Spring Spinach Is a Fine Vegetable
Spring Spinach Is a Fine Vegetable
Spinach nourishes blood and enriches yin, effectively treating hypertension, headache, dizziness, diabetes, and anemia commonly seen in spring due to insufficient liver yin. Refer to the following simple cooking methods to achieve therapeutic effects:
1. Hypertension, headache, dizziness, constipation: Use 100 grams of fresh spinach and roots. Blanch in boiling water for 3 minutes, drain, and mix with sesame oil. Eat twice daily.
2. Blurred vision, dizziness, trembling limbs: Use 200 grams each of fresh spinach and fresh lotus root. Briefly blanch spinach in boiling water. Peel and slice lotus root, blanch until just cooked, then mix with salt, sesame oil, and monosodium glutamate. Ready to serve. This dish clears liver fire and improves eyesight.
3. Blurred vision, dry eyes: Use 500 grams each of fresh spinach and lamb liver. Boil water, add lamb liver, cook briefly, 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 500 grams each of fresh spinach and cooked pork blood. First stir-fry pork blood, add cooking wine, cook until moisture evaporates, 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. Therefore, always blanch spinach in boiling water first, drain, then cook. Due to infants’ urgent need for calcium, and some suffering from tuberculosis, calcium deficiency, rickets, kidney stones, or diarrhea, they should eat less spinach or temporarily avoid it.