How to make a bowl of spinach stems that is delicious, soothing and delicious?

You can buy a few bundles of spinach like this for 1 yuan at the market, and fry up a big plate at home. There is no problem at all. Because spinach leaves are too old to be fried, but we only use the stems. The stir-fried spinach stems are very crispy and chewy. Every time I make a big plate at home, the elderly and children finish it in a while. Today Master Hu teaches everyone how to make spinach stems. Food seasoning: 500 grams of spinach stalks, 10 grams of minced garlic, 5 grams of minced ginger, 2 dried chili peppers, 1 gram of peppercorns, salt, white pepper, and appropriate MSG. Correct approach: Step 1

First cut the spinach stems into 5cm pieces, then soak them in drinking water for 5 minutes, then clean them twice, drain and set aside. Add 2 grams of edible salt to the spinach stems, marinate for 10 minutes, drain the marinated water, and set aside. Step 2

Put cold oil in a cold pot, heat it to 70% heat, add minced garlic, minced ginger, dried chili peppers, and peppercorns to sauté until fragrant, then add spinach stems and sauté in oil 20 seconds, then add salt, white pepper, MSG, add an appropriate amount of boiling water, then clean twice, drain and set aside. Add 2 grams of edible salt to the spinach stems, marinate for 10 minutes, drain the marinated water, and set aside. Stir it in oil for 30 seconds, then take it out of the pot. Step 3

When frying spinach stems, we should marinate the spinach stems with salt for 10 minutes in advance. Because spinach contains a large amount of oxalic acid, oxalic acid will make us feel astringent. If we marinate the spinach with salt, Preparing it for 10 minutes can reduce the oxalic acid in spinach, so that when we eat spinach stems, it will not be so astringent. In addition to pickling the spinach stems with salt, you can also blanch the spinach stems with hot water, which can also remove oxalic acid very well. Step 4

When frying the spinach stalks, add a few peppercorns to make the spinach stalks more fragrant and more flavorful. Do not add dark soy sauce, oil and other seasonings to the spinach. Use basic seasonings. The taste will make the spinach stems delicious.