What causes stir fried spinach to become bitter

The bitterness of stir fried spinach may be related to factors such as variety characteristics, high oxalic acid content, improper cooking, prolonged storage time, or soil pollution.

1. Variety Characteristics

Some spinach varieties themselves have a slight bitterness, such as older spinach varieties with thicker leaves. The bitter substances in this type of spinach are mainly distributed in the petioles and roots. Before cooking, the roots can be cut off and the blanching time can be extended to help reduce the bitterness.

2. High content of oxalic acid

Spinach contains a lot of oxalic acid, which can cause astringency and bitterness when not fully blanched. Suggest blanching in boiling water for more than 30 seconds to dissolve oxalic acid in the water. Immediately supercooling after blanching can keep the leaves green and reduce the residue of bitter substances.

3. Improper cooking

High temperature and prolonged frying can lead to the decomposition of glucosinolates in spinach, producing bitter compounds. The oil temperature should be controlled below 60% heat, and stir fry quickly for 1-2 minutes. Adding a small amount of white sugar or cooking wine can neutralize bitterness and enhance the freshness and sweetness of dishes.

4. Long storage time

After refrigerating spinach for more than 3 days, the nitrate in the leaves will gradually convert into nitrite, which not only produces bitterness but also poses a safety hazard. When making a purchase, pay attention to the leaves being firm and free of yellow spots. It is best to buy and eat now. Short term storage can be stored upright by wrapping the roots with wet wipes.

5. Soil Pollution

Spinach grown in industrial polluted areas may be enriched in heavy metals and exhibit abnormally bitter taste. It is recommended to choose organic spinach purchased through legitimate channels, and rinse the leaves repeatedly with running water before cooking to remove surface pollutants.

It is recommended to pair spinach with vitamin C rich ingredients such as bell peppers and tomatoes for daily consumption to promote iron absorption. People with renal insufficiency need to control their intake to avoid the risk of calcium oxalate deposition. If the bitter taste is accompanied by abnormal blackening or irritating odor of the leaves, it should be immediately stopped from consumption. Spring spinach has the most tender taste, so it is recommended to choose seasonal products first. Blanching it in cold or boiled soup can maximize the retention of nutrients.