How do you fry water spinach so that it always stays green and not black?

Answer: 1, the time of frying is fast, and it is not easy to darken.

2. Prepare a basin of water and squeeze a small amount of lemon juice. Before washing the water spinach and stir-frying, soak the leaves in the prepared lemonade. 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 will not turn black so quickly.

3. Thicken the water spinach and then coat it with oil, which can isolate the water spinach from contact with oxygen in the air.

4. For leafy vegetables like water spinach, cooking wine can be added during the frying process, and adding cooking wine can volatilize the water vapor in the water spinach, so that the water spinach will not turn black.

Water spinach]: 1, this species is native to China, and has been widely cultivated as a vegetable, or sometimes in a wild state. It is commonly cultivated in the central and southern provinces of China, and less in the north, so it is suitable to grow in a warm and humid climate, fertile and humid place, not cold-tolerant, and the stems and leaves die in case of frost.

It is found throughout tropical Asia, Africa and Oceania. In addition to being used for vegetables, it can also be used medicinally, taking it internally to relieve dietary poisoning, and externally applying it to treat fractures, ascites and nameless swelling and poisoning. Bracken is also a good feed.

2. Bracken is native to the south, likes warm and humid climate, is resistant to heat and frost, and can grow in all provinces in the Yangtze River basin in April and October.

3. Water spinach is an alkaline food, and contains potassium, chlorine and other elements that regulate the balance of water and liquid, which can reduce the acidity of the intestine after eating, prevent the imbalance of the intestinal flora, and is beneficial to cancer prevention. The niacin and vitamin C contained in it can reduce cholesterol and triglycerides, and have the effect of lowering lipids. The chlorophyll in water spinach is known as the "green elf", which can clean teeth, prevent caries, eliminate bad breath, and be fitter**.

4. Water spinach is cool, and vegetable juice has an inhibitory effect on Staphylococcus aureus, streptococcus, etc., which can prevent infection. Therefore, if you eat it regularly in summer, it can prevent heatstroke and relieve fever, cool blood and detoxify, and prevent dysentery. The protein content in the young shoots is 4 times higher than that of the same amount of tomatoes, the calcium content is more than 12 times higher than that of tomatoes, and contains more carotene.

5. The crude cellulose content of water spinach is rich, and this edible fiber is composed of cellulose, hemicellulose, lignin, glue and pectin, which has the effect of promoting intestinal peristalsis, laxative and detoxification.

Water spinach is a green vegetable, and the green leaves will turn yellow if they are not fried well, which not only destroys the sensory effect of the vegetable, but also releases nutrients. When frying green vegetables, first be sure to boil the pan very hot, and then pour the oil (remember not to pour the oil into the pan first, so that the oil will evaporate during the heating process, causing waste), after the oil is poured down, then pour the vegetables into the pot. When pouring the vegetables, do not pour them scatteredly, and try to pour the dishes in the pot**.

Then quickly cover with a pot lid. At this point, you can go and prepare other dishes. After a minute, remove the lid of the pot, put in the condiments to be added, and use a spatula to mix the condiments, and a vegetable with a full color, fragrance and flavor is fried.

The water spinach should be stir-fried on high heat and turned quickly, the vegetables should be heated evenly, and the salt and other seasonings must be added before the pot, so that the water spinach will not change color and will not produce a lot of water.

Water spinach and garlic stir-fried together delicious.

It seems that there is no black water spinach.

As long as the heat time is not too long, it should not be dark.

The chef teaches you the skills of stir-frying water spinach, pay attention to these tips The leaves do not turn black after they come out of the pot.

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

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

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

4. Don't put 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 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.

1.There is oil when stir-frying, and after leaving it for a while, because the water spinach does not eat oil, there is oil attached to the surface (a drop of oil on the ground will turn black after a long time).

2.Water spinach is green leafy, and after frying, part of its moisture is forced out, and the chlorophyll is obvious after the cells are dehydrated, and it is actually green. , but the color is too heavy and the first reason is black.

You can copy the water spinach with water first, and it will probably be ripe. After taking it out, empty the water and dry the vegetables. Then, when the oil is hot and warm, put the green onion and garlic (more points) into the pot, at this time the green onion and garlic fragrance has come out and the oil is hot, immediately pour the dried water spinach into the stir-fry, then put salt, put some monosodium glutamate when it comes out of the pot immediately, so that the color will not change.

Because the water spinach is not actually fried in oil but in water, the color will not change, but it will be very bright.

Ingredients: 300g water spinach, 2 eggs, 100g large meat

Seasoning:

Cooking: 1 small slice of green onion, 2 teaspoons cooking wine, 5 cloves of garlic, 1 teaspoon light soy sauce, 1 2 teaspoons of Sichuan pepper powder, 1 teaspoon of salt).

To make the soup: a small slice of green onions, 1 4 tsp pepper, 1 tsp salt, 1 tsp sesame oil).

Method:

The water spinach stem and leaves are separated, the part of the leaf is soaked in salt water, the stem is washed, and the stem is cut into small cubes;

Wash the large meat, cut it into cubes for later use, and mince the green onion and garlic;

Pour oil into the pot, after the oil is hot, add the diced meat and stir-fry until it changes color, add minced green onion and garlic, add Sichuan pepper powder, cooking wine;

Add the chopped water spinach and stir-fry for 1 minute, season with salt, and then remove from the pan;

Soak the leaves in salt water for half an hour, then take them out, rinse them and set aside;

In another pot, add water, after the water boils, add the water spinach leaves;

Remove the shell of the egg, stir it evenly with a whisk, wait for the water in the pot to boil again, pour in the egg liquid, wait for the egg liquid to expand, quickly stir with chopsticks, then turn to low heat, sesame oil, salt, pepper, minced green onion, seasoning, you can get out of the pot.