Wag spinach is also called water spinach. The stems are hollow in the middle. It can be blanched or boiled or stir-fried with millet and pepper. It tastes very good. It's just that when some friends stir-fry water spinach, it always turns yellow and black as soon as it comes out of the pan, and the stem is hard and old, as if it's not fully cooked. It's very unpalatable; while some friends stir-fry water spinach that takes an hour to cook. They are all still green and look very appetizing. I also fried them according to other people's methods. Why are they different from others?

Doraemon specifically went to consult a professional chef who has been in the kitchen of a hotel for 20 years. He said that before frying water spinach, you need to master 6 tips. As long as you do it well, then there is no need to I’m worried that the water spinach I stir-fry is not as delicious as others’ stir-fried water spinach. It will fill the room with fragrance and be attractive in color. What are some tips? Today I will share Doraemon with you! The first tip: Buy fresh water spinach

No matter what vegetables you buy, you must buy the freshest ones, and water spinach is no exception. Only by ensuring that you buy fresh water spinach can the stir-fried water spinach be tender. It won't turn black easily. If you buy water spinach or have a vegetable garden at home, it is best not to leave the water spinach for more than 30 minutes, because after more than 30 minutes, the two ends of the water spinach will easily oxidize with the air, and the stir-fried water spinach will easily become Become black. The second skill: break the water spinach with your hands

I believe many friends have a habit of cutting vegetables with a knife. The chef said that this method is actually wrong. The best way is to break it with your hands. . Because the knives used in the kitchen are generally made of iron or aluminum, if you use a knife to cut water spinach, the water spinach will come into contact with the knife and oxidize, causing the water spinach to turn black when it comes out of the pot. The third tip: drop lemon juice or vinegar

Kangkong that you buy or pick from the vegetable field needs to be washed. You can also add a few drops of lemon juice during this process. If you don’t have lemon juice at home, If so, don’t worry. You can use vinegar instead. Just soak the water spinach in the vinegar. This will also prevent the fried water spinach from turning black. The fourth tip: pick and eat now

The picked water spinach should be washed and cooked directly. Fresh vegetables have the best flavor when stir-fried. If it is fried for another day, it will turn yellow and shriveled, which is said to be ruined, and the fried taste will not be good. Therefore, fry it directly in the pan within 30 minutes of frying, which is the best consumption period. The fifth tip: put enough oil

Because water spinach is a vegetable, it cannot produce oil directly, so you must add more oil when frying water spinach, so that it is not easy to burn the water spinach. , it is not easy to fry black, and the most suitable oil for frying with vegetables is lard. The unique aroma of lard can complement water spinach, and its uniqueness is unmatched by other vegetable oils. The sixth tip: pay attention to the time and heat

Learning this tip is a key step in frying water spinach without blackening, because water spinach will be cooked easily, so you must pay attention to the time, and the time should not be too long. Long, not too short, but moderate. At the same time, the heat should be kept high so that the fried water spinach can be heated evenly. By mastering the time and heat, the fried water spinach will not only not turn black, but will also be fragrant and full of color and aroma.

Combine the above six tips and stir-fry water spinach with minced garlic and millet pepper. Then the water spinach will not turn yellow and black, but will be bright green, crisp and tender. Just the appetizing stir-fried vegetables.