Water spinach, formerly known as Ipomoea aquatica, is also called rattan, Ipomoea aquatica, concentric, unintentional, urn, empty pipe, bamboo leaves and frugality. White trumpet-shaped flowers with hollow stems are called "water spinach". It is a widely planted vegetable in rural areas of southern China.

Morphological characteristics of Ipomoea aquatica;

Water spinach is a vine with shallow roots and strong regeneration ability. The stems are creeping, round and hollow, soft, green or lavender, and the stems are thick 1 ~ 2 cm. The stem has nodes, and each node can grow adventitious roots except axillary buds. The length of the node is 3.5 ~ 5 cm, and the longest can reach 7 cm.

Nutritional value of water spinach;

Sweet, cold and non-toxic. Contains protein, fat, sugar, inorganic salts, nicotinic acid, carotene, vitamin B 1, B2, vitamin C and other nutrients.

Selection of water spinach:

Choosing water spinach, it is better to have no yellow spots, short stems and fresh leaf width; And you should buy a smaller stalk, which tastes tender. Smell it when you buy it. If the smell is too strong, most of them are just sprayed on the market, so don't buy them.

Storage of water spinach;

The leaves of water spinach turn yellow and wither easily. You can pick the leaves of water spinach, and the remaining stems will not change color the next day.

Edible method of water spinach:

1. Water spinach should be raw and cooked, with good meat and vegetables, and should be fried quickly to avoid nutrient loss;

2. Water spinach with tender stems and leaves is suitable for stir-frying. Water spinach turns yellow easily when heated. When cooking, you should fully heat it and cook it quickly. Before the leaves become soft, you can turn off the fire and fill them.

3. Because the heating time is too short, the old terrier in the stalk will be astringent and difficult to swallow, so remember to choose;

4. Water spinach with eggs, duck eggs, fish, or bean products such as tofu and louver can also make many delicious dishes.