The frying degree of stems and leaves is difficult to control. Basically, everyone will eat the stems and leaves of spinach. But stems are more difficult to cook than leaves. When we cook, the leaves often "overcook" and turn black easily. First, you can fry the stems and leaves of water spinach separately. For example, first put the stem into the pot and fry for 30 seconds, then put it into the leaves and continue to fry to avoid the leaves from being fried black.
Secondly, you can soak the water spinach with lemon juice in the process of cleaning the water spinach, so that the iron in the water spinach can be controlled by citric acid, which can slow down the oxidation process and prevent it from turning black too fast. Then you can put some baking soda or sugar when frying spinach. These substances can help water spinach keep its original green color and make its taste crisp and tender.
How to choose water spinach;
1. Observe the stem of water spinach: When purchasing water spinach, carefully observe the stem position of water spinach. Usually fresh and high-quality water spinach, its stem is moderate in thickness, not too slender or too thick, and its color is bright green. If you find that the stem is abnormal in thickness or yellow in color, you need to buy it carefully.
2. Observe the leaves of water spinach: When buying water spinach, you should also carefully observe the leaves of water spinach. The leaves of water spinach are tender, wide and green. If these requirements can be met, the water spinach is relatively fresh, but if the leaves of the water spinach are damaged or show signs of yellowing, then the water spinach is definitely not fresh.
3. Observe the incision of water spinach: When buying water spinach, you need to observe the bottom of the stem of water spinach. There are traces of cuts at the bottom, which were left when picking. If the incision is rotten and discolored, you must not buy it. This spinach is definitely not fresh.