pig blood, add cooking wine, cook until dry, then add meat broth, salt, pepper powder, and spinach. Boil and serve in a bowl. This soup nourishes yin, promotes blood production, and moistens dryness.
However, spinach contains high levels of oxalic acid, which hinders calcium absorption. When eating spinach, blanch it first in boiling water, drain, then stir-fry. Due to infants’ urgent need for calcium, and some suffering from tuberculosis-related calcium deficiency, rickets, kidney stones, or diarrhea, they should eat less spinach or temporarily avoid it.