Stir-fry water spinach, do not go directly to the pot, teach you 2 tricks, emerald green does not blacken, crisp and tender does not come out of water

In April, water spinach began to be on the market one after another, which is a very suitable thing to eat in summer, but I was really hungry, I couldn't wait to buy a handful just on the market, ready to go home and fry it, the taste was very fragrant, and I couldn't put it down if I simply fried a plate.

In addition to being delicious, the nutritional value of water spinach should not be underestimated, although it seems to be an ordinary vegetable, but the dietary fiber, vitamins, minerals, etc., are quite rich, and it is not easy to get angry if you eat more, so it is worth recommending to everyone.

However, fried water spinach, but there are many people who can't do it well, just out of the pot is black, not to mention the taste, the color makes people have no appetite. In fact, this is a common problem of water spinach, but if you want to avoid it, it is not impossible, teach you 2 tricks, make it green and not black, crisp and tender without water, and it is no problem to put it for an hour.

【Stir-fried water spinach】

Used: water spinach, dried red pepper, minced garlic, white vinegar, salt, monosodium glutamate

1. Prepare a handful of fresh water spinach, pay more attention when buying, if the leaves are yellow, it means that it is not very fresh, we should buy fresh, crisp and tender.

2. After buying, pick and choose, remove the bad places, and then put them in water and wash them several times until they are thoroughly washed and there are no dirty things and insect eggs. Then drain the water, put it on the cutting board, cut it into small pieces, and put it in a small basin for later use.

3. At this time, many people like to fry directly, in fact, it is not right, we pour a little white vinegar into the water spinach, and then add an appropriate amount of water, stir evenly and soak. Soaking in white vinegar water before putting it in the pot can reduce blackening, which is the first trick.

4. At this time, prepare the pot, pour an appropriate amount of cooking oil into it, turn on the high heat and start to heat the oil. Take advantage of this time, cut the dried red pepper into sections, then chop the minced garlic, and wait for the oil in the pot to heat, we will pour the minced garlic and dried red pepper into it, and stir-fry it to bring out the fragrance.

5. After stir-frying, you can take the water spinach out of the water, control the excess water, and then pour it into the oil pan and start stir-frying. There is also a point to note in this place, after the water spinach is added, it must be fried over high heat, and fried over high heat to ensure that the water spinach is cooked quickly, and it is not easy to get out of the water quickly, which is the second trick.

6. After the water spinach is fried, add an appropriate amount of salt and monosodium glutamate to season, continue to stir-fry twice, and after quickly stir-frying, you can get out of the pot and eat it on a plate, so that it is crisp and tender, emerald green, and neither black nor watery.

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