Stir-fried spinach, only over the water is not enough, remember 3 points, the color emerald green no astringency, nutrition is not lost, hello everyone, I am ink still food, today with you to share is the color of fried spinach emerald green, delicious not bitter skills, hope to help you.
After entering the winter, the weather is getting colder and colder, and the green vegetables are getting more and more delicious, why is this? Because after frost, the ingredients in the green vegetable plant will be automatically adjusted, and the starch contained in the green vegetable will be hydrolyzed into maltase under the action of amylase in the plant, so that the sugar in the cells of the green vegetable will be increased, and it will naturally taste sweeter and tenderer, and the taste will be better. When it comes to winter vegetables, spinach is indispensable, whether it is used for hot pot, or cold mix, stir-fried, its soft taste, fresh and sweet taste, always let people love the "mouth".
Spinach has the reputation of "nutritional model student", rich and comprehensive nutrition, in addition to containing carotene, protein, vitamin C and other nutrients, but also contains a lot of mineral iron, plant crude fiber, etc., often eat very beneficial to the human body, so in winter, in addition to radish cabbage, spinach is also recommended to eat more of an ingredient.
Spinach methods are diverse, but regardless of that method, spinach needs to be treated with water, this is because spinach contains oxalic acid, if not removed, spinach not only eats bitter, and the dish is particularly easy to blacken, over the water can effectively remove more than 80% of the oxalic acid, and when frying spinach, only water is not enough, remember 3 points, the color is emerald green without astringency, nutrition is not lost, the following is the introduction of the sautéed spinach method and 3 tips.
~~【Spinach scrambled eggs】~~.~
Step 1: Prepare the ingredients
Ingredients: spinach, egg;
Accessories: garlic rice, ginger, lard;
Seasoning: salt, chicken essence, white wine.
Step 2: Start making
1. After the spinach is bought, first pick the old leaves and yellow leaves, and then clean them, especially the spinach roots are easy to hide the sediment, and it should be washed several times.
2. Boil the water, add an appropriate amount of salt and cooking oil to the water after the water is boiled, and then cut the clean spinach from it (small spinach is not used), the stem is first boiled in the water for a while, and then the leaves are blanched for 10 seconds, and then fished out the cold water and drained.
This step over the water to refuel, the role is to reduce the spinach nutrient loss and make the color more emerald green, green vegetables over the water must wait for the water to boil and then down, to avoid long-term water heating, after the water is too cool water is to prevent discoloration.
3. Wash the pot and put in the appropriate amount of cooking oil to heat, beat the eggs and pour them into the pot, scramble the eggs over low heat and stir-fry until fragrant, then drain the oil everywhere and set aside.
4. Heat the pan, add a little cooking oil and lard, add the garlic rice and ginger minced into the oil and stir-fry until fragrant, then add the drained spinach and scrambled eggs.
Stir-frying vegetables with lard not only taste better, but also add flavor, which is why the hotel greens are delicious secret, adding lard when stir-frying spinach can also reduce the bitter taste.
5. After putting the spinach and eggs in the pot, add salt and chicken essence, then turn on the high heat, spray white wine from the side of the pot, quickly stir-fry evenly, then pour out the drainage and plate.
This step is different from others, added liquor, the main component of liquor is ethanol, when spinach oxalic acid and ethanol together will produce esterification reaction and generate fat, fat has a fragrance, so fried spinach spray into the liquor can increase fragrance, liquor is volatile, so don't worry about the taste of wine, remember to spray from the side of the pot.
==【Spinach scrambled eggs】Making tips
1. Spinach is easy to hide sediment because it grows loosely on the ground, so be sure to be patient and wash it several times when cleaning.
2. When the spinach is over the water, wait for the water to boil the pot, the boiling time can not be too long, otherwise the fry is soft and tasteless, and it is not beautiful.
3. When frying green vegetables, it is best to use lard, which not only makes the taste better, but also increases the flavor, and can also reduce the bitterness when frying spinach.
4. The stir-fried vegetables are easy to get out of the water, so it is best to drain the water before serving.
Spinach is a very common vegetable, all year round, but after the frost in the winter spinach is the sweetest and tenderest, stir-fried spinach is one of the most common practices, the focus is to keep the color emerald green, no bitter taste, as long as you master the above 3 points, boil water when refueling, fry when put lard, and finally spray white wine from the side of the pot, the color of the stir-fried spinach is green without astringency, and the nutrition is not lost.
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