At the turn of spring and summer, water spinach is on the market one after another. Water spinach, also known as bracken, macaroni, rattan and rattan vegetables, etc., is verdant in color and pleasing to the eye. Because the center of the stem is empty, it is named "water spinach".
Traditional Chinese medicine believes that water spinach has the ability to relieve heat and water, clear heat and detoxify, moisten the intestines and laxative, etc., and is also praised as a "strange vegetable" by the "Southern Herbs".
His appearance is not good, but he is a little expert in calcium and potassium supplementation
From the point of view of modern nutrition, the nutritional value is very high, the calcium content is comparable to that of milk, and the calcium content is even 28 times that of tomatoes! It also contains potassium, folic acid, carotene and other nutrients.
Data from mint nutritionists
Water spinach contains more fiber and pectin, which can enhance intestinal peristalsis and speed up bowel movements. Eating some water spinach can effectively prevent and relieve constipation.
In particular, water spinach is rich in chlorophyll, niacin, vitamin C and other nutrients, which help to reduce cholesterol, reduce lipids and lose weight~
Water spinach is not only delicious, but also brittle, tender and watery, especially in summer, high temperature, the human body sweats a lot may cause mild potassium deficiency, and water spinach is the best potassium supplement.
Water spinach is the "king of poisons" among vegetables?
It is rumored that water spinach is the most powerful vegetable that absorbs heavy metals, is the king of poisons, and will have serious pesticide residues, which will bring fatal harm to the human body. Is water spinach really the "king of poisons" among vegetables?
Zhao Zengjing of the Vegetable Research Institute of the Guangxi Academy of Agricultural Sciences said:
Water spinach is the vegetable that absorbs heavy metals the most, and it is known as the "king of poisons" among vegetables, which is false!!
In order to find answers, experimenters conducted special experiments. The results showed that heavy metals were detected in each sample, but the levels were well below the national standard limit. Among the five heavy metal masses in 10 samples, water spinach was in the middle of almost all indexes compared with other vegetables, and some were lower than other vegetables. Not only the batches submitted for inspection, but also in the previous tests, the Jiangsu Provincial Physical and Chemical Testing Center did not find that water spinach was particularly serious in terms of heavy metals.
In response to the statement that Westerners don't eat water spinach on the Internet, Mr. Zhao said that Westerners don't eat water spinach, but it is only related to their dietary structure and habits, not that there is a problem with water spinach. Just like the sour bamboo shoots in Nanning, many outsiders are not used to eating them, because they can't stand the sour smell, but it doesn't mean that the sour bamboo shoots are poisonous and can't be eaten.
Water spinach is named "the first pesticide residue vegetable", what is the matter? In fact, this is mainly related to human factors, such as the concentration of spraying, and the frequency of spraying. So it doesn't mean that because it's water spinach, there will be more pesticide residues.
Mr. Zhao reminded everyone that the country has a strict standard for pesticide residues and heavy metal exceedance. Generally speaking, we can eat the vegetables we buy through formal channels, such as large supermarkets and vegetable markets. Therefore, when we usually buy vegetables, as long as we buy them through formal channels, we don't have to worry about buying unhealthy vegetables.
Is it better to eat water spinach with stalks, or leaves?
Misunderstanding of water spinach eating: The old stalk of water spinach tastes slightly worse, and many people throw it away directly, which is too wasteful!
Experts tell us that the stalk of water spinach is stronger than that of the leaves, and it is good for the body to cut it down with different ingredients. The stem of the water spinach has a crispy texture and is suitable for stir-frying with cubes. ,, are good practice choices. The leaves of water spinach are sticky and smooth, and they are more flavorful, which is suitable for stir-frying, cold dressing, and soup.
Pick water spinach
1. Look at the water spinach stalks, choose the interface that is not yellow. Such water spinach has just been picked, and if it turns yellow, it may have been picked yesterday or the day before yesterday, and it will not be green when fried. ▽
2. Look at the leaves of water spinach and choose the leaves that are complete and green, and have not been bitten by insects. ▽
3. Look at the stalks of water spinach, it is more appropriate to choose the stalks as thick as the chopsticks, too thick may be old, too fine and can not achieve a crisp taste. ▽
Stir-fry water spinach yourself at home,
It's always easy to fry black,
The taste is not crisp at all,
What to do?
The chef tells you the key points,
It's easy to make stir-fried water spinach with a perfect taste!
Stir-fried water spinach with shrimp paste
Water spinach, minced garlic, chili rings, shrimp paste
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If you want to make the water spinach not black, the key is to add half a spoon of salt to the small bowl of hot salt water in this small bowl of hot water to fully dissolve. ▽
Turn on the heat in a hot pan, add minced garlic and chili rings and stir-fry until fragrant. ▽
Pour the freshly prepared hot salted water into the pan, quickly pour the water spinach into the pan and stir-fry evenly. ▽
Put salt water and then water spinach first, one is to use hot salt water to add some base flavor to the water spinach, and the other is that the high temperature oil and water will produce an oil-water mixture, which can be quickly adsorbed on the surface of the water spinach, so that the chlorophyll is instantly locked, and it will not turn black when it is fried. ▽
After the water spinach is fried until it is raw, pour it out to control the excess moisture. ▽
Drain the water spinach back into the pan again, add 2 tablespoons of shrimp paste, and stir-fry until the water spinach is cooked through. ▽
The water spinach fried in this way retains its own moisture to the greatest extent, and tastes crispy and sweet, and the shrimp paste gives the water spinach a spicy and spicy taste, which is particularly appetizing.