Spinach is one of the most popular vegetables in winter. Soft, tender and delicious. Spinach is rich in vitamins, protein and various minerals. Spinach contains a lot of plant crude fiber, which can promote gastrointestinal peristalsis and help digestion. At the same time, spinach is rich in vitamin A, which can enhance disease resistance and promote children's growth and development. It is worth mentioning that spinach has good antioxidant and anti-aging effects, but we often encounter such problems.
First of all, let's understand why the tongue will be astringent after eating spinach. This is mainly because the content of oxalic acid in spinach is large, but it is not handled properly when cooking. If the problem of oxalic acid is not handled in advance, it will not only eat the tongue, but also easily produce urinary calculi. Therefore, after eating spinach, you can eat more alkaline food to promote the dissolution and discharge of calcium oxalate and prevent stones. After eating fried spinach, my tongue is astringent. My chef friend told me a few tips. Spinach is sweet, green and not astringent.
So how to solve the problem that spinach will make your tongue astringent after eating it? First of all, before frying spinach, you can blanch it in boiling water, so that oxalic acid in spinach will be eliminated and there will be no astringency when eating it. There are also tips for removing astringency in cooking. We will explain them one by one in the process of frying spinach. Let's try to make a fried spinach without astringency.
Fried spinach
food
300 grams of spinach, 2 grams of salt, liquor 1 gram, sugar 1 gram, 2 grams of light soy sauce, and proper amount of edible oil.
working methods
1, spinach is picked, washed and dried in water. When frying spinach, it is easy to fry oil, so it is very important to control the dryness of water and prevent frying oil from scalding.
2. Add the right amount of water to the pot. Add sugar after the water is boiled, then add spinach, scald it with boiling water, remove it quickly, let it cool, and control the moisture. Adding sugar can better remove oxalic acid from spinach and make the color of spinach greener.
3. Add the right amount of cooking oil to the wok. After the oil is hot, add spinach with controlled water content, stir-fry over high fire, then add salt, white wine and soy sauce to taste, stir-fry evenly, and serve. The addition of liquor is the esterification of ethanol in liquor and oxalic acid in spinach, which not only has no astringency, but also has obvious flavor.
skill
1, to sum up, blanch spinach before frying, and it is better to add some sugar to the water. Add a little white wine when frying, which is not only astringent, but also sweet and green.
2, spinach should be eaten in time after frying. The freshly fried spinach not only tastes better, but also has the lowest oxalic acid content. After a long time, it will still have a slight astringency.