Tongcai is actually water spinach, which is a plant of the Ipomoea photocalyx group and has different names in different provinces. Water spinach is native to Southeast Asia and is now spread throughout tropical Asia, Africa and Oceania. It likes to grow in places with warm and humid climates and fertile and humid soil. The common way to cook water spinach is to stir-fry water spinach, which has a very refreshing taste and can relieve greasiness. The protein content in water spinach shoots is also relatively high.

1. Is Tongcai water spinach?

1. Tongcai is actually water spinach. The scientific name of water spinach is water spinach, which is a plant of the photocalyx group of the Ipomoea genus. This vegetable has different names in different provinces. In Guangxi, Guizhou and other provinces, it is called water spinach. In Fujian, it is called Tongcai Tengcai and Tongcai. In Jiangsu and Sichuan, it is called Tengtengcai. In Guangdong, it is called Tongcai. There is a dish called Xue Tong Cai on the market. It is a subtropical jungle herbaceous plant and a wild vegetable growing in Hainan Island. The two are not the same thing.

2. Water spinach is native to Southeast Asia and is now widely cultivated as a vegetable. It is also found in wild form and is distributed in tropical Asia, Africa and Oceania. It is now widely cultivated in central and southern my country. This vegetable has high climate requirements and should be grown in a place with a warm and humid climate and fertile and moist soil. Its growth period is from April to October in the Yangtze River Basin.

2. How to make water spinach

1. The common way to make water spinach is to stir-fry water spinach, which has a refreshing taste and can relieve greasiness. Prepare the water spinach and garlic. Remove the old rhizome and yellow leaves from the water spinach, wash them, cut them into small pieces, and slice the garlic. Then put olive oil in the pot, heat the pot with cold oil, add the garlic slices and stir-fry until fragrant, then add the water spinach. Stir-fry the stems over high heat until they change color, stir-fry until the water spinach is broken, add oyster sauce and stir-fry evenly before serving.

2. Water spinach is cool in nature, and its juice has an inhibitory effect on Staphylococcus aureus, Streptococcus, etc., and can prevent infection. The protein content in water spinach shoots is 4 times higher than the same amount of tomatoes, and the calcium content is more than 12 times higher than tomatoes. It also contains more carotene, making it an excellent dish for summer consumption.