How to stir fry spinach without astringency in the mouth

The key to removing astringency when stir frying spinach lies in blanching and proper pairing of ingredients. The astringency of spinach mainly comes from oxalic acid, which can be dissolved by rapid blanching. Pairing with acidic or high calcium ingredients can also neutralize the astringency.

When blanching spinach, it is important to note that after the water boils, it should be placed in the pot. If the leaves become soft, immediately remove them from the supercooled water and control the time within 10 seconds to preserve the nutrients. After blanching, squeeze out the water and stir fry to reduce the soft and rotten taste caused by water leakage. Stir fry minced garlic in hot pot and cold oil until fragrant. Stir fry over high heat for 30 seconds before serving to maintain a crispy and tender texture. Some varieties of spinach have high oxalic acid content, and even after blanching, there is still a slight astringency. In such cases, a small amount of lemon juice or white vinegar can be added and stir fried. Acidic substances can react with residual oxalic acid. Using lard instead of vegetable oil for stir frying, animal fat can encapsulate oxalic acid crystals to reduce irritation, but it is necessary to control the amount consumed to avoid excessive intake of saturated fat.

It is recommended to pair spinach with high calcium ingredients such as tofu and eggs for daily consumption. Calcium can combine with oxalic acid to form calcium oxalate that is not easily absorbed, which not only reduces astringency but also reduces the risk of stone formation. Children and those with gastrointestinal allergies can blanch spinach, chop it and mix it with Congee noodles for safer digestion and absorption. Note that spinach should not be consumed with dairy products high in calcium, as a two-hour interval is more conducive to nutrient utilization. Individuals with abnormal kidney function should strictly control their intake of spinach and consult a nutritionist if necessary to develop personalized diets.