Aunt Jin’s Food: Water spinach is called “water spinach” in Wudi and “Tongcai” in Cantonese.

There are many versions of the same dish in local dialects.

Of course, there are more ways to do it!

That day when I was buying vegetables at the market, I saw water spinach that was green and juicy, so I weighed it a pound.

Next to me, an old aunt in her seventies picked up a handful and looked at it. She wanted to buy it but not buy it. She picked it up and put it down again.

My mind went back and forth a thousand times, and I said to myself: Water spinach is too bland, and when fried it always tastes bland and tasteless!

I couldn't help but say: Add some red curd sauce and stir-fry it, it doesn't taste too good!

"What, the soup with red curd is better than stir-fried water spinach? I've heard of roasted pork." Auntie looked at me in surprise.

At this moment, I suddenly thought of my mother. People of this age have developed their own set of fixed recipes for three meals a day, and are basically unwilling to learn and try new methods.

Thinking of this, I feel that I have an obligation to persuade my aunt to try this new way of making water spinach.

I said: Auntie, I’m not going to lie to you, the red curd soup is really good. In addition to roasting meat, it can also be used for stir-frying. Try it. It’s not delicious, but it’s just a waste of a pound of water spinach!

Listen to others and eat enough.

The aunt turned to the vegetable seller and said, "Weigh a pound for me!"

Nan Ru Jue is the abbreviation of "fermented bean curd juice from the south".

? The same thing is called fermented bean curd in the north and fermented bean curd in the south. It’s just the opposite, which is really interesting.

In the 87th chapter of "A Dream of Red Mansions", when Lin Daiyu was ill, Xue Yan brought her a plate of "spiced kohlrabi from the south" with white porridge.

This kohlrabi from the south is from the same hometown as the southern milk.

Fermented bean curd is not expensive, and fermented bean curd juice is even cheaper. A bottle only costs five or six yuan. It can be used for cooking and cooking meat for a long time.

In order to avoid the suspicion of advertising Nan Lula, I specially posted a picture of Yu holding a pipa with her face half-covered found online.

Suzhou people eat water spinach, and according to the rules, they only eat the stems and not the leaves.

? But this is only a common practice. Restaurants or canteens will not tolerate you being so pretentious.

Because this kind of vegetable has more leaves than stems according to the rules, so throw them all away?

This is too reckless!

But when it comes to taste, the leaves of water spinach are rotten and of course not as crisp and delicious as the stems.

What kind of food should be eaten and what is delicious are indeed all agreed upon, and there is a certain truth to them.

Pick and wash the water spinach and drain the water.

Heat the oil in a pan, add a few slices of garlic and saute until fragrant, add water spinach and stir-fry until it changes color.

Depending on the size of the dish, pour in appropriate amount of southern milk sauce and stir-fry evenly. Add a little sugar and chicken essence to enhance the flavor.

From my experience, two tablespoons of southern milk for one pound of vegetables is the appropriate amount.

If you are not sure, you can use a small bowl to pour it in advance.

As for whether to add water to Nan milk, my experience is no.

Because the fresh and tender water spinach will release water after being stir-fried, and this amount of water will just neutralize the viscosity of the southern milk.

As for whether to add sugar, add or subtract according to personal taste.

Water spinach cannot be stir-fried for a long time. If it is stir-fried for a long time, it will produce water, which will affect the taste.

? This is a quick dish, it only takes two or three minutes from putting it in the pot to putting it on the plate.

The water spinach stir-fried with southern milk sauce is red and green, tempting the appetite.

The taste is even more fragrant and plump, not at all what Auntie said: bland and bland.