material
Water spinach and minced garlic; Salt oil
working methods
Wash and drain the water spinach (you should choose the kind of water spinach with small stalks so that it is tender)
Cut the spinach into pieces, cut the garlic into minced garlic and divide it into two parts. I prefer garlic, so I will add more minced garlic.
Put oil in the pan, heat the next garlic, stir fry, pour in the water spinach, stir fry over high fire, stir fry slightly (I prefer to eat tough children's shoes, stir fry for a while), add a proper amount of salt, stir fry, and finally add another garlic to serve.
Stir-fried spinach (rattan cabbage)
material
Water spinach; Rapeseed oil; Garlic powder; Chopped green onion (the finer the better); salt
working methods
Picking, washing and draining water spinach.
Heat oil in a pan, pour in onion and garlic, and stir-fry until fragrant.
Pour in the water spinach and stir-fry over high heat until the water spinach shrinks.
Add some salt and stir-fry over high heat until the vegetables are cooked.
Serve.
Stir-fried spinach (not a dark secret)
material
Water spinach; Garlic; Dried peppers; Oil; Salt; monosodium glutamate
working methods
Wash the water spinach, mash two garlic cloves, and cut the dried pepper into 2 ~ 3 sections.
Pour the oil, a little more will be delicious. When the oil is hot, put down the pepper and garlic and stir-fry until fragrant.
Before the peppers turn black, pour in the water spinach and stir-fry over high heat. Stir fry quickly, usually three or four times with salt.
After adding salt, continue to stir fry quickly, and turn off the heat after the salt is evenly mixed. Add monosodium glutamate, turn it over a few times and serve.
Sufu spinach
material
A bundle of spinach; 2 tablespoons red fermented bean curd
working methods
First, remove the old leaves and stems of Ipomoea aquatica, wash them, then roughly cut them in half at the junction of leaves and stems, and then cut them into inches, and control the water for later use.
For a bundle of water spinach, about 1/3 pieces of tofu and 1 teaspoon of fermented milk should be used, so that the salinity is just right. Stir fermented milk and fermented milk together to make juice. If it is too thick, add 1 teaspoon of water and mix well for later use.
Heat a wok with high fire, add 1 tbsp of oil, turn the wok over so that the oil is evenly distributed in the wok, quickly stir-fry the stems of water spinach until the color turns green, quickly stir-fry the leaves of water spinach until the leaves collapse, then pour in fermented milk, turn off the fire, and stir-fry evenly with the waste heat of the wok.
Water spinach in oyster sauce
material
A handful of spinach; A few heads of garlic; Two tablespoons oyster sauce
working methods
Pat garlic, cut everything, chop and make garlic.
Heat the oil pan, add garlic and saute until fragrant.
Cut the water spinach, throw it in, and stir-fry it over high fire.
Just fry the leaves until they are wilted. At this time, add oyster sauce and stir fry a few times. pan
Sufu spinach
material
1 water spinach; 2 cloves of garlic; Red sufu 1 piece
working methods
Remove old leaves from Ipomoea aquatica, wash and cut into sections. Crush garlic.
1 piece of red fermented bean curd, add a little water and fermented bean curd, and mash it into fermented bean curd mud.
Saute garlic in a hot oil pan, add spinach and stir fry. When the stems become soft, pour in fermented milk and stir well.
Fried spinach
material
Water spinach; Oil; Salt; Garlic powder; Onion segment; chicken essence
working methods
Wash the water spinach, and then pick a section. Actually, just tear it by hand, and that's all. If the root is old, don't take it.
Put oil and hot oil in the pan, add onion and minced garlic and stir fry 10 second.
Pour in the selected water spinach, stir-fry over high fire for one minute, and let the water spinach shrivel.
Add a little salt and stir-fry over high heat. When the dish is soft, add sesame oil, salt and monosodium glutamate and take it out of the pot.
Garlic spinach
material
300 grams of spinach; A few cloves of garlic; Appropriate amount of lard; Appropriate amount of corn oil; Appropriate amount of salt; Appropriate amount of chicken essence; A little sugar
working methods
Remove the roots of water spinach. Clean up!
Flatten garlic and chop it.
Put some lard and corn oil in the pot. You can use whole corn oil without lard! Then add garlic and stir fry in the afternoon!
Put the water spinach down again. Put some sugar down (but don't put it) and stir fry! You can divide it into small pieces. You can also fry it whole. This is optional!
Turn off the fire and put salt after the break. Season with chicken essence!
sabot ...
Water spinach with minced meat
material
Water spinach; Meat stuffing; Original pumping; Old pumping; Salt; Garlic powder; sugar
working methods
Put the oil in the pot. After the oil is warm, add minced meat and stir fry, add light soy sauce, a little light soy sauce and season with salt. When the minced meat is discolored and stir-fried, add minced garlic and stir-fry evenly, and add a little sugar and salt to taste. If the frying process is too dry, add a little water.
Man Yu Shiman Shrimp Sauce Spinach
material
Water spinach 250 g; 1.5 tbsp shrimp paste; 65438+ 0.5 tbsp oyster sauce; 2 red peppers; 2 cloves of garlic (garlic cloves size); Jiangyikuai
working methods
After picking and cleaning spinach, separate leaves and stems, cut into inches, chop red pepper, cut garlic and ginger into paste, and mix shrimp sauce and oyster sauce with a little water to make paste.
Stir-fry garlic, ginger and red pepper in a frying pan.
Stir-fry shrimp sauce and oyster sauce until fragrant.
Stir-fry the spinach stalks for half a minute to one minute, then add the leaves.
Stir-fry for another half minute until the leaves soften and collapse, and then take them out.
Stir-fried spinach with Thai shrimp sauce
material
250 grams of spinach; 1 garlic cloves; 1 pepper; 1 tsp shrimp sauce+1 tsp water; Umami soy sauce 1 teaspoon
working methods
First, separate the leaves and stems of Ipomoea aquatica, soak them in clear water for half an hour, pick the stems into inches after washing, and drain the water as much as possible; Flattened garlic cloves and diced peppers; Dilute shrimp paste with clear water and mix well for later use;
Heat a wok, pour in oil, add minced garlic and pepper, stir-fry spinach stems, add shrimp sauce and soy sauce, and stir-fry over high heat until the color is green.
The leaves of Ipomoea aquatica can be put in before the pot, and quickly stir-fried with the stems; You can also choose one more flavor and fry it into garlic flavor or fermented bean curd flavor respectively.
Cold spinach
material
Water spinach100g; ; MSG 1 spoon; White sugar 1 teaspoon; Chop 2 cloves of garlic; A little pepper oil; 2 tablespoons of soy sauce; 1 tsp salt; 1 spoon vinegar; A little sesame oil; Oil pepper 1 spoon
working methods
Take care of the spinach and wash it.
Pour the water into the pot, bring it to a boil, add the water spinach, boil it slightly, and drain.
Add the above seasonings and mix well.
Boiled spinach
material
Spinach amount; Appropriate amount of green pepper; 2 garlic; Soy sauce salt; The right amount of monosodium glutamate; Proper amount of edible oil
working methods
Pick spinach, wash green peppers, cut garlic into small pieces, and mince garlic.
Boil the water in the pot, put the water spinach in, and you can pick it up and put it on the plate for later use.
Add a proper amount of soy sauce salt and monosodium glutamate to another pot of water, adjust the taste, and pour it on spinach after boiling, the amount is less than two-thirds of spinach.
Put cooking oil in the pot. Stir-fry the green peppers while they are hot. When it's hot, pour the oil on the chopped garlic spinach and you can eat it.
Garlic spinach
material
Water spinach; Garlic powder; salt
working methods
Wash spinach and control water.
Cut vegetables into three or four centimeters and chop garlic.
Put oil in the pan, heat it, add half of minced garlic and stir-fry until fragrant.
Add water spinach, stir-fry a few times with high fire until the leaves wilt, then add a proper amount of salt, throw the rest of the garlic powder in, and take the pot.
Gas-guzzling garlic spinach
material
4 cloves of garlic; Water spinach 1 kg; 3 small red peppers; Consume a tablespoon of oil.
working methods
Take the tender tail of Ipomoea aquatica, pick it clean, wash it and drain it.
Pat garlic and chop red pepper.
Fire, heat the pan and drain the oil. You can add garlic and pepper when the oil is five minutes hot. Be careful not to be splashed by oil.
Stir-fry garlic and pepper, quickly put spinach into the pot, stir fry quickly, pour in a tablespoon of oil and salt when cooked, stir fry until it is 90% cooked, and take off the pot.
Thai fried spinach
material
Water spinach; Oyster sauce/shrimp sauce; Small red pepper; Fish sauce; sugar
working methods
Cut the fresh little red pepper into sections and choke the pot with pepper first.
Stir-fry spinach, add appropriate amount of shrimp sauce or oyster sauce, and a spoonful of fish sauce that is essential for Thai people.
Because shrimp sauce and oyster sauce are salty, there is no need to add salt. If it is fried with oyster sauce, remember to add a spoonful of sugar at the end to improve the taste.
Stir-fried Chili with spinach
material
Water spinach stalk; Pepper; garlic
working methods
Remove all the leaves of water spinach, leaving only stalks, and then knead them into segments.
Chop garlic and pepper.
When the oil is 80% hot, add garlic and pepper and stir fry.
Stir-fry spicy food, add spinach stalks and add salt to stir fry quickly.
Add some monosodium glutamate until the water spinach turns green, stir-fry for a while, and then the pot can be served.
Water spinach+soy sauce
material
Water spinach (tender) 300g (two persons); Chaoshan Puning a spoonful of soy sauce; 2-4 cloves of garlic; Proper amount of oil; Proper amount of salt
working methods
Put the right amount of water in the pot, bring it to a boil, add the salt equivalent to the amount of cooking, and add the right amount of oil (to make the dish look greener). Put a proper amount of water into the water at a time to boil the water (not too much at a time, so as to control the heat). Pay attention to put the roots into the water first, and then put the leaves into the water after changing color. After a few seconds, pick it up with chopsticks and put it in prepared ice water or cold water to keep the vegetables green.
Chop garlic cloves into garlic paste, add oil to the pot, stir-fry the garlic paste, stir-fry in soy sauce, add water, stir-fry the previously cooked spinach evenly, and add a little monosodium glutamate to serve.
Hollow vegetable wotou
material
Water spinach; Corn flour; Bean noodles; Medium gluten flour; Salt; Boiling water; baking powder
working methods
Wash the water spinach and cut off some old roots.
Dice the water spinach.
Add a little salt and stir well.
Add corn flour, soybean and flour (the ratio is 3:2: 1). If you like the soft taste, you can add a little baking powder and stir it evenly with chopsticks.
Pour into boiling water and stir while pouring until about 1/2 flour is wet.
Knead the dough until there is no dry flour. If there is little boiling water, you can add some cold water to get wet.
Keep your hands level, take a small piece of dough, and keep turning your hands to make a smooth ball.
Insert the thumb of the right hand into the dough and press it while rotating to form the shape of a corn-head.
Lay the lotus leaves flat in the steamer, and put the vegetable heads in the steamer.
Start counting the boiling time of steamer water, steaming 15 minutes.
Garlic spinach
material
Water spinach; Dried red pepper; Garlic; Salt; Chicken essence; oil
working methods
Remove leaves from Ipomoea aquatica, cut into sections, wash and drain. If you are not afraid of astringent leaves, keep them.
Cut garlic and dried red pepper into small pieces.
Heat a wok, pour in oil, and when the oil is hot, add garlic and dried Chili and stir fry.
Stir-fry garlic, add spinach, stir-fry over high heat, and season with salt and chicken essence.
Stir fry evenly.