Water spinach, also called rattan, is an alkaline food with rich nutritional value. Rich in crude cellulose, it can promote intestinal peristalsis, help digestion, prevent constipation and reduce intestinal cancer. The content of calcium, potassium and carotene in water spinach is higher than that in ordinary vegetables, so it is good for women to eat it often to beautify their skin. At the same time, it has the effects of clearing away heat and toxic materials, reducing blood fat and losing weight, and enhancing immunity.

Every summer, water spinach is a hot dish on my table. Crisp and tender, even husbands who don't like food at ordinary times are full of praise.

Water spinach is very long, so you have to cut it into pieces before you can fry it, otherwise it is not conducive to cooking. About fried water spinach, different places eat it differently. Some people only eat vegetable stalks instead of leaves, and some people like to eat vegetable stalks for the first meal and the second meal.

In our country, leaves and stems are fried together, and everyone has his own taste. No matter which way you eat it, you can't resist the delicious water spinach.

Although the leaves and stems are fried together, they can't be cooked at the same time, otherwise the leaves will be fried easily. The correct way is to separate the leaves from the stems, stir-fry the stems first, then put the leaves, and stir-fry them quickly on high fire.

Stir-fried spinach seems simple, but it will get old and yellow if it is not done well. Today, I will teach you a little trick to ensure that it is green and not yellow, which is better than that in the restaurant.

Garlic spinach

Main ingredients: water spinach and garlic

1. Pick the leaves of Ipomoea aquatica, and the tender tips can be pinched off together with the stems. ?

2. Rinse the picked vegetable leaves with water and soak them in water for more than 20 minutes to remove the pesticides and impurities left on the leaves. ?

3. The stem is also soaked in water. After 20 minutes, the leaves and stems are fully drained, and the stems are cut into long sections for later use. ?

4. Hot oil, saute minced garlic, stir-fry the stalks first. ?

5. When the stalks are stir-fried for about 1 minute, put the leaves.

6. The leaves of vegetables will be cooked when they are hot. Stir-fry 15-20 seconds, then soften and collapse, then sprinkle with salt and monosodium glutamate to taste, stir-fry evenly and take out the pot.

The trick is to put the salt in time. The salt will turn yellow early, so it's better to put it before the pan. The fried spinach is green in color and delicious.

When frying vegetables, fry them quickly. It is suggested that the leaves and stems of water spinach should be fried separately. Stir-fry the stems first and then put the leaves, so that the fried stems and leaves are fresh and tender. Put more minced garlic, and the salt must be put last. First, the spinach will turn yellow, and then put it to ensure that the spinach is green and will not turn yellow. ?