Water spinach is about 300 g;

Lemon juice is rare.

Steps:

1. Prepare a basin of water and squeeze a little lemon juice. Wash the spinach, first soak the leaves in the prepared lemon water.

2. Pick the stem of the water spinach into small pieces by hand, tear off the old part, and then soak it in lemon water for a while (take out the water spinach before the pot is cooked).

3. Prepare some Jiang Mo and red pepper powder; Mix a spoonful of sesame paste with water and set aside.

4. Out of the pot, add salad oil and sesame oil with half the amount of salad oil. After mixing, add Jiang Mo and pepper and stir-fry.

5. Pour in the water spinach, stir-fry until the water spinach becomes soft, pour in the sesame sauce, stir well, add the right amount of salt, and stir for a while to get out of the pot.

Matters needing attention

1. The reason why water spinach turns black is that it is easy to turn black because it contains iron. After soaking in lemon water, the acidity of lemon will control the iron in spinach from turning black so quickly.

2. The stems of spinach should be gently picked by hand, so that the two ends of spinach can be smooth and easy to taste when burned. If you cut with a knife, the two ends are easy to flatten and it is not easy to taste.

3. When cooking, pour salad oil and sesame oil according to the ratio of 2: 1 to make spinach more fragrant.