Stir-fry water spinach, it will turn black as soon as it comes out of the pot? Teach you 2 tricks, it will not be black for a long time, and it will not be crispy and tender

Water spinach has recently been able to be eaten, and when it comes to the season of a large number of listings, I look forward to the arrival of this time every year, and I really like the taste of water spinach, which is much better than spinach and rape, with a unique fragrance, which is very distinctive.

Water spinach is an alkaline vegetable, the nutritional value is also high, including vitamin A, vitamin C, carotene, dietary fiber, calcium, phosphorus and potassium and other contents are quite good, so eat more is good for the body, eat more after getting older, promote gastrointestinal peristalsis, children also eat more, supplement comprehensive nutrition.

But speaking of which, stir-fried water spinach is a little bad, compared to other vegetables, it is more likely to turn black after it comes out of the pot, not only myself, I see many friends stir-fry it.

In response to this problem, you only need to master 2 tricks, which will not be black for a long time, and will not be crisp and tender.

【Stir-fried water spinach】

Used: water spinach, dried red pepper, garlic, oyster sauce, white vinegar, salt, monosodium glutamate, cooking oil

1. Water spinach, after buying, needs to be soaked in salt water, soaked for a period of time, before the eggs can be soaked out, and then rinsed several times, drained and cut into small pieces.

2. After cutting, the water spinach should be soaked in water, remember to add an appropriate amount of white vinegar in the water, in such an acidic environment, it is not easy to turn black, remember to soak it in white vinegar water, this is the first trick. Prepare a few dried red peppers, cut them and set aside, the garlic is the soul of the fried water spinach, finely chopped and set aside.

3. Next, after we heat the pot, pour a certain amount of cooking oil into it, pour it and heat it to about 6 percent oil temperature, then you can pour the dried red pepper and minced garlic into it, and keep stir-frying until the fragrance is fried.

4. It's best to wipe it with kitchen paper again, otherwise if you bring an underwater oil pot, it will be easy to splash oil and collapse everywhere. After pouring it into the oil pan, you must turn on the high heat at this time, and use high heat to stir-fry the water spinach, which will cook faster, reduce the time of water spinach frying, prevent oxidation, and prevent blackening, which is the second trick.

5. Stir-fry quickly for a while, until the water spinach is fried and soft, then pour a little oyster sauce into it, add some salt and monosodium glutamate to taste, and then stir-fry evenly with a spatula, you can turn off the heat and get out of the pot.