Main ingredients: water spinach 1 bar

Seasoning: 3-4 dried peppers, 2 cloves of garlic, salt 1 spoon, chicken essence 1 spoon, liquor 1 spoon.

The manufacturing method and steps are as follows:

Step: Wash the water spinach thoroughly and soak it in clear water, then pour some 1 spoon of white vinegar into the water and let the water spinach soak in vinegar clear water for 10 minute. This will make the water spinach taste more full and tender, especially suitable for vegetables that have been put for 1~2 days and the texture is no longer fresh. After soaking, the freshness will be improved.

Step 2: Take out the soaked water spinach and fully drain the water. This step is very important. The water spinach does not drain. When frying, the temperature of the pot will drop rapidly because of the water, thus losing the meaning of frying. This is one of the reasons why many people fry the water spinach, which is not crisp and black.

Step 3: After the water of the water spinach is drained, break the water spinach into two halves with a knife by hand, and then pick it into pieces of about 5 cm and plate it for later use.

Step 4: Chop the garlic into minced garlic, cut the dried pepper into sections, and then put it on a plate for later use.

Step 5: put a spoonful of oil in the wok, heat the oil, add minced garlic and dried Chili to stir-fry until fragrant.

Step 6: After the seasoning is sauteed, put the water spinach into it, turn on the high fire and stir-fry it quickly and evenly, and stir-fry the water spinach. This process is about 1 minute. .

Step 7: stir-fry the water spinach slightly about 1 min, then season it, add salt and chicken essence in turn, stir-fry it quickly and evenly again, pour in a spoonful of white wine after stir-frying, then add a spoonful of scallion oil, stir-fry it quickly and evenly, and put it in a dish.

Cooking tips:

This method is simple, delicious and not greasy "stir-fried spinach" is ready, and the taste and taste are quite good. Water spinach is not only economical, but also rich in vitamins and minerals. It is one of the few "alkaline vegetables" and also rich in folic acid. Eating more water spinach can play a role in relaxing bowels, clearing away heat and detoxifying. If you like today's "explosion! You can try this practice of frying spinach! Although the method is simple, we must master several points, otherwise the fried spinach will not only be black, but also taste bad.

(1) Soak the water spinach with clear water mixed with vinegar after cleaning 10 minute. Acidic substances can help the vegetables to replenish the lost nutrition and moisture, and make the texture of the vegetables return to the fresh state just after picking, which is also the first step to keep the crispy green color from blackening when the water spinach is fried.

(2) No matter whether the spinach or other vegetables are fried, the pot and oil should be hot enough, and the fire should be kept for quick frying, so as to effectively avoid the juice and water contained in the spinach from overflowing and losing, and stir-fry quickly in a short time, which can not only keep the original crisp and lazy texture of the vegetables, but also prevent the embarrassing situation of blackening as soon as they are cooked. Generally, this dish should not exceed 3 minutes, and it is best to keep the taste of 2-3 minutes.

(3) Pour some white wine and scallion oil before cooking, which is a key step to keep the spinach fresh and crisp without blackening.

(4) Don't let go of too many seasonings, especially spices, when frying this dish, otherwise the fried water spinach will lose its fragrance and fresh taste.