Water spinach is called "water spinach" in Wudi and "Cai Tong" in Cantonese. There are many versions of the same dish in local dialects. Of course, there are more ways!

I bought food in the market that day, and when I saw the green and watery spinach, I weighed a catty.

An old aunt in her seventies picked it up and looked at it. She didn't buy it if she wanted to. She picked it up and put it down. My heart was full of twists and turns, and I said to myself: water spinach is very light, and it is always light and tasteless when fried!

I can't help but say, stir-fry with some red fermented milk. It doesn't taste good!

"What, red milk rotten soup or fried water spinach? I've heard of over-burning meat. " Aunt looked at me in amazement.

At this moment, I suddenly thought of my mother. People of this age have already produced a set of fixed three-meal recipes for themselves, and they are basically unwilling to learn and try new methods.

Considering this, I feel it is my duty to encourage my aunt to try this new method of water spinach.

I said, auntie, I won't lie to you. The red and rotten soup is really good. Besides roasting meat, you can also fry it. Just try it. Water spinach is not delicious, it is a waste of a catty!

Listen to people and have a good meal.

Aunt turned to the vegetable seller and said, give me a catty, too!

South milk is the abbreviation of "Fermented Milk from the South". ?

The same thing, called fermented bean curd in the north and fermented bean curd in the south, just rolled away. It's really interesting.

In the eighty-seventh chapter of A Dream of Red Mansions, when Lin Daiyu was ill, Xueyan brought her a plate of "Southern Spiced kohlrabi" with rice porridge. This southern kohlrabi belongs to the same village as Nanru.

Sufu is not expensive, but it is cheaper. As long as a bottle is five or six yuan, cooking and barbecue can be used for a long time.

In order to avoid the suspicion of advertising Nanru, I specially put a photo of her guitar found on the Internet with half a face hidden behind it.

People in Suzhou eat spinach. According to the rules, they only eat stalks and not leaves. ?

However, this is just a routine practice, and restaurants or canteens will not condone you being so melodramatic.

Because this dish has more leaves than stems according to the rules, throw them all away? This is too cost-free!

But when it comes to taste, the leaves of water spinach are rotten, and of course they are far less crisp and delicious than the stems.

What you eat is an established practice, which makes sense.

Pick Ipomoea aquatica, wash and drain.

Heat the oil pan, add a few pieces of garlic and stir-fry until fragrant. Add spinach and stir-fry until it changes color.

Depending on the food intake, pour in the right amount of milk and stir well, and add a little sugar and chicken essence to improve the taste.

My experience is that a catty of vegetables and two spoonfuls of south milk are appropriate.

If you are not sure, you can pour it into a small bowl in advance.

My experience is that milk should not be added with water.

Because fresh spinach will produce water after frying, this water output is just as thick as milk in the south.

As for whether to add sugar, add or subtract according to personal taste.

Water spinach is not fried for a long time, which will produce water and affect the taste. ?

This is a dish with faster auto, and it only takes two or three minutes from the pan to the plate.

The spinach fried with southern milk is red and green, which is very attractive.

The taste is rich and full, not what my aunt said at all: light and light.