We usually stir-fry spinach with leaves and stems. Generally, we fry the stems until they are almost cooked before putting the leaves. Because leaves are easier to cook, they will turn black if they are put too early, so put them last.
I went to a friend's house for dinner these two days and found a new method of spinach. When his fried spinach was served on the table, he was particularly surprised to find that spinach had only stalks and no leaves. He also said it was edible. Friends say you'll know when you taste it. I took a bite, which was especially refreshing and delicious.
Do you usually eat spinach by frying the leaves and stems together? Or fry separately? Today, I will share with you this method of frying spinach stalks. Let's see how it is done!
Ingredients: water spinach, oil, salt and vinegar.
Clean the water spinach, remove the leaves, then clean it again and cut the stem into sections. Fire up the pot and pour some cooking oil into it. After the oil is hot, stir-fry the stems of Ipomoea aquatica in the pot.
Stir-fry the vegetable stems until they are soft, add a little salt to taste, stir-fry for about one minute, add a little vinegar and stir-fry for a few times, and then serve.
In this way, the fresh and delicious fried spinach stalks are ready. How's it going? Have you learned? The fried spinach stalks made in this way are particularly delicious, and vinegar is added. It tastes sour and appetizing. Eating a plate on a hot day now is especially delicious. Try it as soon as you learn it!