How to eat water spinach and how to make it delicious

Water spinach is also a vegetable that is often bought and eaten at home, and the general practice at home is to add minced garlic and stir-fry. There are also many ways to make water spinach, for example, some people blanch water spinach directly, and then add some simple seasonings to mix it cold, which is also refreshing and appetizing. Today, I will share two ways to make water spinach, which tastes crispy and tender and flavorful, and is not greasy at all.

Water spinach is rich in crude fiber, and this dietary fiber can promote gastrointestinal peristalsis and help digestion. And it contains chlorophyll, which is a good product for bodybuilding**, beauty and skin. If you eat water spinach often in summer, it can prevent heatstroke and relieve fever, cool blood and detoxify, and also has a certain effect in preventing infection.

Ingredients: water spinach, pork, ginger, garlic, sugar, chicken essence, bean paste, dried chili, dried Sichuan pepper.

1. First of all, the water spinach you bought will be removed from the bad and bad leaves, and the old part should also be removed. Then wash it, and when washing, separate the stem and leaves of the water spinach.

2. Pat the water spinach stalk with the back of a knife to facilitate the flavor when stir-frying. Then change the knife and cut it into fine pieces, clean the two green chili peppers, and cut them into thin rings. Chop a piece of ginger into fine pieces, pat the garlic flat, chop into minced garlic and set aside.

1. When the ingredients are ready, remove from the pot and heat the oil in the pan. Slide the pot first, after the pot is smooth, put in the minced meat, fry the minced meat, and after the minced meat is fried and discolored, add a little ginger and garlic, and then a spoonful of Sichuan bean paste.

2. After stir-frying the fragrant red oil, add the water spinach stalk just now, then season it inside, add a little edible salt, then add a little sugar, a little chicken essence, stir-fry well, and then fry over high heat for about a minute, you can turn off the heat and put it on the plate, and the stir-fry time should not be too long, so as to keep the crisp of the vegetable stalk.

Stir-fry vegetable leaves] 1. Heat the oil in the pot again, add the minced garlic and fry until fragrant, after the minced garlic is fragrant, add the dried chili pepper and dried peppercorns.

2. After the fragrance is fried, put in the vegetable leaves, after the vegetable leaves are fried, they will be seasoned immediately, add a little salt, sugar, and chicken essence to the pot, and then fry well and then you can put it out of the pot. In this way, the dish is served faster, and the water spinach leaves are not easy to change color.

The two methods of water spinach are particularly homely and simple, so they are particularly appetizing, light and crispy. Sometimes, if you fry the water spinach whole together, the leaves will be rotten and the stalk will be half-cooked. Therefore, it is often fried separately from the vegetable stem and leaves, which is very flavorful.

Tips: 1. Pat the vegetable stalk with a knife before cutting the stalk, which can make it easier to stir-fry and absorb the flavor.

2. When the vegetable stem is fried, the time should not be too long, crispness is its characteristic, we only need to fry until it is broken, and then it can be out of the pot.

3. Many people stir-fry water spinach and it is easy to change color, so we can keep the bright green color of the leaves when we stir-fry the vegetables.

You can use tomatoes to stir-fry, very delicious, first fry the tomatoes out of the soup, then add the washed and cut kohlrabi, stew for a while after the soup, very delicious, rice. Sometimes I also like to stir-fry with oyster sauce, which is very delicious. You can also mix it cold, add salt to kill the water after shredding, control the water, add a little sugar, minced garlic, monosodium glutamate, and mix well.

Water spinach must be fried over high heat, so that the fried water spinach will not be hard, too hard, and it will have no taste in the future, so we try to use high heat when we fry water spinach. When you stir-fry water spinach, we must add some fatty meat, or minced meat and other stir-fried spicy ones, so that it will be more flavorful.

Water spinach can be fried meat or cold salad, and the cold salad needs to be scalded and then mixed with garlic, which is clear and delicious.

Water spinach is delicious and cold salad, and the home-cooked dish is blanched first, and the leaves and stems can be retained to make a delicious meal.

Water spinach is stir-fried on high heat with sesame pepper, which is the most delicious.

The garlic water spinach is very good, spicy and spicy, and it is also tender and green when stir-fried. Actually, it's more delicious to keep the leaves.

The stir-fried water spinach is very delicious, and it is also very good in the hot pot.

I think it tastes good just by stir-frying.

If you eat too much seafood sashimi, then have some green, and remember to blanch the water spinach for three seconds.

You must not have eaten water spinach like this, and it is very good.

Teach you to make delicious water spinach.

There is nothing wrong with eating a delicious dish.

Water spinach salad is delicious. The practice is as follows:Ingredients: 500 grams of water spinach.

Excipients: 50 grams of peanut oil, 2 grams of salt, 5 grams of sugar, half a spoon of cold vinegar, two spoons of light soy sauce, 1 spoon of oyster sauce, two spoons of chili sauce, a little thirteen spices.

1. First disassemble the lead limbs and select the water spinach into small pieces and clean them.

2. Boil the pot of boiling water, add a little oil and salt, and blanch the water spinach for no more than two minutes.

3. Scoop up the dry water and put it on a plate, and use chopsticks to pick up a little bit to avoid the color of the pile together.

4. Add salt, light soy sauce, oyster sauce, sugar, cold vinegar, chili paste, thirteen spices, and then pour in a spoonful of hot oil to stimulate the fragrance.

5. Stir and stir evenly, let stand for two minutes, and then serve on the table after flavoring.