Cleaning method
After picking all the water spinach into sections, put them into a vegetable basin, add clean water to wash them clean, and then remove the pesticides according to the following methods:
1. alkaline water cleaning method
First, put some alkali powder and sodium carbonate into the water, stir well, then put in water spinach, soak for 5 to 6 minutes, and then rinse it with clear water. Baking soda can also be used instead, but the soaking time should be extended to about 15 minutes.
2. Salt water immersion method
Rinse with clear water for 3-6 times, then soak in light salt water 1 hour, and then rinse with clear water 1 time. For cabbage vegetables, cut them first, soak them in clear water for 2 hours, and then rinse them with clear water to remove residual pesticides.
3. Rice washing method
Taomi water is acidic, and organophosphorus pesticides will lose their toxicity when they meet acidic substances. Therefore, soaking water spinach in rice washing water for about 10 minutes and then washing it with clean water can reduce the residual pesticide components.
4. Boiling water washing method
When making green peppers, cauliflower, beans, celery and water spinach, you can first scald them with boiling water and blanch them in the water, which can remove 90% of the residual pesticides, and at the same time blanch them to reduce the oxalic acid content of water spinach and avoid parasitic infection, which is very beneficial.
How to choose water spinach
Choose water spinach: the greener the leaves, the fresher.
Water spinach should be selected as a whole plant without roots, yellow leaves or damaged water damage, and the greener the leaves, the fresher.
Choose water spinach: the incision is free from decay or discoloration.
The incision at the bottom of the stem tube should be free from decay or discoloration, if it is too dry or lacks moisture, it is not fresh.
Choose water spinach: the stem is thin and the taste is tender.
In terms of taste, the water spinach with thin stems has a delicate taste; Water spinach with thick stems tastes crisp. The taste of greenish stems is tender; The taste of Chinese cabbage stalk is crisp.
Edible taboo of water spinach
1, water spinach belongs to cold vegetables, with weak constitution, loose stools, spleen and stomach deficiency, and people with low blood pressure should not eat water spinach.
2. Eating spinach and milk together may affect the absorption of calcium by human body.
3, spinach should not be eaten raw, if you eat spinach, it is best to eat it cooked. Spinach contains oxalic acid. Before eating spinach, it is best to blanch it with hot water to destroy oxalic acid, so as to prevent oxalic acid from combining with calcium in the body and interfering with the body's absorption of calcium.
Sauté ed spinach with fermented bean curd
Ingredients: 300g of water spinach and 50g of fermented bean curd (white).
Seasoning: vegetable oil15g, white garlic10g.
Practice:
1. Wash the water spinach, remove the stalks, and choose small pieces for later use;
2. Put the white bean curd into a bowl and press it into mud, add a little water starch and mix well for later use;
3. Heat the oil in the pot, add garlic (mashed garlic) and stir-fry until fragrant, and add water spinach and stir well;
4. Add the evenly mixed fermented milk and stir-fry until cooked, and serve in a dish.