It turns out that this astringency comes from oxalic acid in spinach.
Spinach is rich in nutrition, but it tastes bitter because it contains more benzoic acid. Moreover, oxalic acid contained in spinach is an organic acid. It can directly react with calcium in human body to generate calcium oxalate precipitate. Affect the body's absorption of calcium. If eaten raw, it will cause acute renal failure.
In addition, oxalic acid will hinder the absorption of calcium and cause hypocalcemia, which will endanger the function of kidney and liver in severe cases. So when making soup, you can't wash and cut spinach and sprinkle it directly in the soup.
From this perspective, oxalic acid not only affects the taste, but also has a bad influence on the human body. So, how to remove oxalic acid to reduce the taste of spinach?
Method for frying spinach without astringency
Method 1: blanching
After the spinach is washed and cut into pieces, put it in a boiling water pot for a while, and immediately put it in cold water to cool. This blanching process can remove more than 80% oxalic acid from spinach. After this operation, you can cook it again, indicating that there is no astringency in the taste.
Method 2: Add white wine.
Add a little white wine when frying spinach. The fried spinach not only has no astringency, but also has a faint fragrance. What is the reason? We know that the main component of liquor is ethanol. Oxalic acid in spinach reacts with ethanol in liquor to form ester, which is fragrant.
Method 3: Prohibition of monosodium glutamate
Stir-fried spinach must not put monosodium glutamate, otherwise it will be astringent. Blanch in boiling water for half a minute, then immediately put it in cold water and fry it, which can not only remove oxalic acid that affects the body's absorption of nutrition, but also remove astringency.
After knowing the secret that fried spinach is not astringent, you can start making this blood-enriching vegetable. The following small series introduces three recipes of fried spinach. The ingredients are simple, it is definitely an automatic and faster dish, suitable for office workers.
First, garlic spinach
Ingredients: 400g spinach, 50g garlic, onion, ginger, vinegar, refined salt, sesame oil and monosodium glutamate.
Exercise:
1. Pick old leaves of spinach, remove roots, wash and cut into inches; Peel garlic and mash it into garlic paste; Shred onion and ginger; Mix vinegar sesame oil, refined salt, monosodium glutamate and garlic in a bowl and make a marinade.
2. Wash the pot with clear water, blanch it in spinach, take it out, let it cool, squeeze out the water by hand, put it in a plate, add shredded onion and ginger, pour in seasoning marinade and mix well.
Second, stir-fried spinach with eggs.
Ingredients: 350g of spinach, 2 eggs, 50g of oil, 0/0g of salt/kloc, and appropriate amount of minced onion and ginger.
Exercise:
1. Beat the eggs into a bowl, add 2g of salt and mix well for later use; Wash spinach and cut it into 3cm long.
2. Put the pan on the fire, add oil, heat it, pour in eggs and stir-fry until cooked, then heat the remaining oil, add onion and Jiang Mo wok rice and salt to stir-fry spinach, then pour in eggs and spinach and stir-fry for several times.
Third, beef fried spinach
Ingredients: 50g beef tenderloin, 200g spinach, 5g starch, 5g soy sauce cooking wine, 20g vegetable oil, 2.5g onion and 2.5g Jiang Mo.
Exercise:
1. Slice beef tenderloin and soak starch, soy sauce, cooking wine and Jiang Mo in the juice; Wash spinach, blanch with boiling water, remove and drain, and cut into pieces.
2. Put the pot on fire, add oil to heat it, add ginger and chopped green onion and stir-fry, then add the soaked beef slices, stir-fry over high fire and take them out. Now, after heating the remaining oil, add spinach and beef slices, stir-fry for a few times over high heat, add salt and mix well.