How to fry spinach without turning black to keep it nutritious?

That's because you don't put enough oil and the pot is not hot enough, and the fried vegetables must be fried quickly, so as to lock in the moisture and keep it green, and not overcooked.

Spinach with ginger and less garlic.

If you are afraid of discoloration, you can copy the water first The process of taking water should be short, and adding some baking soda can make the spinach greener.

Cook first, and when it's done, it's done.

Stir-fried spinach only knows that blanching is not enough, the spinach after blanching will become very soft, and it will be more soft and rotten after frying, the taste is not too good, and in the process of long-term heating, vitamins and other nutrients will be gradually lost, so in the cooking of green leafy vegetables, spinach spinach itself is green and watered, and it is more oily and green, and the spinach can be kept green by cooling water quickly after blanching.

<> blanch the spinach, remember to put a little salt in this process, the time should be short, otherwise the nutrients of the spinach will be lost, and then the spinach can be soaked in cold water. The spinach processed in this way makes the dishes both preserved nutrition and green, we don't spinach can be fried directly, there is no problem to eat directly, but spinach contains a lot of oxalic acid, so we should pay attention to the measurement when eating spinach, otherwise it will affect the absorption of calcium by the human body. If spinach is to be eaten with high-protein food, it is recommended to use hot water to put spinach spinach with oxalic acid, which is not good for the body.

Spinach needs to be blanched in boiling water before stir-frying.

Wash the spinach and cut it into two sections, add salt to the pot, boil the water, boil the water, put the spinach segments, boil the water again, pick up the spinach and put it into the cold water, dry the water and put it in the basin to shake it off, add the peanuts fried in advance, put in the minced garlic, an appropriate amount of salt, a little in addition to the cold dressing, it is also very good to make dumplings with spinach. Spinach-stuffed dumplings don't need too much seasoning, fry a few eggs, put some oil and salt, stir a few times, and the dumplings made are fragrant and delicious, delicious and not greasy.

Finely chop the garlic and place in a bowl. Add chili oil, salt, monosodium glutamate, vinegar to the bowl. Then put the spinach in a bowl and mix well, and then add a few drops of sesame oil.

Sugar remains stable. Spinach cannot be eaten with tofu because spinach contains chlorophyll and iron, oxalic acid, etc., and tofu contains protein, fat and calcium. Spinach is a very delicious spring nutritious vegetable, spinach contains oxalic acid, blanched and then fried to remove oxalic acid, stone patients can also eat with confidence.

The spinach should not be blanched for too long, only a few minutes to take out 3 blanched spinach, and some water will come out when it is removed.

Before stir-frying spinach, you can blanch the spinach in salted water. Then pour it into the oil pan and stir-fry a few times, add salt, chicken essence and other seasonings.

Stir-fry quickly. Don't fry it for too long, so that its nutrients are not lost and it does not change color.

When we fry spinach at home, don't put too many condiments, because this will tire the neck to rob, and then we can put some minced garlic and oil when we fry, don't put too much light soy sauce, soy sauce and so on.

Before we fry spinach, we must first blanch the spinach in water for about two minutes, and then stir-fry, so that the color of the fried spinach will be more beautiful.

We must cook the spinach in water, and now don't fry it too hot, so it's okay.

After washing and cutting the spinach, put it in a pot of boiling water for a little time, and immediately cool it in cold water, and this blanching process can remove more than 80 oxalic acid in spinach. Only after this operation can it be cooked and eaten, which is reflected in the taste that there is no longer astringency.

Spinach is nutritious but has a bitter taste because it contains more acid. Moreover, the oxalic acid contained in spinach is an organic acid. It is able to interact directly with calcium in the human body to form calcium oxalate precipitation.

It affects the body's absorption of calcium. If eaten raw, it can cause acute kidney failure.

Spinach is nutritious but has an astringent taste.

If you blanch it in boiling water first, pick it up and copy it, you can remove oxalic acid and remove astringency.

Oxalic acid is combined with calcium and precipitates, which cannot be absorbed by the human body, and if the oxalic acid is not removed when eating spinach, the calcium contained in the spinach itself will not be absorbed by the human body.

If burned with other foods, it will also precipitate calcium from other foods.

Don't blanch the cabbage before stir-frying, teach you to deal with it simply, and the fried cabbage will be green and not black.

Stir-fried spinach, many people make the first mistake, and the chef friend taught me a trick, spinach is green and not black! Great life tips, life tips, home tips, I hope to help everyone, solve your troubles, thank you!

When frying spinach at home, learn these few tips, and the fried spinach will be crispy and tender without blackening.