How to stir fry spinach to make it delicious

The key to stir frying spinach lies in temperature control and seasoning. There are five main methods: stir frying in high fire, flavoring with garlic, matching with Fermented bean curd, blanching water to preserve color, and avoiding overcooked.

1. Stir fry on high heat

The hollow stem of water spinach is easy to cook, and it needs to be quickly stir fried on high heat throughout the process. Heat the iron pot until smoke comes out, then pour in oil. When the oil temperature rises to 70-80%, serve the vegetables and stir fry within 20 seconds. High temperature can lock in the moisture of vegetable leaves, prevent water from turning yellow, and maintain the crispy and tender taste of stems. insufficient firepower can cause the vegetable leaves to soften, collapse, and turn black.

2. Garlic Flavoring

Garlic powder explosion is a classic seasoning method. Put chopped garlic cloves into the hot oil and stir fry until golden brown. After the garlic aroma seeps into the oil, add the water spinach. Can be paired with millet chili to add depth, but the chili needs to be added to the pot after the garlic is minced. Garlic fragrance can neutralize the astringency of water spinach. Be careful not to burn the garlic grains, otherwise they will become bitter.

III. Match with Fermented bean curd

White Fermented bean curd is commonly used for flavoring in Cantonese style. Fermented bean curd is crushed in advance and mixed with water to make a sauce. When the cabbage is half cooked, pour it along the edge of the pot. The fermented fresh taste of Fermented bean curd can improve the freshness of vegetables, and the appropriate dosage is 500g cabbage and 1 piece of Fermented bean curd. Fermented bean curd has high salt content, so additional salt should be reduced.

Fourth, blanching to maintain color

Old hollow cabbage with thick stems can be blanched first. After boiling, add a small amount of salt and oil, blanch the stem for 10 seconds before removing the leaves, and immediately rinse with supercooled water. Blanching water can remove the astringency of oxalic acid and maintain a green color. Note that blanching for too long can lead to nutrient loss, and the subsequent frying time needs to be shortened.

Fifth, avoid overcooking

Water spinach. Stir fry until the stems are soft and the leaves are slightly wilted before serving. Excess heat can cause the dish to continue to ripen, and when overcooked, the stems become fibrotic and difficult to chew. Consume as soon as possible after serving, as prolonged storage can cause oxidation and blackening. If you need to prepare meals, you can open the stir fried vegetable stand and let it cool. When reheating, quickly reheat it over high heat.

Choose water spinach with straight stems and fresh and tender leaves, and remove the outer layer of coarse fibers from old stems. After cleaning, fully drain the water, as wet leaves can easily splash oil when put into the pot. Control the oil level to ensure that the dish does not stick to the pot, as excessive oil can mask the fragrance. Paired with lard or shrimp sauce can enhance flavor, but hypertensive patients should use it sparingly. People with spleen and stomach deficiency and cold should not consume a large amount on an empty stomach. Ginger shreds can be used to balance the cold nature. Stir fried and eaten immediately is the most effective way to maintain nutrition, and it is necessary to avoid an increase in nitrite content in overnight water spinach.