I'm tired of eating fried water spinach for a change. It tastes quite delicious. Some netizens said: Stir-fried spinach should be blanched without blackening, fried with lard is delicious, and chicken soup and vinegar should be prepared. When I saw this, I was stunned. Originally, a delicious home-cooked dish was made like this. Today, I share the same water spinach, which doesn't turn black without blanching or lard. It's simple, fried and delicious. Is the meat foam spinach delicious and not black? Learn this, crisp and tender, and no loss of nutrition.

Water spinach is a kind of green vegetable, which is rich in vitamins and trace elements, and will be lost in the process of blanching. Adding lard will also become greasy and not refreshing, and thick oil will be formed on the fried spinach to cover the original taste of the spinach, which is bad for the elderly and children. So how can spinach taste better? Try this. I added meat foam to the spinach, which tastes better than boiled water with vinegar and lard. Adults and children scramble to eat it. The key to stir-frying this dish lies in the mastery of the heat and the time of stir-frying. If it takes a long time, it will get old, turn black and lose its crispness. If it is fried for a short time, it will not taste good. Stir-fry quickly in a hot pot with cool oil, which is neither black nor delicious. The specific method of this dish is shared with you below, and we will continue to look at it. Sauté ed spinach with meat foam

Prepare ingredients: fresh spinach, pork belly, oyster sauce, soy sauce, garlic, salt, monosodium glutamate, sugar and red pepper.

production steps:

1. fresh water spinach is selected to remove the old roots, the yellow leaves are washed, and the stems are flattened with a knife and cut into inches, which is easy to taste and reduces the cooking time.

2. Pork belly is cut into rice grains. This cutting method is more delicious and unbreakable than mashed meat, and it is also beautiful when fried.

3. break the garlic and pat it flat, which will make the red pepper more delicious and diced for later use.

4. The key is to stir fry quickly when the oil is cold in the hot pot and the heat is properly controlled. Add the right amount of oil to the hot pot, add the minced garlic and the right amount of soy sauce for color matching (adding garlic first can prevent sticking to the pot, and stir-fry the meat with a small fire), turn to a big fire and stir-fry the water spinach with a bang. This sound is very exciting, stir-fry quickly for a few times, and then add salt. The monosodium glutamate should be in place accurately, not salty or light. Finally, stir-fry a few times. At this time, the color of the spinach is green, crisp and refreshing. The whole cooking process is within 1 minute, and it is easy to get old and affect the taste if it is black.

First, the stem of water spinach is not easy to be tasted and flattened with a knife, which increases the taste and reduces the cooking time.

Second, the pork belly should be cut into granules, which is much better than the minced meat. It must be stir-fried to get oil and add a little soy sauce to enhance the color and flavor.

thirdly, it is very important to master the heat, which is just right, not only not blackening, but also crisp, tender and refreshing.