In the mouth of the older generation, spinach has another nickname, called "cramp dish". In the past, people only ate it because of poor living conditions, and even used it to feed pigs. There is a certain basis for saying that it is a "cramp dish". Water spinach contains a lot of oxalic acid, and the accumulation of these oxalic acids will affect the absorption of calcium ions and accelerate the loss of calcium. When calcium is lost to a certain extent, the limbs of the body will cramp (twitch), so the older generation also calls it "cramp dish". When cooking, we can blanch it before frying, which can remove some oxalic acid and make it more nutritious and healthy. The "cramp dish" of the older generation has now become a famous vegetable. Share 5 kinds of home cooking methods. It's delicious.
The taste of the finished product of water spinach varies greatly due to its planting methods, different environments and different varieties. Water spinach planted in most areas is fried with leaves and stems, while Bobai water spinach (water spinach) is famous for its long, tender and crisp stems, which are more popular than leaves. There are many ways to eat spinach stalks (cauliflower stalks), such as stir-frying, cold salad, pickled sauerkraut stalks and so on. All these things have their own flavor. Next, I will share five home cooking methods using vegetable straws. Simply frying them will be very fragrant, fresh, crisp and tender, and I can't eat enough.
First, stir-fried spinach stalks with meat.
This fried meat with spinach stalks uses the spinach stalks. Stir-fry the leaves with the meat slices, the stalks are crisp and tender, and the pork is delicious. Mix them together, and then stir-fry them with a little lobster sauce, millet and garlic to stimulate appetite. It's delicious and not greasy. It's great to eat in hot weather.
Prepare ingredients: appropriate amount of spinach, pork belly, lobster sauce, garlic and a millet pepper.
1. Wash the stem and cut into sections, wash and slice the pork, and chop the garlic and millet pepper for later use.
2. Cool the oil in a hot pot and stir-fry the pork belly to get oil. Spinach stalks fried with lard taste better.
3. Stir-fry until the pork is brown and oily, then add millet, garlic and lobster sauce to stir-fry until fragrant.
4. Stir-fry the stems of water spinach until they are broken, add a little salt, oyster sauce and vinegar to taste and refresh, and stir well to get out of the pot.
Second, the stem of water spinach.
Cai Yi is a cooking technique. Cooking ingredients are different from other pot dishes. The whole production process is done in a clay pot without frying. Using the thermal conductivity of the casserole, the cooked spinach stalks are also unique.
Prepare ingredients: a proper amount of spinach stalks, a little fat pork, a little red pepper, a proper amount of garlic, a spoonful of soy sauce, a spoonful of oyster sauce and a spoonful of Thai sweet and spicy sauce.
1. Wash spinach and cut into small pieces, wash garlic and chop it, shred red pepper, and wash pig fat and cut it into small pieces for later use.
2. Prepare the sauce, add a spoonful of soy sauce, a spoonful of oyster sauce and a spoonful of Thai sweet and spicy sauce to the bowl and mix well.
3, resistant to dry burning casserole, add a little oil, add pig fat and lard and stir fry. Add garlic and red pepper, stir-fry in a pan and stir-fry until fragrant.
4. Add the stems of water spinach and stir-fry until soft. Pour in the juice before serving and stir well.
Third, stir-fry pork foam with spinach stalks.
After chopping the stems of water spinach, frying with minced meat is also unique. The fresh fragrance of minced meat and the fragrance of spinach stems are crisp outside and tender inside, which is absolutely delicious to eat with a spoon.
Prepare ingredients: appropriate amount of meat foam, appropriate amount of spinach stalks, a spoonful of chopped pepper sauce, appropriate amount of oil and salt, and a little oyster sauce.
1. Wash water spinach and cut it into granules for later use.
2. Cool the oil in a hot pot, stir-fry the minced meat and control the moisture.
3. Stir-fry minced meat until it becomes discolored, uncooked and cooked.
4. Add the stalks of spinach and stir fry together, add a little oyster sauce to refresh, add chopped pepper to taste, add a little salt and stir fry until raw.
Fourth, stir-fry spinach stalks with chopped peppers.
It is also a very appetizing practice to make the stem of water spinach into a hot and sour mouth. Crispy spinach and hot and sour chopped pepper are fried together, which is also a signature dish for next meal.
Prepare ingredients: appropriate amount of spinach stalks, appropriate amount of chopped peppers, and appropriate amount of garlic.
1. Wash water spinach and cut it into small pieces. Wash garlic and cut it into minced garlic for later use.
2, hot pot cool oil, add minced garlic and saute.
3. Add spinach stalks and stir-fry in the pot until it is broken.
4. Add chopped pepper, a little salt and oyster sauce and mix well.
Five, fried eggs with spinach stalks
Stir-fried spinach stalks with egg liquid is also unique. The smell of spinach stalks is crisp and tender, and the eggs are delicious and smooth. When fried, it comes out of the pan. The fried chicken is great.
Prepare ingredients: appropriate amount of spinach stalks, 2 eggs, appropriate amount of oil and salt.
1. Wash and chop water spinach for later use.
2. Pour the egg liquid into a bowl, add a little salt and mix well.
3. Cool the oil in a hot pot, stir-fry the spinach stalks in the pot, and stir-fry until it is broken.
4. Pour the egg liquid into the pot and fry together until the egg liquid is solidified.
Lily: The above are five kinds of home-cooked practices of spinach stalks, which are simple and delicious. Do you like water spinach? Do you like to stir-fry with vegetable leaves, or do you like to stir-fry spinach stalks directly? If you eat too much stir-fried spinach, try stir-fried spinach stalks, which will have another flavor.