Spinach nutritional value is relatively high, rich in iron and carotene, etc., especially spinach red root is particularly nutritious, and sweet taste, food sit home every time you fry spinach is even with the root with the leaves together. But not to hide the subject, I used to think that spinach is supposed to be relatively easy to cook green food, and spinach in the water, in order to retain the nutrients of spinach is not lost, so they will be directly into the pot to fry, the result of spinach out of the bitter and astringent, and the color of the black black is not good. Later, I repeated through the fumble and ask the chef for advice, finally know the reason, to make the spinach is not black, bright green color, eat crisp and refreshing, fried before you must blanch a bit of water. Now will be fried spinach delicious and good-looking specific method is described as follows: First, the raw materials to prepare:

spinach 1, garlic, dried chili peppers, peppercorns, salt, monosodium glutamate and canola oil in appropriate quantities.

Second, practice steps:

1, spinach removed dry leaves and yellow rotten leaves, the roots do not have to pinch off, rinse clean and put in water for a few moments to soak, with a hand simulating the action of the washing machine and stirring and stirring and wash off the sediment, drained water standby.

2, garlic after peeling clean with a knife, dry chili pepper with a knife, chopped, ready to put together the right amount of pepper, to be used.

3, add a suitable amount of water in the pot, boil over high heat, add a little salt and stir well, then put the spinach into the boiling water, stir well, cook for about 10 seconds and fish out, immediately into the cool water to soak for 10 seconds, after the cool water and dry water. Use salt water to blanch spinach, you can lock the spinach in the nutrients, substances are not lost, but also make the spinach more green and fresh, not to fry when the color is black, eat more delicious.

4, frying pan is hot, pour the appropriate amount of canola oil frying, the dry chili, garlic and pepper into the pot to stir fry the flavor, and then blanched spinach with a knife from the middle of the cut (only need to cut a knife on it, do not need to cut too much), and then put into the pot with a high heat (must be used with a high heat) stir fry for about 10 seconds, add the appropriate amount of salt, monosodium glutamate to taste to the pot