Water spinach is a rare alkaline food, and it is also rich in nicotinic acid, vitamin C and other substances. Eating water spinach is good for us, and it is also one of the ingredients for heatstroke prevention and antipyretic in summer. The content of protein in its leaves is four times that of tomatoes with the same amount, and the content of calcium is 12 times that of tomatoes. At the same time, it is also rich in carotene, a seemingly insignificant vegetable. In fact, its edible value is particularly high.
Because its stem is rich in plant fiber, and the stem is hollow, its taste is quite crisp, and you can hear the crunchy sound when you eat it. Personally, I think the best way to eat is stir-frying. In Lao Guang's mind, if spinach is mentioned, their first reaction is fried spinach with fermented bean curd, because this simple and special dish has long been deeply rooted in people's hearts. Speaking of this dish, many people report that the spinach fried at home turns black and yellow quickly and has no appetite at all. Why can't the restaurant outside turn black and yellow after it is blown up? In fact, this is because they have a powerful stove and cooking oil as a "protective film". The instantaneous high temperature will fry the spinach and lock the water. At the same time, cooking oil will isolate spinach from the air and make it difficult to turn black and yellow. Moreover, the stoves in our ordinary people's homes are all small stoves, so it is naturally difficult to achieve that effect.
But is there no way to create that effect at home? The answer is no, see how I operate it.
Required materials: 400g water spinach, 2 pieces of fermented bean curd, salt, sugar, edible oil and white vinegar.
1. First cut the stems and leaves of Ipomoea aquatica and soak them in water respectively. The key is that the spinach you want to fry is not easy to turn black and yellow, so you should soak it in white vinegar for 20 minutes. Because white vinegar is an acidic substance, it can prevent the iron in spinach from turning black and yellow at high temperature.
2. Wash it after soaking, and then try to dry the water. Because there is too much water, it is easy to get water when frying, and then it is not cooking, but cooking.
3. Then use a spoon to grind the fermented bean curd into paste for later use.
4. Hot pot, pour a little more cooking oil than usual. Before pouring cooking oil, burn the wok as red as possible, heat the wok to a high position in all directions, then pour the cooking oil into the sliding pot and heat it for a while.
5. Stir-fry the stem of water spinach for 30 seconds, then add the leaves and stir-fry together.
6. Stir-fry for another 30 seconds, pour in fermented bean curd, and add some salt and sugar to taste.
7. Stir fry again quickly and evenly for about 30 seconds.
A delicious and special fried spinach with sufu is ready. It's as simple as neither black nor yellow.
1. When washing water spinach, first add white vinegar and soak for 20 minutes.
2. Burn the wok until it is red and smoky.
Pour more cooking oil than usual.
4. Be sure to fry quickly.
After these four points, it is very easy to fry an impressive fermented bean curd fried spinach. How's it going? Can't wait to try? Haha, finally, don't fry this dish in a non-stick pan, because the non-stick pan can't be heated too high. It is recommended to use an iron pot.