The "cramp vegetable" in the mouth of the elderly has now become a famous vegetable. I share 5 home-cooked recipes that you can't get enough of. Recently, there is a relatively common vegetable in the vegetable market. Every time I see it, I can't help but buy some and take it home to fry and eat. That is: water spinach, green dragon vegetable, rattan vegetable, water spinach, etc., different names The regions have different names. Although water spinach can be eaten all year round, it is a seasonal vegetable in early summer and autumn. It is grown in Guangdong, Guangdong, Fujian, Hainan, Yunnan, Sichuan and many other areas in the south. Don’t underestimate this inconspicuous water spinach. Bobai water spinach (water spinach) is a unique species in the Bobai area of ??Guangxi, my country. It is known as It is famous at home and abroad for its characteristics such as "fresh, tender and crispy". It has even been exported to the tables of foreigners in North America, Southeast Asia and other countries, and the price is comparable to meat dishes. It is also a famous local dish in Bobai, Guangxi.

In the mouths of the older generation of folk, water spinach is also called "cramp vegetable". In the past, it was only eaten when living conditions were poor, and it was even used for feeding. pig. There is a certain basis for calling it a "cramp vegetable". Water spinach contains a large amount of oxalic acid substances. If these oxalic acid substances accumulate too much, it will affect the body's absorption of calcium ions and accelerate the loss of calcium. When the body's calcium loss reaches To a certain extent, the limbs of the body will experience cramps (twitching), so the older generation also calls it "cramp food". When cooking, we can blanch it before frying. This can remove part of the oxalic acid and make it more nutritious and healthy to eat. The "cramp vegetable" in the mouth of the older generation has now become a famous vegetable. Let me share 5 home-cooked recipes, which are really delicious.

Depending on the way water spinach is grown, the environment, and the varieties, the taste of the finished product is quite different. The water spinach grown in most areas is fried and eaten with leaves and stems, while Bobai water spinach (water spinach) is famous for its long, tender and crisp water spinach stems. The stems are better than the vegetables. Leaves are more popular. There are many ways to eat water spinach stems (tongcai stems), such as stir-fried, cold salad, pickled pickled cabbage stems, etc., each with its own flavor. Next, I will share with you 5 home-cooked recipes for Chinese cabbage stems. Simply stir-fry them and they are fragrant, crispy and tender, and you can’t get enough of them.

1. Stir-fried water spinach with meat

This stir-fried water spinach with meat uses the part of the water spinach stem. Pick off the leaves and stir-fry them with the meat slices. The stems will be fragrant and crispy. It's tender and the pork is delicious. Pair the two together, stir-fry with a little black bean, spicy millet and minced garlic. It's an appetizer and goes with rice. It's especially delicious and not greasy. It's great for a hot meal.

Prepare ingredients: appropriate amount of water spinach, appropriate amount of pork belly, appropriate amount of tempeh, appropriate amount of minced garlic, and one millet pepper.

1. Wash the vegetable stems and cut them into sections, wash and slice the pork, chop the garlic, and chop the millet and set aside.

2. Heat the pan with cold oil, add the pork and stir-fry the fat. The water spinach stalks fried with a little lard will taste more fragrant.

3. Stir-fry the pork until the pork is browned and oily, then add chili millet, minced garlic and black bean and stir-fry until fragrant.

4. Add water spinach stalks and stir-fry until raw. Add a little salt, oyster sauce, and vinegar to taste for freshness. Stir well and serve.

2. Braised water spinach stalks

Braised cabbage is a cooking technique. The cooked ingredients are different from other claypot dishes. The entire production process does not involve a wok. , all done in the clay pot. Taking advantage of the thermal conductivity of the casserole, the water spinach stems cooked have a unique flavor.

Prepare ingredients: appropriate amount of water spinach stems, a little fat pork, a little red pepper, appropriate amount of minced garlic, a spoonful of light soy sauce, a spoonful of oyster sauce and a spoonful of Thai sweet and spicy sauce.

1. Wash the water spinach and cut into small pieces, wash and chop the garlic, shred the red pepper, wash and cut the pork fat into small pieces and set aside.

2. Prepare the sauce. Add a spoonful of light soy sauce, a spoonful of oyster sauce and a spoonful of Thai sweet and spicy sauce in a bowl, mix well and set aside.

3. Heat a dry-cooked casserole, add a little oil, add pork fat and stir-fry the lard. Add garlic and red pepper and stir-fry until fragrant.

4. Add water spinach stalks and stir-fry until soft, pour in the sauce and stir-fry evenly before serving.

3. Stir-fried water spinach stalks with minced meat

Chop the water spinach stalks and stir-fry them with minced meat for a unique flavor. The freshness of the minced meat and the crisp and tender water spinach stalks are delicious. The rice is delicious, it's great to scoop it out with a spoon.

Prepare ingredients: appropriate amount of minced meat, appropriate amount of water spinach stems, a spoonful of chopped pepper sauce, appropriate amount of oil and salt, and a little oyster sauce.

1. Wash and cut the water spinach stems into cubes and set aside.

2. Heat the oil in the pan, add the minced meat and stir-fry until the water is dry.

3. Fry the minced meat until it changes color and is cooked through.

4. Add the water spinach stalks into the pot and stir-fry together. Add a little oyster sauce to freshen it up, chopped pepper to taste, and a little salt and stir-fry until cooked through.

4. Stir-fried water spinach with chopped pepper

Making water spinach into a spicy and sour flavor is also a very appetizing way to eat with rice. The fragrant and crisp water spinach is paired with hot and sour chopped pepper. Stir-fried together, it is also a specialty dish that goes well with rice.

Prepare ingredients: appropriate amount of water spinach stalks, appropriate amount of chopped chili pepper, and appropriate amount of garlic.

1. Wash the water spinach stalks and cut into small pieces, wash and cut the garlic into minced garlic and set aside.

2. Heat oil in a pan, add minced garlic and sauté until fragrant.

3. Add water spinach stems and stir-fry until cooked.

4. Add chopped chili, a little salt and oyster sauce and stir-fry evenly.

5. Omelette with water spinach stalks

Frying water spinach stalks with egg liquid also has a unique flavor. The fragrant and crispy water spinach stems and the fresh and tender eggs are delicious when fried and fried. It is a great addition to stir-fried chicken.

Prepare ingredients: appropriate amount of water spinach stems, 2 eggs, appropriate amount of oil and salt.

1. Wash and chop the water spinach stems and set aside.

2. Pour the egg liquid into a bowl, add a little salt and mix, stir well and set aside.

3. Heat the oil in the pan, add the water spinach stalks and stir-fry until raw.

4. Pour the egg liquid into the pan and fry together until the egg liquid solidifies.

Lily Food Chat: The above are 5 kinds of home-cooked water spinach recipes. They are simple and delicious. You can eat them differently. Do you like to eat water spinach? Do you prefer to stir-fry the cabbage leaves with it, or stir-fry the water spinach stems directly? If you have eaten too much stir-fried water spinach with leaves, you might as well try stir-frying water spinach stems, which will give you a different flavor.