What seasonings should you put when stir frying water spinach?

When stir-frying water spinach, add garlic, salt, sugar, green onion and ginger, and oil.

Ingredients: 1000g of water spinach, 1g of salt, 3g of sugar, 3 cloves of garlic, a little green onion, ginger, 40g of oil Steps: 1. Wash the water spinach, and then pick the sections, in fact, it is torn by hand, just do it, don't want the old roots.

2. Put oil in the pot, heat the oil, green onions, and minced garlic and fry for 10 seconds.

3. Pour in the picked water spinach and stir-fry it over high heat for one minute.

4. Add a little refined salt and stir-fry over high heat, add some sesame oil, refined salt and monosodium glutamate when the vegetables are soft, and remove them from the pot.

Microwave xo sauce water spinach.

Ingredients》 A handful of water spinach, two cloves of garlic, mushroom oyster sauce and XO sauce, a little olive oil.

Practice》 1Pick the rotten leaves of the water spinach and wash and cut into sections, peel and mince the garlic.

2.Put the water spinach in a microwavable container, sprinkle with minced garlic, add a tablespoon of XO sauce, and drizzle with olive oil to remove the astringency.

3.After covering, heat in a strong microwave for 4 minutes, take it out, drizzle with a little shiitake mushroom oyster sauce to taste, stir well and serve.

Water spinach with a crisp taste.

Features: Crisp, spicy and appetizing.

Efficacy: Water spinach is rich in calcium, rich in fiber, which helps the heart muscle to contract, and is very effective in lowering blood pressure.

Ingredients: Water spinach stalk (aka: 蕹 (weng) dish).

Ingredients: garlic, ginger, tempeh, paprika, salt, monosodium glutamate.

Allusion: "Compendium of Materia Medica" cloud: Bracken can sprout steadily, and a book can become a bunch.

Contraindications: Water spinach is a cold vegetable, so it can clear heat; However, people who are weak and have insufficient body temperature should not eat more.

Method: 1 Wash the water spinach stalks and cut them into three or four cm segments.

2 Heat a pan and add the salad oil.

3 Heat the oil with minced garlic, ginger and water spinach, sprinkle with chili powder and stir-fry for a while.

4 Add salt, monosodium glutamate (and some soy sauce can also be added).

5 It's time to put it up and taste it!!

Sufu water spinach.

Ingredients: 500 grams of water spinach, 2 small pieces of bean curd, 1 2 tsp salt, 1 tsp starch, a pinch of chicken essence, 1 2 tsp minced garlic, shredded red pepper.

Method: 1. Put the bean curd in a small bowl and squeeze it with a spoon, add a little water and mix well, then add salt, starch and a little chicken essence, stir well and set aside.

2. Wash or pick the water spinach into two sections, heat the pot, put 2 tablespoons of oil, stir-fry garlic and red pepper shreds, add water spinach, stir-fry, sprinkle a little wine, pour the mixed juice in the bowl, stir-fry a few times, the water spinach changes color, pour a little oil, stir-fry evenly.

Characteristics: salty, fresh and slightly spicy, such as crispy and sweet, bright color.

Japanese water spinach.

Ingredients: a pinch of salt, 2 3 cloves of garlic, a handful of water spinach, soy sauce.

Preparation: 1Put the water in a pot, add a pinch of salt and bring to a boil.

2.Put the washed and cut water spinach in it and cook it (you can also wash the whole plant without cutting it first, and then cut it after cooking, so that it will be more beautiful).

3.Pat the garlic and peel it and place it in a large bowl of noodles.

4.After the water spinach is boiled, drain the water, and put it into a large bowl of noodles with garlic, no need to mix.

5.Cover a large bowl with a plate and let the water spinach simmer for 3 minutes.

6.Remove a large bowl and drizzle with a little soy sauce (it tastes better if Japanese soy sauce is less salty).

Oil, salt, chicken essence, minced ginger, minced garlic.

It's just the ones you usually put on, and it doesn't have to be too complicated, otherwise the taste of itself will be gone.

Ingredients: A handful of water spinach.

Excipients: appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of garlic.

1.Wash the water spinach.

2.Chop the garlic into minced garlic.

3.Cool the oil in a saucepan.

4.Heat the minced garlic until fragrant, then immediately add the spinach and stir-fry over high heat.

5.Stir-fry until chopped, add salt and chicken essence and stir-fry.

6.It's done.

First, the practice of stir-frying spinach.

Raw materials: 700 grams of water spinach, 15 grams of minced green onion and garlic, 5 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of sesame oil, and 25 grams of peanut oil.

Production method. 1.Wash the spinach and cut it into sections, and separate the stems and leaves for later use.

2.Add vegetable oil, shredded ginger and cover the rice cooker. Once the ginger flavor comes out, add the stems of the water spinach, stir a few times with chopsticks, and cover the rice cooker. Wait for the stalks to soften slightly, add the soy sauce and salt, and continue to cover the rice cooker.

3.When you smell the scent of bracken, add the leaves of the bracken, continue to stir a few times with chopsticks, and close the lid. When you smell the water spinach again, turn off the heat and serve.

Tips: Water spinach should not be fried too badly, so as not to lose too much nutrients.

Second, the steps of stir-frying spinach.

1.Wash the water spinach.

2.Chop the garlic into minced garlic.

3.Cool the oil in a saucepan.

4.Add 60% heat to the minced garlic and stir-fry the spinach immediately.

5.Stir-fry until chopped, add salt and chicken essence and stir-fry.

6.Stir-fry well and immediately put in the pan.

Tip 1Water spinach, stir-fry over high heat, otherwise it will not be delicious.

2.Don't fry minced garlic, otherwise it will be bitter. After putting in the dish, the fire will be even greater. Stir-fry a few dishes and you're ready to go.

[Ingredients]: a handful of water spinach, 2 red peppers, 1 garlic, appropriate amount of salt, 1 tablespoon of vinegar, 30 grams of cooking oil.

Method]: 1. Pick the water spinach you bought back into small sections, only take the part of the most tender stem, and ensure that there is a leaf on each section. Old rhizomes can be thrown away or planted.

Then the important part comes, rinse the water spinach with water several times, put it in the vegetable washing basin, add a little vinegar or lemon juice, soak for 10 minutes, rinse it well and control the moisture (this is one of the tricks of water spinach not to blacken).

2. Then chop the garlic into minced garlic, and cut the chili pepper into rings for later use.

3. Preheat the pot and pour in an appropriate amount of cooking oil (you can also add a little lard, which can play a role in increasing the flavor), add the minced garlic after the oil is hot, and stir-fry the chili pepper until fragrant.

4. Then add the drained water spinach and stir-fry quickly over high heat. During the stir-frying process, add a little boiling water along the edge of the pan to make the water spinach heat more evenly and cook faster (water spinach crispy and tender tip 2).

5. Wait for the water spinach to change color and soften slightly, add an appropriate amount of salt, quickly stir-fry to taste, and then it can be taken out of the pot.

A stir-fried water spinach is ready, the whole process is 2 3 minutes, serve on high heat, in one go, and it can be fried out of the pot. In this way, the fried water spinach is green and not black, fresh and tender, and the entrance is crisp, garlic and with a hint of spicy, especially for rice.

1. The selection of materials for stir-frying water spinach.

Stir-fried water spinach is the key to choosing good ingredients, first of all, prepare the right amount of fresh water spinach, and then prepare the right amount of accessories, green pepper and garlic, as well as the right amount of edible salt, vegetable oil. These materials are the same, as long as there is less of the same, then the taste of the stir-fried water spinach will be distorted, so we still have to pay attention to the materials, especially the water spinach to choose fresh and tender.

2. The practice of stir-frying water spinach.

First of all, wash the prepared water spinach, pick out the bad ones and throw them away, and keep the good ones. Clean and cut the green pepper into slices, pat the garlic flat and chop, then put vegetable oil in the pot, heat the pot, after heating, pour the washed and processed water spinach into it, stir-fry, pour all the cut peppers and garlic into it and then put the prepared edible salt into it, stir-fry together, stir-fry to keep it even, and finally drop in a small amount of water, and then put it into the plate after the water is dry.

3. The characteristics of stir-fried water spinach.

The stir-fried water spinach is very flavorful and tastes very fragrant. And it looks brightly colored, making it a typical stir-fried dish. If there is a loss of appetite in normal times, then you can make this stir-fried water spinach to eat, because the stir-fried water spinach dish is of great help to enhance appetite, not only to make your appetite better, but also to promote digestion, if you have not eaten the stir-fried water spinach dish, then you must make it and try it, the production method can be carried out in accordance with the above description.

Wash the water spinach and cut it into inch pieces When you fry it in the pot, you should add the green onion and stir-fry it until fragrant, then put in the water spinach and stir-fry it a few times, remove the water and then pour in the seafood soy sauce Stir-fry The vegetables become soft This method of stir-frying is relatively low in sodium and more nutritious.

Materials:

Water spinach, minced garlic, salt, monosodium glutamate.

Method

1.I choose the water spinach well, and the leaves, the stalk are separated.

2.Put on the oil pan, and when the oil is hot, put the chopped garlic down and stir-fry until fragrant.

3.Pour water spinach over high heat and fry it with salt and monosodium glutamate.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

Water spinach, called 蕹 (wèng) dish in Hakka. After autumn, the water spinach is about to be out of season, and the water spinach fertilization at this time will not be long, thin and short. Therefore, it is now possible to catch the tail of the water spinach in season and eat a few meals.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

Sour bamboo shoots play an indispensable role in Guangxi's food culture, and Guangxi people swallow saliva unconsciously as long as they talk about sour bamboo shoots. Sour bamboo shoots into the dish, by Guangxi people to the fullest, the most famous snail noodles, Guilin rice noodles, fried stone snails and so on can see the figure of sour bamboo shoots.

Even the most common fried sweet potato leaves, stir-fried water spinach, and a little sour bamboo shoots can make a simple fried green vegetable into a delicacy suitable for the taste of Guangxi people. What I shared today is stir-fried water spinach with sour bamboo shoots, let's take a look at the detailed method.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

Stir-fried water spinach with sour bamboo shoots.

Ingredients: Water spinach, sour bamboo shoots, garlic, millet spicy, salt, light soy sauce, chicken essence.

Production process] 1. Pinch the most tender part of the water spinach by hand, wash it with water several times, wash the sediment, and then drain the water for later use.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

2. Then cut the sour bamboo shoots into shreds, pat the garlic flat and chop, and chop the millet spicy.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

3. Next, start frying, heat the oil in a hot pan, first put the millet spicy, minced garlic, and sour bamboo shoots and fry until fragrant.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

4. Then put a little light soy sauce, continue to stir-fry, and add light soy sauce to stimulate the aroma of sour bamboo shoots, so don't put too much, just a little bit.

5. Then pour in the water spinach with controlled moisture, turn on high heat and stir-fry.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

6. After frying until soft, add salt and chicken essence to taste.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

7. Turn on the high heat and stir-fry for a while, because after a long time of frying, the water spinach will oxidize and turn black, so the whole process is stir-fried on high heat to shorten the frying time.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

8. Stir-fried water spinach with sour bamboo shoots is crisp and refreshing, with a slight sour taste, which not only increases the aroma of water spinach, but also opens people's taste buds and increases appetite in an instant.

In autumn, try to stir-fry water spinach and put some sour bamboo shoots, the taste is more beautiful, my family has to eat it three or four times a week.

Summary after corn dinner:

1. The water spinach is easy to cook, and it can be fried quickly on high heat throughout the whole process, and it can be out of the pot in a few minutes.

2. Don't put too many sour bamboo shoots, so as not to rob the fragrance of water spinach.

3. Remember to put a little soy sauce in the fried sour bamboo shoots.

A:Ingredients needed to make stir-fried water spinach: Wang Chong is stupid

250 grams of water spinach, 50 grams of oil, 50 grams of shallots, 50 grams of ginger, 50 grams of garlic, 20 grams of Sichuan pepper, 20 grams of dried chili peppers, 2 tablespoons of sugar, 2 tablespoons of salt.

Second, the practice of stir-frying water spinach:

1. Soak the water spinach in salted water for 15 minutes.

2. Clean the water spinach.

3. Cut the water spinach into sections and set aside.

4. Cut the shallots into sections.

5. Shred the ginger.

6. Slice the garlic.

7. Heat oil in a pan, add shallots, ginger, garlic slices, peppercorns, and dried chili peppers and stir-fry for 2 minutes.

8. Add water spinach and stir-fry over high heat for 3 minutes.

9. Add salt and sugar, stir-fry quickly for 2 minutes.

10. Finally, put the stir-fried water spinach on a plate.

Tips for stir-frying water spinach:

1. Water spinach must be tender and green and the vegetable stalk is not old, with a leaf in each section, so that the super good water spinach has a taste in the entrance and a crisp taste.

2. When washing the water spinach, wash it gently, soak it in salt for a while, and then rinse it well, so that the processed water spinach is green and tender.

3. When frying water spinach, it is necessary to fry quickly over a high heat to shorten the stir-fry time, which can effectively prevent the water spinach from oxidizing and turning black.