Method:
1. Prepare a basin of water and squeeze a little lemon juice. Wash the spinach, first soak the leaves in the prepared lemon water.
2. Pick the stem of Ipomoea aquatica into small pieces by hand, pull off the old part, and then soak it in lemon water for a while (remove Ipomoea aquatica before cooking).
3. Prepare some Jiang Mo and red pepper powder; Mix a spoonful of sesame paste with water.
4. Out of the pot, add salad oil and sesame oil with half the amount of salad oil. After mixing, add Jiang Mo and pepper and stir-fry.
5. Pour in water spinach, stir-fry until water spinach becomes soft, pour in sesame sauce, stir-fry evenly, add appropriate amount of salt, stir-fry for a while, and take out the pan.
Precautions:
1. Water spinach turns black because it contains iron, so it turns black easily. After soaking in lemonade, the acidity of lemon will control the iron in spinach from turning black so quickly.
2, spinach stems should be gently picked by hand, so that both ends of spinach can be smooth and easy to taste when burned. If you cut with a knife, the two ends are easy to flatten and it is not easy to taste.
3. When frying, pour salad oil and sesame oil according to the ratio of 2: 1 to make spinach more fragrant.
Through the above, this paper introduces in detail how to stir-fry spinach without discoloration and matters needing attention. When frying water spinach, you might as well follow the above steps to fry water spinach. In addition, when washing water spinach, the old part should also be removed. In the current season, water spinach can also be planted in winter, but the taste of water spinach out of season is not as good as that in normal season.