How do you fry water spinach to make it crisp?

Water spinach is a unique vegetable in the southern region, there is no season, there are all year round, because it is not cold-resistant, so the north is rare, I remember when I was a child, it has always been called macaroni, the people in my hometown are called so, now I have grown up, only to know that it is also called water spinach, and a friend of mine in Guangdong is it water cabbage, it seems that the name of different places is also different.

There is a special saying about water spinach in life, I don't know if it's true or not, saying that if you eat too much water spinach, you are prone to leg cramps? Why is there this statement, we don't know, water spinach is the best for people who often eat meat, it has a lot of fiber, which can effectively promote the intestinal surge, when frying water spinach, it is often easy to fry and fry and blacken, that is because you are missing such a step, plus it will not be.

Ingredients]: Appropriate amount of water spinach, appropriate amount of bean curd, a little sugar, appropriate amount of shredded ginger, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of cooking oil.

Method]: 1. We put about a spoonful of white sugar in the bowl with the bean curd, the sugar can neutralize the sweetness of the bean curd, and the taste will not be too strong when eating, and then crush the bean curd into a sauce to fully integrate it with the sugar.

2. Next, we dispose of the old roots of the water spinach, cut it into small pieces, and soak it in cold boiled water with white vinegar for five minutes, and then clean it.

3. Pour water into the pot, add a little cooking oil and an appropriate amount of salt, then pour the washed water spinach into it, cook for a while, add oil to cook the water spinach, you can keep its color all the time, blackening or anything does not exist.

4. Don't cook for too long, when it's almost half-cooked, you can take it out, it's easy to turn black for too long, soak up the water spinach in cold water, and then control the moisture for later use.

5. Pour oil into the pot, turn to high heat, pour the prepared minced garlic and ginger into it, stir-fry it with a spatula until fragrant, and then pour in the fermented bean curd sauce and fry until it is slightly fragrant.

6. Then we can pour the water spinach into it, turn it to high heat, and stir-fry it quickly for fifteen seconds, and then we can almost turn off the heat and remove it from the pot. (Because the third step is when cooking water spinach, it is almost half-cooked, and it will not taste good if it is too old, and salt is added when cooking, so it has a flavor.) ）

<>Tip at the end of the article]:

Whether it is blanching or stir-frying, the time should not be too long, when the water spinach is cut, it is best to eat it when it is good to clip, too long is not only not easy to fry, but also inconvenient when eating.

After soaking the water spinach in salted water and then washing it, be sure to fry it quickly over high heat, and pour a circle of boiling water along the edge of the pot at the same time, and do not cover the lid to simmer, so that the taste can remain crisp.

When stir-frying water spinach, you can put more oil and let the water spinach go through it in the oil pan again, so that it will taste crisp.

First of all, put a spoonful of white sugar in the bowl of fermented bean curd, to fuse them, that is, cut the processed water spinach into small pieces, then pour in white vinegar, soak in cool boiled water for 5 minutes, and then clean it, then pour water into the pot, put some oil and salt, pour the washed water spinach into it and cook for a while, after cooking, take it out and control the dry, and finally pour oil into the pot, pour the prepared garlic and ginger shreds into it, fry it with a spatula to make the fragrance, and then pour the fermented bean curd sauce into it, and then pour the water spinach into it. It is set on high heat, stir-fry quickly for 15 seconds, and then turn off the heat and remove from the pan.

First of all, heat the oil and fry the minced garlic and dried chili peppers until fragrant, add water spinach and stir-fry over high heat, add some chicken essence and stir-fry thoroughly to get out of the pot.

Prepare the ingredients as follows: 1 handful of water spinach, 1 teaspoon of salt, 2 cloves of garlic, 1 small handful of Sichuan peppercorns, 5 millet peppers, and an appropriate amount of vegetable oil.

The specific method is as follows: wash the water spinach after picking it to control the moisture, cut the red pepper obliquely into shreds, pat the garlic flat, pour oil into the pot and heat it, add garlic and peppercorns to stir-fry, then put in the water spinach and stir-fry for 2 minutes, then put the red pepper shreds into the stir-fry together, when the water spinach is fried until it is almost cooked, put in the chili shrimp paste, and then add salt and stir-fry well!

Prepare the ingredients as follows: 1 handful of water spinach, appropriate amount of salad oil, appropriate amount of salt.

The specific method is as follows: choose the water spinach, wash it, soak it in water with lemon juice (skip it without lemon), heat it with oil, add water spinach, stir-fry over high heat, add salt and stir-fry evenly!

Prepare the ingredients as follows: 1 handful of water spinach, 1 teaspoon of salt, 5 cloves of garlic.

The specific method is as follows: wash the water spinach, control the water, cut the vegetable into three or four centimeter segments, mince the garlic, put oil in the pot, heat the next half of the minced garlic, fry the fragrance, put the water spinach, stir-fry a few times over high heat, fry until the leaves wilt, then add an appropriate amount of salt, throw the remaining general minced garlic in, and get out of the pot!

Prepare the ingredients as follows: 500 grams of water spinach, 2 red peppers, appropriate amount of salad oil, half a teaspoon of salt, half a teaspoon of chicken essence, 3 cloves of garlic, 2 pieces of bean curd, 1 3 teaspoons of sugar.

The specific method is as follows: wash the water spinach, pinch it into sections for later use, shred the red pepper and set aside, crush the garlic, put the bean curd in a bowl, pour some bean curd juice, mash it into a puree for later use, start the oil pan on high heat, put in the garlic and stir-fry the garlic after the oil is hot, then add the red pepper shreds, the mashed bean curd and stir-fry together, and then pour the vegetables into the quick stir-fry, and wait for the vegetables to fry soft, sprinkle in salt, chicken essence and sugar to taste!

Prepare the following ingredients: 250 grams of pork, 200 grams of water spinach, 20 grams of soybean oil, 5 grams of salt, 5 grams of ginger, 5 grams of garlic, 8 grams of cooking wine, 3 grams of light soy sauce, 20 grams of oyster sauce, 20 grams of water starch, 3 grams of sugar.

The specific method is as follows: wash the water spinach and cut it into sections for later use, cut the pork into shredded pork, pour in cooking wine, light soy sauce, starch marinate for 10 minutes, heat oil in the pot, put in garlic slices and ginger shreds when 8 is hot, pour in shredded meat after stir-frying fragrant, add water spinach after frying until the shredded meat changes color, add a little sugar and oyster sauce after stir-frying for a while, and add a little salt according to taste before mixing well!

Prepare the ingredients as follows: 500 grams of water spinach stalks, 1 bell pepper, 1 green pepper, 1 tablespoon vegetable oil, 1 teaspoon Sichuan peppercorns, 1 tablespoon light soy sauce, 1 tablespoon of spicy tempeh paste.

The specific method is as follows: wash the water spinach stalks and cut them off; Thicker water spinach stems can be cut in half, bell peppers, green peppers to remove the stems and seeds, wash and shred, pour an appropriate amount of vegetable oil into the pot and heat; Add Sichuan peppercorns and stir-fry until fragrant, add water spinach stalks; Drizzle in an appropriate amount of light soy sauce; Add bell peppers and green peppers, cover, medium heat for 5 minutes, add an appropriate amount of spicy tempeh sauce, stir-fry evenly, reduce the juice over medium heat, turn off the heat, and put out the [tempeh water spinach] to prepare.

Stir-fry water spinach with chopped peppers.

Ingredients: Water spinach (250g), chopped pepper (1 tablespoon).

Method: 1. Wash the water spinach after removing the old leaves and putting it in water.

2. Pick off the stems and leaves of the washed water spinach separately, and cut the stems into small strips for later use.

3. Peel and chop the garlic and prepare a spoonful of chopped pepper.

4. Put the wok on the heat, pour in the oil and heat it, add the minced garlic and chopped pepper and stir-fry until fragrant.

5. Put in the water spinach stalk and stir-fry the raw water.

6. Add water spinach and stir-fry raw.

7. Add a little spoonful of light soy sauce and stir-fry evenly.

8. Add an appropriate amount of salt and a little chicken essence and stir-fry evenly to remove from the pot and put on a plate.

Hello! Stir-fry the best water spinach in this way:

Stir-fry water spinach with chopped peppers.

Ingredients: Water spinach (250g), chopped pepper (1 tablespoon).

Method: 1. Wash the water spinach after removing the old leaves and putting it in water.

2. Pick off the stems and leaves of the washed water spinach separately, and cut the stems into small strips for later use.

3. Peel and chop the garlic and prepare a spoonful of chopped pepper.

4. Put the wok on the heat, pour in the oil and heat it, add the minced garlic and chopped pepper and stir-fry until fragrant.

5. Put in the water spinach stalk and stir-fry the raw water.

6. Add water spinach and stir-fry raw.

7. Add a little spoonful of light soy sauce and stir-fry evenly.

8. Add an appropriate amount of salt and a little chicken essence and stir-fry evenly to remove from the pot and put on a plate.

Stir-fried shredded pork with water spinach.

Ingredients: water spinach stalks, tenderloin, a little garlic slices, cooking wine, cornstarch, light soy sauce, salt, monosodium glutamate.

Method:1Shred the tenderloin and marinate with cooking wine, light soy sauce and cornstarch for 5 minutes; Wash the stalks and cut them into long sections.

2.Heat the oil in the pan, fry the meat silky, change color and serve.

3.Stir-fry the garlic slices with the remaining oil in the pot and stir-fry the stalks for half a minute.

4.Stir-fry the shredded meat for 1 minute, add salt and monosodium glutamate.

The first method: lemon juice.

1. Take a fresh lemon slice and take out a little lemon juice for later use.

2. Stir-fry the water spinach according to the commonly used method at home, pour the squeezed lemon juice on top of the water spinach when it comes out of the pot, and then stir it quickly with a spoon.

PS: Lemon juice contains a lot of vitamin C, which is a strong antioxidant, so adding some lemon juice when stir-frying water spinach will achieve the effect of keeping its color green and not black, but vitamin C is easy to decompose when heated, so it is good to add it at the end.

The second method: blanching.

1. Wash the water spinach and cut it into segments.

2. Add an appropriate amount of water to the pot, wait until the water boils and put the water spinach into the pot, and take it out after about 20 seconds after boiling again, so that the water spinach will not turn black easily.

ps: Blanching is a very convenient and common way to prevent water spinach from turning black, if you don't want to be so strenuous you can also blanch it with hot water for about a minute before frying water spinach, which can also achieve the effect of preventing it from turning black.

The third method: baking soda.

This method is very simple, add a little baking soda and stir well after the water spinach is fried, pay attention to the baking soda do not add too much, try to stir well with a spoon.

ps: The biggest advantage of this method is that it is simple and convenient, and novice friends recommend using this method.

The fourth method: thickening method.

1. Add more oil and quickly stir-fry the water spinach over high heat until the water spinach is cooked.

2. Take a small half bowl of water, add a spoonful of starch and mix well with a spoon, pour into the water spinach and quickly stir-fry evenly, remove from the pot.

This method is a very common method in restaurants, not only the fried water spinach is green and delicious, but also the taste of the vegetarian fried water spinach after thickening is also better, and now many families only use this method. In addition to the fourth thickening method often used in restaurants, the blanching method is also very common, and you can also try to use these two methods when frying water spinach in the future, the taste and texture are good.

I like stir-fried water spinach. First, wash the water spinach and separate the leaves and stems of the water spinach; Prepare a little chopped green onion, minced ginger, minced garlic and small red pepper segments; Heat the pan with cold oil, and when the oil is slightly smoking, put the minced green onion, ginger, minced garlic and small red pepper into the pot and stir-fry until fragrant, put in the water spinach stalks cut into segments, stir-fry a few times, and then put in the water spinach leaves, continue to stir-fry, put less light soy sauce and a little water starch, and it is done.

1. Select the old leaves of the water spinach and wash it in water.

2. Pick off the stems and leaves of the washed water spinach separately, and cut the stems into small strips for later use.

3. Peel and chop the garlic and prepare a spoonful of chopped pepper.

4. Put the wok on the heat, pour in the oil and heat it, add the minced garlic and chopped pepper and stir-fry until fragrant.

5. Put in the water spinach stalk and stir-fry the raw water.

6. Add water spinach and stir-fry raw.

7. Add a little spoonful of light soy sauce and stir-fry evenly.

Wash and control the water after picking the water spinach, cut the red pepper obliquely into shreds, pat the garlic flat, pour oil into the pot and heat it, add garlic and peppercorns to stir-fry, then put in the water spinach and stir-fry for 2 minutes, then put the red pepper shreds into the stir-fry together, when the water spinach is fried until it is almost cooked, put in the chili shrimp paste, and then add salt and stir-fry well.

It is best to use white pole water spinach for water spinach, then cut off the head a little, tear the rod apart, and then cut off about the length of the two strands, put some green pepper and fry, normal salt taste, from the kitchen for 11 years, this cooking method is the best I feel.

The taste of water spinach is very good, and it is rich in vitamins and dietary fiber, eating more water spinach can regulate the spleen and stomach, and it is also beneficial to the heart, it is best to clean up the empty mind, blanch the water, put a little edible salt when blanching, so as to keep the taste and color of the empty mind unchanged, and then use the way of stir-frying and adding oyster sauce is very delicious.

Cut the water spinach into inch segments and give it to the root, fry it first, and put the oil Sichuan pepper and garlic in the pot together, and put the water spinach in the pot when it is finished, and fry it quickly to make it delicious.

Hello, I think stir-fried water spinach is more delicious, just add more garlic and stir-fry it with chili.

Stir-fry the best water spinach and wash the water spinach first. Well, put oil in the pot, what is the use of more? What to use without using meat to fry water spinach directly, sprinkle a layer of minced garlic on top.

Two ways to be delicious:

1. Garlic cloves + one dried chili pepper for the ingredients;

2. Lard or sesame oil for oil;

Finally, stir-fry is fine.