Introduction: Water spinach is a very delicious vegetable in summer, but many people find that water spinach easily turns black after frying. Because water spinach contains iron, it oxidizes quickly when cooking. The oxidation of iron will produce red color. As a green vegetable, water spinach is green all over. When green encounters red, it will turn into dark green. The color of the dish is not good-looking. If water spinach is If it's not cooked well enough, it won't taste good; if it's overcooked, the color will be ugly. So, how to stir-fry water spinach without turning black? Let’s take a look at the relevant techniques.

How to fry water spinach without turning black?

1. The frying time is fast and it is not easy to turn black. When stir-frying water spinach, if you stir-fry it in the pot for too long, the dish will easily turn black. Because the dish was in contact with the iron pan for too long, a chemical reaction occurred.

2. Clean the pot. Do not stir-fry other vegetables before stir-frying.

3. Wash the vegetables, cut them, or tear them by hand. Don’t make them too long, otherwise they will be difficult to fry.

4. Use high heat when cooking, and minimize the contact time between the vegetables and the iron pan. Or use a stainless steel pot instead of an iron pot. Because the iron in the iron pot will react with oxidation and turn black when it comes into contact with the vegetable juice. If possible, try to avoid using an iron pan to stir-fry green vegetables, as this will prevent the vegetables from turning black.

5. Use the oil-water frying method to reduce the contact time between the vegetables and the pot. That is, add two tablespoons of oil and water, a sufficient amount of salt, MSG, and a tablespoon of salad oil into the pot. When the water boils, pour the vegetables into the pot. In the pot, stir quickly and evenly, then remove and drizzle oil on a plate after cooking. In this way, the fried water spinach or lettuce will be green, shiny and not black.

6. Prepare a basin of water and squeeze a small amount of lemon juice. Wash the water spinach and soak the leaves in the prepared lemon water before frying. The reason why water spinach turns black is because water spinach contains iron, so it is easy to turn black. After soaking in lemon water, the acidity of the lemon will control the iron in the water spinach and prevent it from turning black so quickly.

7. Clear the gravy, and then wrap the gravy with clear oil. This can isolate the water spinach from contact with oxygen in the air. This is similar to the oil-water frying method. The oil first coats the ingredients evenly, which is the same principle.

8. For leafy vegetables like water spinach, cooking wine can be added during the frying process. Adding cooking wine can evaporate the water vapor in the water spinach, so that the water spinach will not turn black.

9. You can blanch the water spinach in water first, and it will be about 8 or 9 mature. After taking it out, drain the water and dry the vegetables. Then, when the oil is hot, add onions and garlic (more) to the pot. At this time, the aroma of onions and garlic has come out and the oil is hot. Immediately add the dried water spinach and stir-fry. At this time, add salt and stir-fry immediately. Add some MSG when cooking so that the color will not change. Because water spinach is not fried in oil but cooked in water, the color will not change but will also be very bright.

10. After the hot pot is dry, pour in an appropriate amount of oil. When the oil is 90% hot, pour the water spinach into the pot and stir-fry over high heat. Add a little baking soda or vinegar to keep the water spinach green. To get the color and crispy texture, stir-fry until all the vegetable leaves shrink and the vinegar smell evaporates. Add salt and MSG and stir-fry evenly. Put the pot away and put it on a plate.