Solution to discoloration of stir fried water spinach

The discoloration of water spinach can be solved by controlling the heat, stir frying quickly, blanching in advance, avoiding metal utensils, and seasoning in a timely manner.

1. Control the heat

High temperature can cause rapid decomposition of chlorophyll in water spinach. It is recommended to stir fry it over medium high heat for a short period of time. When the temperature of the iron pot exceeds 180 degrees, the rupture of vegetable cell walls accelerates, and the juice seeps out and comes into contact with metal ions, making it more prone to oxidation and discoloration. The induction cooker can be adjusted to 1800 watts of power, and the gas stove maintains the flame just wrapped around the bottom of the pot.

2. Quick stir frying

It is recommended to complete the frying process within 90 seconds from the bottom to the bottom, and continue flipping to evenly heat the vegetable leaves. Use a long handled spatula to stir the water spinach in a parabolic motion in the pan, reducing squeezing damage compared to flat push stir frying. Immediately turn off the heat when the stems become transparent, and use the remaining temperature to complete the final ripening.

3. Blanch in advance

Add a small amount of cooking oil and salt to boiling water, put in water spinach and blanch for 10 seconds, then rinse with ice water. This method can passivate polyphenol oxidase activity and lock in chlorophyll structure. After blanching, fully drain and stir fry to avoid residual moisture that lowers the pot temperature and prolongs cooking time.

4. Avoid metal pots.

Iron and aluminum pots can react with oxalic acid in water spinach to produce dark compounds. It is recommended to use ceramic coated non stick pots or glass pots, as these materials have stable chemical properties. If a metal pot must be used, ginger slices can be used to wipe the inner wall of the pot to form a protective film before frying.

5. Seasoning in a timely manner

Add salt and vinegar before cooking. The osmotic pressure of salt will cause dehydration and accelerate browning of cells. White vinegar can maintain an acidic environment and inhibit enzymatic browning, with a dosage controlled within 5 milliliters. Fermented condiments such as Fermented bean curd and shrimp paste can be used instead, and their natural pigments can cover up slight discoloration.

Fresh water spinach should be selected from varieties with crispy stems and stretched leaves, and stored in refrigeration for no more than two days. Before stir frying, separate the stems and leaves of the vegetables. The thick stems can be longitudinally cut open to ensure even heating. Paired with garlic powder, fermented black beans and other auxiliary materials can distract visual attention. If slight discoloration has occurred, sprinkle some white sesame seeds or goji berries for decoration. Be careful to avoid consuming high oxalate foods that can affect calcium absorption, and individuals with renal insufficiency should control their intake.