Mother in law s fried water spinach is always black, how to make it green?

Pay attention to the heat when stir-frying water spinach, pour in some cooking oil first, put in the water spinach after boiling, you can add a little less water, not past the bottom of the pot, simmer for a while, add seasonings, and it will be green.

Heat the oil, pour down the water spinach and stir-fry when the oil is warm, but don't burn the oil too hot, if it is too hot, it will cause the water spinach to turn black.

Add some baking soda. In this way, the water spinach will not only not turn black, but also have a crispy and tender texture.

You can soak it in lemonade. The reason why water spinach turns black when stir-fried is because it contains iron itself, but it will not turn black after soaking in lemonade.

Do not cover the pan when stir-frying. Don't cover the lid when frying any green vegetables, cover the lid and the airflow is not smooth, and the vegetables are easy to blacken, and then fry them over high heat, and the color is bright and good-looking.

The old Wang next door is fried green.

People who often buy vegetables should know that after a while, water spinach will be yuan or 2 yuan and 1 catty, and water spinach will be very cheap at that time. In early summer, it is actually quite expensive, so there are not so many people who choose to buy water spinach to eat in early summer. After opening, pour in water spinach lettuce and other vegetables that are easy to turn black to keep the heat high, stir the vegetables to let them be fully heated, quickly take out the water and pour the oil and mix well, and then season and stir-fry, to ensure that you store it for a long time without black, of course, you must pick it up when you put it on the plate, and it is easy to black.

If you want to fry well, first adjust the seasoning in a bowl, burn the oil to green smoke, pour in the water spinach, and fry it for 30 seconds to get out of the pot. As for the gas stove used at home, few people will use a high-pressure valve, so you will find it difficult to fry water spinach to look good and delicious. Stir-fry water spinach without soy sauce, stir-fry it in hot oil without adding water, and it will be very green when it is fried, maintaining its original color.

If you want the fried water spinach to be delicious, you can put more garlic and more oil. Remember that the heat must be large, and don't fry too old. When stir-frying, add flavor to the water spinach in advance, put more oil, and stir-fry quickly over high heat, most vegetarian dishes need a method of stir-frying on high heat.

The longer the vegetarian dish stays in the pot, the greater the moisture, so the general stir-fry of vegetarian vegetables must be large and fast, so as to lock in the moisture of the dish.

Pour in the garlic rice after three percent of the oil is hot, (if you eat spicy, you can put chili peppers and garlic to fry together) to fry the fragrance, then pour the water spinach and stir-fry for less than a minute, and then pour in the juice that has been adjusted before and mix well. I don't have high requirements, I can only fry this level to see if the blackening of the water spinach is related to the wok, whether there is a slight rust, and use less! How much oil is appropriate, add garlic cloves, and you don't have to put more seasoning!

Stir-fried water spinach will turn black because it contains a lot of iron, and it turns black when exposed to high temperatures, but this is also normal. You should wait until before putting salt in the pan, so as to avoid the situation of water spinach turning black, and also reduce the loss of nutrients in the water spinach, so that the fried water spinach leaves will be green and translucent.

In fact, it is caused by the oxidation of water spinach, as long as we blanch it with boiling water before frying, the fried dish will taste better and the color will be more beautiful.

This is because, when oxidized, you can thicken the water spinach and then thicken it with oil, which can isolate the water spinach from contact with oxygen in the air, and there is also a way to pour oil on the water surface when flying water, so that the fat can evenly wrap the ingredients first.

The details are as follows: the time of frying is fast, and it is not easy to darken. When stir-frying water spinach, if it is stir-fried in the pan for too long, then the dish that comes out of the pan is easy to turn black. Because the vegetable has been in contact with the iron pot for too long, a chemical reaction has occurred.

Wash the pot and don't stir-fry it after stir-frying other dishes.

Wash the vegetables, cut them off, or tear them by hand, not too long, otherwise it will not be easy to fry.

When stir-frying, use a high heat to reduce the contact time between the dish and the iron pot as much as possible. Or instead of an iron pan, fry in a stainless steel pan. Because the iron of the iron pot meets the vegetable juice, it will oxidize and turn black.

If possible, try to avoid stir-frying vegetables in an iron pan to avoid blackening the vegetables.

Use oil and water to fry to reduce the contact time between the dish and the pot, that is, add two spoons of oil and water to the pot, a sufficient amount of salt, monosodium glutamate, a large spoon of salad oil, and pour the vegetables into the pot when the water is boiling, stir it quickly, and then take out the oil and put it on the plate after it is broken, so that the fried water spinach or lettuce is green, shiny, and not black.

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.

Thicken the water spinach and then coat it with oil, which will keep the water spinach out of contact with oxygen in the air. This is similar to the oil-water frying method, so that the fat first evenly wraps the ingredients, which is the same principle.

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.

You can blanch the water spinach with water first, and it will be about 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 water spinach is not actually fried in oil but in water, not only does the color not change, but it will also be very bright.

After the hot pan is boiled dry, pour in an appropriate amount of oil, when the oil is hot, pour the water spinach into the pot and fry it on high heat, add a little baking soda or vinegar, so as to maintain the green color and crisp taste of the water spinach, fry until all the leaves shrink, when the vinegar flavor volatilizes, put salt and monosodium glutamate and fry well, and then put the pot on the plate.

【Kitchen Secret】The trick of stir-frying water spinach without blackening Everyone likes to eat water spinach, a very delicious green side dish. However, many people often encounter such a situation: obviously the water spinach is only fried, the color turns black, and it looks so unpalatable, so the appetite of people at the table is suddenly reduced, and they have to avoid it next time.

How to solve this problem? In fact, there is a secret. First of all, it is important to note that the stems of water spinach planted in the soil are harder and darker than those planted in the water. The third harvest is relatively old, and the buds that begin to grow next to it are easy to turn black.

Okay, figure out the congenital conditions for water spinach to turn black, and the next key point appears, please pay attention to it! When stir-frying water spinach, prepare a bowl of chicken broth and a bowl of vinegar, and it is not difficult at all to keep the water spinach green. Don't doubt it, let's fry it together, and you'll know how amazing it is!

Utensils]: vinegar, chicken soup [Method]: 1. Take 1 bowl of chicken soup and add one-tenth of the amount of vinegar to mix, which is "chicken soup vinegar".

2. Wash the water spinach and cut it into sections. 3. Heat 2 tablespoons of salad oil in a wok, add a little garlic slices and stir-fry until fragrant, then add the stems of water spinach and stir-fry (because the stems are difficult to cook). 4. Add hollow leaves and stir-fry, finally pour in 3 tablespoons of freshly mixed chicken broth and vinegar and mix well, then serve on a plate.

Delicious Description]: The heat of the stir-fried vegetables should be a little larger, do not save gas, and it only takes 30 seconds to complete from beginning to end. In particular, iron-rich vegetables such as spinach are fried to make them verdant, and even the stems are crispy and delicious!

Vinegar has an antioxidant effect, and this is the reason why vinegar does not turn black when added to iron-containing water spinach. Moreover, the sour taste will volatilize with high temperature, so there is no need to worry about the sour dish that will be fried. Don't use an iron pot to fry water spinach, it's best to use a non-stick pan to fry it, because the iron material will also make the water spinach easy to turn black!

The main reason is that the time for frying is too long, generally speaking, one minute is enough to fry water spinach from the pot to the pot.

Tip: Water spinach is easy to turn black after being fried, which affects the appearance. For this reason, when stir-frying water spinach, you can add a little baking soda or white vinegar to help maintain the green color of the water spinach and make it more crisp and tender.

Stir-fry water spinach. First, wash the pot and don't use other dishes.

Second, wash the vegetables, cut them, or tear them by hand, not too long, otherwise it will not be easy to fry.

Third, pour the oil, heat to nine minutes, add the vegetables, fry on high heat, wait for all the leaves to shrink, turn off the heat and sprinkle salt and monosodium glutamate.

The whole journey takes about two minutes.

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.

Water spinach should be stir-fried, immediately start the pot, not too long, but although it is green when it is on the stage, you must eat it immediately, otherwise it will be dark after a while, which is normal.

You're overcooking, just master the heat!

It contains a lot of iron, like apples.

The oil should be put in multiple pots, and the pot should be hot, and the lid should not be covered during the cooking process.

After the water spinach is put into the pot, stir-fry over high heat until it is slightly soft, and then put it on a plate, and it will make the dish black if it is fried too much, and the method is as follows:

Ingredients: water spinach, vegetable oil, garlic, salt.

1. Wash the water spinach.

2. Cut into inch segments.

3. Finely chop the garlic.

5. Add water spinach, salt, and stir-fry over high heat until slightly soft.

6. After the water spinach is soft, it can be served on a plate.

Stir-fry over high heat, then separate the stems and leaves. The specific method is as follows, first prepare the ingredients: water spinach: 150 grams, minced garlic: 7 grams, cooking oil: 5 ml, chicken powder: 2 grams, salt: 2 grams, sesame oil: 2 grams.

1. Wash and mince the garlic, wash the water spinach with water, then put it on the cutting board and cut it into stalks and leaves.

2. Pour in an appropriate amount of cooking oil and heat it, add the chopped garlic after the oil is hot, and stir up the heat until fragrant.

3. Pour in the water spinach stalks and stir-fry quickly.

4. Pour in the water spinach leaves and stir-fry evenly.

5. Pour in chicken powder, salt, and sesame oil and stir-fry evenly before serving.

Water spinach is an alkaline food, and contains potassium, chlorine and other elements that regulate the balance of water and liquid, after eating, it can reduce the acidity of the intestines, 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**.

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

Water spinach is cold, and vegetable juice has an inhibitory effect on Staphylococcus aureus and streptococcus, 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.

Stir-fry the water spinach very quickly so that it does not turn black easily. Water spinach is a vegetable that everyone is very familiar with, because the taste and texture of water spinach is very good, so many people love to eat water spinach, but when eating water spinach, you need to pay attention to the method, especially the method of eating water spinach while stir-frying.

The main reason why water spinach turns black is because water spinach contains iron, so it oxidizes quickly when stir-frying, and iron oxidation will produce red, while water spinach, which is a green vegetable, is green all over the body, and it will turn dark green when green meets red.

Before frying water spinach, you must heat the pan and put oil, if the oil is too little, the green vegetables will not be fresh green, add ginger or garlic, pour the green cabbage stalks into the pot and fry them quickly, about 30 seconds and then pour them into the leaves, because the stalks are generally older and harder.

If you fall all together, the leaves will rot and the stems will be ripe, and you will not be able to grasp it well, and it will definitely not be green. It won't be dark in about 1 minute, and of course it depends on how big you fry 1 bowl.

When stir-frying, use a high heat to reduce the contact time between the dish and the iron pot as much as possible. Or instead of an iron pan, fry in a stainless steel pan. Because the iron of the iron pot meets the vegetable juice, it will oxidize and turn black. Try to avoid stir-frying vegetables in an iron pan to avoid blackening the vegetables.

How to do it: Prepare a handful of washed water spinach, cut it in the middle, and put it on a plate for later use. Prepare a few garlic grains and flatten them in turn, cut them into minced garlic and put them in a small pot.

When the ingredients are ready, we blanch the water spinach: boil water in a pot and add a spoonful of salt and a little cooking oil, which can not only increase the base flavor of the ingredients, but also keep the water spinach from changing color.

Wait for the water temperature to boil to about 80 degrees, first put in the stem of the water spinach, blanch the water for about 10 seconds, and then put in the leaves of the water spinach, simply stir evenly to pour out the water control, so as to avoid the inconsistency of raw and cooked water spinach. Add half a spoon of cooking oil to another pot, pour in minced garlic and stir-fry until fragrant, add 5 grams of oyster sauce, pour in water spinach, stir-fry a few times, remove from the heat and start seasoning.

Add 1 gram of salt, 1 gram of sugar for freshness, 1 gram of chicken powder, turn on high heat and fry for 10 seconds, then turn off the heat and put it on a plate. Well, this simple and delicious garlic water spinach is ready, so try it at home when you learn it.