How to fry water spinach without black, how to fry water spinach without black

Now that water spinach has been listed in large quantities, how to fry water spinach deliciously, how to fry it without blackening, will be a trouble for many people, Chef Hu will explain all of them to you today, so that everyone will make water spinach in the next days, bowls and bowls are the same as the chef's cooking.

6 tips for stir-frying water spinach without changing color:

1.The water spinach you buy must be fresh, and you have to buy the tender ones, because the old ones will change color quite quickly.

2.Water spinach is not allowed to be cut with a knife, it can only be pinched by hand, cutting with a knife will oxidize, it will definitely turn black, and many vegetables cannot be cut with a knife.

3.When washing water spinach, you can use a little lemonade or vinegar to wash the vegetables, which can prevent them from turning black quickly.

4.Do not leave the water spinach in the air for more than 30 minutes, if it is long, it will also oxidize and turn black on both sides of the water spinach.

5.When stir-frying water spinach, give enough oil, and the oil temperature must be 8 layers of heat, fry the water spinach on high heat, and finally add a few drops of water, add salt and other seasonings, and the fried water spinach is very beautiful and delicious.

6.Stir-fry water spinach must grasp the time and heat, the time is short and not cooked, and it will turn black after a long time, and it must be fried on high heat when stir-frying, so as to lock the moisture of the water spinach, so that the water spinach can be eaten tender.

Ingredients: 250 grams of water spinach, 3 grams of minced garlic, 3 grams of minced ginger, appropriate amount of salt, pepper, chicken essence, 10g of lard, 10g of salad oil.

Method:1The water spinach is picked, then washed, and while washing the final course, a few drops of lemon juice are soaked, and the water spinach is drained when it is ready to be fried.

2.Give the lard and salad oil to the bottom of the pot, boil until 8 layers are hot, add minced ginger, minced garlic and water spinach, fry on high heat for 30 seconds, then add an appropriate amount of water, and then add salt, monosodium glutamate and pepper to start the pot.

Stir-fry water spinach, give an appropriate amount of lard, can make the water spinach eat more tender, more fragrant, this is today to teach you the 6 tricks of stir-frying water spinach, master good skills, in the master of time and heat, package you to make delicious, I hope everyone can make delicious water spinach, if you have better tips for stir-frying water spinach, welcome to leave a message!

Teach you how to make stir-fried meat with water spinach.

Add some salty boiling water and you're good to go.

Preparation of water spinach.

Spicy stir-fried water spinach.

Ingredients: 1 handful of water spinach, 1 teaspoon of salt, 2 cloves of garlic, 1 small handful of Sichuan pepper, 5 millet peppers, appropriate amount of vegetable oil.

Steps: Wash and control the moisture after picking the water spinach, cut the red pepper into shreds obliquely, pat the garlic flat, pour oil into the pot and heat it, add garlic and pepper and stir-fry until fragrant, then put in the water spinach and stir-fry for 2 minutes, then put the red pepper shreds into it and 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.

Stir-fry water spinach.

Ingredients: 1 handful of water spinach, appropriate amount of salad oil, appropriate amount of salt.

Steps: 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.

Stir-fried water spinach with garlic.

Ingredients: 1 handful of water spinach, 1 teaspoon salt, 5 cloves of garlic.

Steps: Wash the water spinach, control the water, cut the vegetables into three or four cm 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, and throw the remaining minced garlic in.

Sufu water spinach.

Ingredients: 500 grams of water spinach, 2 red peppers, appropriate amount of salad oil, 1/2 teaspoon salt, 1/2 teaspoon chicken essence, 3 cloves of garlic, 2 pieces of bean curd, 1 3 teaspoons sugar.

Steps: Wash the water spinach, pinch it into sections for later use, cut the red pepper into shreds for later use, 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 and the mashed bean curd to stir-fry together, and then pour the vegetables into the quick stir-fry, and after the vegetables are soft, sprinkle in salt, chicken essence and sugar to taste.

Stir-fried meat with water spinach.

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.

Steps: 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, stir-fry the fragrant and pour in shredded meat, fry until the shredded meat changes color, add water spinach, stir-fry for a while, add a little sugar and oyster sauce, mix well and add a little salt according to taste before getting out of the pot.

Stir-fried water spinach with tempeh.

Ingredients: 500g water spinach stalks, 1 bell pepper, 1 green pepper, 1 tablespoon vegetable oil, 1 teaspoon Sichuan peppercorns, 1 tablespoon light soy sauce, 1 tablespoon spicy tempeh paste.

Steps: Wash the water spinach stalks and cut them off; The coarser slippery water spinach stalks can be cut in half, the bell pepper and green pepper should be removed from the stems and seeds, washed and shredded, and an appropriate amount of vegetable oil should be poured into the pot to 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 black bean sauce, stir-fry evenly, and reduce the juice over medium heat.

The reason why water spinach is black is because it contains iron, so it is easy to blacken. After soaking in lemonade, the acidity of the lemon will control the iron in the water spinach and not turn black so quickly.

The stem of the water spinach should be gently picked by hand, so that the two ends of the water spinach can be unblocked, and it is easy to absorb the flavor when burning. If you cut it with a knife, the two ends are easy to flatten and it is not easy to absorb the flavor.

When stir-frying, pour in salad oil and sesame oil in a ratio of 2:1 to make the water spinach more fragrant.

Originally, I wanted to burn the bean curd water spinach, but it turned out that my mother bought the wrong one, bought the alcohol-containing one, because she did not drink alcohol, so she used sesame paste instead, and the taste was also very good and fragrant.