The frying time is fast and it is not easy to turn black. When frying water spinach, if you stir it in the pot for too long, the dishes out of the pot will easily turn black. Because the vegetables have been in contact with the iron pot for too long, a chemical reaction has taken place.

Wash the pan and don't fry it with other dishes.

Wash the vegetables, cut them off, or tear them by hand. Don't take too long, or it will be difficult to fry them.

When cooking, use a big fire to minimize the contact time between vegetables and iron pots. Or use stainless steel pot instead of wok. Because the iron in the wok will turn black when it meets the vegetable juice. If possible, try to avoid frying in an iron pan to avoid the dishes turning black.

The oil-water frying method is used to reduce the contact time between vegetables and the pot, that is, two spoonfuls of oil and water, enough salt, monosodium glutamate and one tablespoon of salad oil are added to the pot, and when the water boils, the vegetables are poured into the pot and stirred evenly, and then the vegetables can be taken out and oiled, so that the fried spinach or lettuce is green, shiny and will not turn black.

Prepare a basin of water and squeeze a small amount of lemon juice. Wash the water spinach and soak the leaves in the prepared lemon water before frying. Water spinach turns black because it contains iron, so it is easy to turn black. After soaking in lemonade, the acidity of lemon will control the iron in spinach from turning black so quickly.

Gouqing thicken, and then cover with bright oil, thus isolating the water spinach from the oxygen in the air. This is similar to the oil-water frying method. It is the same principle to let the oil wrap the ingredients evenly first.

For leafy vegetables like water spinach, cooking wine can be added in the process of frying. Adding cooking wine can volatilize the water vapor in the water spinach, so that the water spinach will not turn black.

You can blanch the spinach first, and it will be about 8 or 9 ripe. After taking out, drain the water and dry the vegetables. Then when the oil temperature is high, put the onion and garlic into the wok (more). At this time, the smell of onion and garlic has come out and the oil is hot. Immediately pour in the dried spinach and stir fry. Add salt at this time and put some monosodium glutamate when cooking, so that the color will not change. Because water spinach is actually cooked in water, not oil, the color will not change, but it will be very bright.

When the hot pot is dry, pour in the right amount of oil. When the oil is nine minutes hot, pour the water spinach into the pot and stir-fry it with high fire, and add a little baking soda or vinegar, so as to keep the water spinach green and crisp. After all the leaves are shrunk and the vinegar smell is volatilized, add salt and monosodium glutamate and stir well, then collect the pot and put it on the plate.