Water spinach is a green vegetable that we often eat. It is nutritious and very beneficial to our health. The stem of water spinach is hollow, which is also its characteristic, so it tastes particularly crisp and tender. However, when dealing with water spinach, it is best to choose vegetables directly by hand and avoid cutting them with a knife to avoid the color turning black when cooking later.

Why can't water spinach be cut? This is because water spinach will be oxidized when it meets iron products, so water spinach cut with iron kitchen knife will turn black when cooking. Let's choose the dishes by hand. First choose the leaves with yellow hair and rotten hair, then pinch off the roots of spinach, and then pinch the spinach into small pieces according to the situation, so that the fried taste is better.

Do you want to pick the leaves of water spinach? Water spinach eats its stems and green leaves, so the leaves of water spinach can also be fried together, and the taste is very delicate, which will not particularly affect the appearance of the dish. Moreover, the leaves are also rich in nutrition, which is good for the body. According to personal preference, some water spinach stems are thick and long, and you can also pick leaves and stir-fry a dish separately.

How to choose 1? Look at the color and shape of the leaves: the greener and fresher the spinach is, the whole plant is carefully selected, without roots, yellow leaves and water, and the greener and fresher the leaves are. The wider the leaves, the more tender they are. At the same time, we should choose those without yellow spots, short stems, rotten leaves, dead leaves and pests.

2. Look at the incision: whether there is decay or discoloration. The incision at the bottom of the stem should be free from decay or discoloration. If it is too dry or lacks moisture, the freshness will decrease.

3. Look at the thickness of the stem tube: the thin stem tube tastes delicate, and the thin tube spinach tastes delicate; Spinach with thick tubes tastes harder and crisper. Water spinach should be bought with thin stems and tender taste.

4. Look at the color of the stem: the taste of green is delicate, the green color of the stem is more delicate, and the white color is more brittle.

5, smell the smell of vegetables: when buying, you should see if there are pesticide residues, close to and smell the water spinach to prevent pesticide residues. If the smell is too strong, most of them are just sprayed on the market and are not suitable for purchase.