First, clean the pot, and don't use other fried dishes.
Second, wash the vegetables, cut them off, or tear them by hand, not too long, or it will be difficult to fry them.
Third, pour the oil, heat it to 9: 00, serve the vegetables, stir-fry them, and then turn off the fire and sprinkle with salt and monosodium glutamate.
The whole journey takes about two minutes.
The following methods can also be fried without discoloration.
One: you can copy the water spinach first, and it will be ripe in 8 or 9. After taking out, drain the water and dry the vegetables. Then, when the oil is warm, put the onion and garlic (multi-point) into the wok. At this time, the smell of onion and garlic has come out and the oil is hot. Immediately pour the dried spinach into stir-fry. At this time, put the order and put some monosodium glutamate when you take it out of the pot, so that the color will not change. Because the water spinach is actually cooked not in oil but in water, the color will not change, but it will be very bright.
Two: (1). Wash the water spinach, cut it into three or four centimeters, and copy it with hot water first.
(2). Hot pot, add salad oil.
(3) Add minced garlic, minced ginger and water spinach, sprinkle with Chili powder and stir-fry for a while.
(4). Add salt and monosodium glutamate (you can also add some soy sauce)
(5). You can put it away and taste it! !
Question 2: How to stir-fry water spinach so as not to turn black? Stir-fried spinach:
Material: water spinach
Ingredients: garlic, ginger, lobster sauce, Chili powder, salt and monosodium glutamate.
Practice:
(1). Wash the water spinach, cut it into three or four centimeters, and copy it with hot water first.
(2). Hot pot, add salad oil.
(3) Add minced garlic, minced ginger and water spinach, sprinkle with Chili powder and stir-fry for a while.
(4). Add salt and monosodium glutamate (you can also add some soy sauce)
(5). You can put it away and taste it! ! The secret of the kitchen is to stir-fry spinach. Everyone likes to eat spinach, a delicious green side dish. However, many people often encounter such a situation: obviously, the water spinach turns black after being fried only once, and it looks terrible, so the appetite of a table suddenly decreases, and next time it has to be avoided. How to solve this problem? Actually, there is a secret. First of all, the stems of water spinach planted in soil are harder and darker than those planted in water; In the third harvest, those who grow older and start to grow buds are also easy to turn black. Ok, find out the congenital conditions of water spinach blackening, and then the key points appear, please pay attention to it! When frying spinach, prepare a bowl of chicken soup and a bowl of vinegar. It is not difficult to keep spinach green. Don't doubt, stir fry together and you will know how amazing it is! Tableware: vinegar and chicken soup: 1, take 1 bowl of chicken soup, and add one tenth of the vinegar to mix, which is the "chicken soup vinegar". 2. Wash the water spinach and cut it into sections. 3. Add 2 tablespoons salad oil to the wok and heat it. After adding a little garlic slices and saute, add the stems of spinach and stir fry (because the stems are difficult to cook). 4. Add the hollow leaves and stir fry. Finally, pour in 3 tablespoons of freshly prepared chicken soup vinegar and mix well. Serve. Delicious Description: Stir-fry vegetables with a little more fire, don't save gas, it only takes 30 seconds from beginning to end. Especially spinach and other iron-rich vegetables, stir-fried green and green, even the stems are crisp and delicious to eat! Vinegar has antioxidant effect, which is why it will not turn black when added to iron-containing spinach. Moreover, the sour taste will evaporate with the high temperature, so don't worry that the fried dishes will be sour. Don't use an iron pan to stir-fry spinach, it's best to use a non-stick pan to stir-fry, because the material of iron will also make spinach easy to turn black!
Question 3: How to stir-fry the water spinach so that the color of the fried and cooled water spinach does not turn black? I can't help it It turns black when fried.
Question 4: How to fry water spinach so as not to be black! Not hard? Hello! !
One: What can I do without discoloring the water spinach?
You can copy the water spinach first, and it will be ripe in 8 or 9. After taking out, drain the water and dry the vegetables. Then, when the oil is warm, put the onion and garlic into the wok (multi-point). At this time, the fragrance of onion and garlic has come out and the oil is hot. Immediately pour the dried spinach into stir-fry. At this time, add salt and put some monosodium glutamate when it is out of the pot, so that the color will not change. Because the water spinach is actually cooked not in oil but in water, the color will not change, but it will be very bright.
Two: stir-fried spinach:
Material: water spinach
Ingredients: garlic, ginger, lobster sauce, Chili powder, salt and monosodium glutamate.
Practice:
(1). Wash the water spinach, cut it into three or four centimeters, and copy it with hot water first.
(2). Hot pot, add salad oil.
(3) Add minced garlic, minced ginger and water spinach, sprinkle with Chili powder and stir-fry for a while.
(4). Add salt and monosodium glutamate (you can also add some soy sauce)
(5). You can put it away and taste it! !
Tip:
Water spinach belongs to cold vegetables, so it can clear heat; However, people who are weak and have insufficient body temperature should not eat more.
thank you !
Question 5: How to stir-fry spinach without blackening? If you stir-fry it quickly, it will not be blackened.
First, clean the pot, and don't use other fried dishes.
Second, wash the vegetables, cut them off, or tear them by hand, not too long, or it will be difficult to fry them.
Third, pour the oil, heat it to 9: 00, serve the vegetables, stir-fry them, and then turn off the fire and sprinkle with salt and monosodium glutamate.
The whole journey takes about two minutes.
The following methods can also be fried without discoloration.
You can copy the water spinach first, and it will be ripe in 8 or 9. After taking out, drain the water and dry the vegetables. Then, when the oil is warm, put the onion and garlic in a (multi-point) wok. At this time, the fragrance of onion and garlic has come out and the oil has been
When it is hot, immediately pour the dried water spinach into stir-fry. At this time, put salt and put some monosodium glutamate when it is out of the pot, so that the color will not change. Because water spinach is actually cooked in water instead of oil, the color will not change.
And it will be very bright.
Question 6: How to stir-fry water spinach will not turn black? First, wash the pot, and don't stir-fry other dishes.
Second, wash the vegetables, cut them off, or tear them by hand, not too long, or it will be difficult to fry them.
Third, pour the oil, heat it to 9: 00, serve the vegetables, stir-fry them, and then turn off the fire and sprinkle with salt and monosodium glutamate.
The whole journey takes about two minutes.
Black is fried for too long.
Question 7: How to stir-fry water spinach to keep it blue all the time without turning black? Water spinach belongs to blue vegetables. If the vegetables are not fried well, the green leaves will turn yellow, which will not only destroy the sensory effect of vegetables, but also release nutrients. When frying blue vegetables, you must first burn the pot very hot, and then pour the oil (remember not to pour the oil into the pot first and heat it together, so that the oil will evaporate in the heating process, causing waste). After the oil is poured, then pour the vegetables into the pot. Don't pour the food in disorder, but try to pour the food in the center of the pot. Then quickly cover it with a pot cover. At this time, you can prepare other dishes. After one minute, open the pot cover, put in the seasoning to be added, and mix the seasoning with a spatula, and a vegetable with full color, fragrance and taste will be fried.
Question 8: How to stir-fry water spinach so as not to change color and stir-fry green vegetables? Time and heat are the key, so we should check it well. It's best to get all the ingredients ready for use before frying vegetables, so as to save the time by cooking them again. It is suggested that minced garlic should be added to stir-fried vegetables, which can sterilize and deodorize the soil. 1, after the oil is hot in the pot, the oil should be hot enough, otherwise the fried dishes will smell of raw oil; 2, and then pour all the dishes in one breath, stir-fry over the fire, and turn it over frequently, otherwise it will be easy to burn because of the fire. Stir-fry over the fire to lock the original flavor of the dishes and ensure the green color of the dishes. If the pot is too dry, you can add a little water, not too much; 3. Stir-fry until the vegetables are discolored (the stems are transparent and the leaves are dark green), add minced garlic and add seasoning. That's OK, the delicious food is fried:) Don't cover the pot when frying.
Question 9: How to fry the water spinach will not turn black? Using vinegar and chicken soup can make the water spinach not turn black.
Practice:
1, take 1 bowl of chicken soup, add one-tenth of vinegar and mix, and get "chicken soup vinegar".
2. Wash the water spinach and cut it into sections.
3. Add 2 tablespoons salad oil to the wok and heat it. After adding a little garlic slices and saute, add the stems of spinach and stir fry (because the stems are difficult to cook).
4. Add the hollow leaves and stir fry. Finally, pour in 3 tablespoons of freshly prepared chicken soup vinegar and mix well. Serve.
Vinegar has antioxidant effect, which is why it will not turn black when added to iron-containing spinach. Moreover, the sour taste will evaporate with the high temperature, so don't worry that the fried dishes will be sour.
Don't use an iron pan to fry water spinach, it's better to use a non-stick pan to fry it, because the material of iron will also make water spinach easy to turn black.