Stir-fried water spinach directly into the pot? No wonder it turns black as soon as it comes out of the pot, and the chef teaches you 2 tricks, which are green and crispy

Is water spinach more popular in the south? It's not easy to find in the north at all, I went to the vegetable market for a few days, I finally bought a handful yesterday, it seems that I can't get used to it, but I like it quite a lot, when I went to play with friends before, I fried a plate of water spinach, and the taste was particularly fragrant.

Speaking of stir-fried water spinach, in fact, the method is not difficult, isn't it just fried vegetables, who wouldn't? If you think about it this way, there is a high probability that it will not taste good, let alone whether it is delicious or not, at least it will be very bad in appearance, and the color of the fried will be black, which makes people have no appetite.

Has this ever happened? When stir-frying water spinach, do you go straight to the pot after cutting it? No wonder it turns black as soon as it comes out of the pot, in the process of frying water spinach, you need to master 2 skills, and then fry it after it is done, and it is green and crispy when it is fried, try it.

【Stir-fried water spinach】

Used: fresh water spinach, minced garlic, dried chilies, salt, chicken essence, white vinegar/lemon juice, cooking oil

1. Prepare a handful of fresh water spinach, you must look good, if it is too old or wilted, you can't ask for it, and the taste is not good.

2. Wash the water spinach in water, take it out and drain the water, put it on the cutting board and cut it into sections, cut it and put it in a small basin. In this way, don't fry it directly, pour an appropriate amount of water into the water spinach, then add some white vinegar or lemon juice, stir and soak evenly, soak it in acidic water, it is not easy to oxidize and blacken, this is the first trick.

3. Cut the minced garlic and dried chili peppers again, and then prepare to fry, pour a certain amount of cooking oil into the pot, and it will definitely be more fragrant after adding cooking oil, and then pour the minced garlic and dried chili peppers into it, and stir-fry for a period of time until the fragrance is fried.

4. Next, take out the water spinach in the water, drain the excess water fully, and then pour it into the pot and stir-fry. In the process of frying, do not fry slowly over low heat, but stir-fry on high heat throughout the whole process until it is broken, keep frying water spinach on high heat, less water, and more green in color, which is the second trick.

5. Stir-fry for a while, until the water spinach becomes soft, you can come to seasoning, add a little salt and chicken essence to taste, continue to stir-fry a few times with a spatula, until it is thoroughly fried, you can turn off the heat, put it out and put it on a plate to eat, eat it as soon as possible and it does not turn black at all, crispy, tender and fragrant.