Before frying spinach, whether to blanch it or not depends on the different seasons.

It is winter, so let’s start with spinach in winter. Spinach in winter is harvested one after another after cold dew and frost, or stored until the twelfth lunar month before being sold. (The answer here is mainly based on the spinach in my hometown of Gansu)

So, when you stir-fry spinach in winter, you can stir-fry it directly in the pan without blanch it.

If it is spring, summer, or autumn spinach, it needs to be blanched before it can be fried.

Because in my hometown, people call spinach in spring, summer and autumn water spinach. If spinach from these three seasons is fried directly in a pan, it will always have a grayish smell of spinach.

Thus, blanching can reduce the gray smell.

However, spinach is very tender. When blanching, just blanch it in boiling water, take it out quickly, run it through cold water, squeeze out the water, cut it into inches, and then put it in the pot for frying. Eat it alone or stir-fry with other vegetables.

When putting the blanched spinach into the pot for frying, stir-fry gently twice before taking it out of the pot.

Because spinach is too easy to ripen.

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