1.Jade Tofu Ball



100 grams of minced spinach

30 grams of ground carrot

400 g of minced tofu

40g of Whitebait



1 Take out a  container and put all the ingredients into it. Add in the seasonings and mix well, beat it slightly then knead it into six small balls for later use

2 Take out a pot and add about 1/2 pot of oil to heat. Then, add in the jade tofu balls

3 Fry on  small fire until the appearance turns slightly golden  then pick up and drained the oil before serving.


2.Spinach in soup



400g of spinach

100g of Straw mushroom

5g of Chinese wolfberry

5g of green onions

5 grams of ginger

5 grams of garlic

3g of MSG

5g of Salt

1g of Pepper



1 Wash the spinach. Wash the green onion and ginger and cut into shreds. Peel the garlic, wash and chop into minced garlic.

2 Add water to the pot, boil the spinach in water. Remove when done.

3 Place the soup in the pot, add in the ingredients and seasonings. Bring it to a boil, and pour the soup over the spinach to serve.


3.Stir-fried spinach



400 grams of spinach

2 green onions

2 teaspoon of minced garlic

1 pepper


1 teaspoon of salt

1 teaspoon of chicken powder

1 tablespoon of rice wine

60cc of Water



1 Wash the spinach and cut it into segments about 5 cm. Wash and cut the green onions and pepper before setting them aside.

2 Heat up a pan  and pour in oil. Add in minced garlic, onion slices and chili flakes. Fry until it has fragrant.

3 Add in the cut spinach and all the seasonings. Stir and fry evenly over high heat until the spinach  softened. Your dish is now complete


4.Spinach with sesame sauce



300 grams 0f spinach

5g of Garlic


1/2 teaspoon of tahini

1 tablespoon of cold water

1 teaspoon of caster sugar

1 tablespoon of soy sauce paste



1. Remove the roots and wash the spinach, blanch for about 10 seconds and soak it in ice water.

2 Pick up the spinach and drain out the excess water. Press them into  shape and cut into sections. Place it in a plate for later use.

3 Bring the sesame paste to a boil with cold boiled water, then add the garlic and the remaining seasonings and mix well to form the sauce.

4 Pour the sauce of over the spinach and you’re done.


5.Baked Bacon Spinach



50g of Bacon

200 grams of spinach

1 clove of minced garlic

1 tablespoon of cream

2 tablespoons cream white sauce

100cc of stock

100g of Cheese shreds



1 Shred the bacon; wash the spinach and cut into small pieces for later use.

2 Put the butter in a saucepan and simmer until it melts. Add in the minced garlic and fry until it has fragrant then add the bacon shreds of  and fry until it becomes brown.

3 Put in the creamy white sauce, stock and spinach segments into the pot and stir-fry evenly

4 Pour into the baking dish and sprinkle with a layer of shredded cheese on the semi-finished baked bacon spinach.

5 Preheat the oven to 180℃, put the semi-finished baked bacon and spinach of  in the oven for 10-15 minutes and heat until the surface turns golden.


6. Steamed Pork with Spinach



300 grams of spinach

50 grams of ground pork

20g of Shallots

20 grams of minced garlic


2 tablespoons of soy sauce paste

4 tablespoon of water



1 Finely chop the shallot; wash the spinach and cut into small pieces before setting aside.

2 Add salad oil in a hot pan, sauté the shallots and minced garlic over  low heat. Add in ground pork and fry until it loosens and turn white

3 Add soy sauce paste and water, boil over low heat until the sauce has lessen before taking out. The sauce is for the minced meat.

4 Add about half a pot of water to a saucepan and bring it to a boil. Add 1 tablespoon of salad oil and add the spinach and cover the pot.

5 Wait for the water to boil and open the lid, turn it over so that the vegetables are evenly heated.

6 After boiling, take out the spinach for about 10 seconds and drain the water before putting it on a plate. Pour the minced pork on top of the spinach to complete.


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