Ingredients: A handful of water spinach.

Accessories: appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of garlic.

1. Wash the water spinach.

2. Cut the garlic into minced garlic.

3. Cool the oil in the pot.

4. Add 60% minced garlic and heat until fragrant, then immediately add spinach and stir-fry over high heat.

5. Stir-fry until broken into pieces, add salt and chicken essence and stir-fry.

6. Done.

1. How to stir-fry spinach

Raw materials

700 grams of water spinach, 15 grams of minced onion and garlic, 5 grams of refined salt, 2 grams of MSG, 5 grams of sesame oil, 25 grams of peanut oil.

Production method

1. Wash and cut the spinach into sections, separate the stems and leaves and set aside.

2. Add vegetable oil, shredded ginger, and cover the rice cooker. After the ginger smell comes out, add the water spinach stems, stir a few times with chopsticks, and then cover the rice cooker. When the stems soften slightly, add soy sauce and salt and continue to cover the rice cooker.

3. When you smell the fragrance of water spinach, add the leaves of water spinach, continue to stir with chopsticks a few times, and cover with a lid. When you smell the water spinach again, turn off the heat and serve.

Tips

Kangkong should not be fried too much to avoid excessive loss of nutrients.

2. Steps to make fried spinach

1. Wash the water spinach.

2. Cut the garlic into minced garlic.

3. Cool the oil in the pot.

4. Add 60% heat to the minced garlic and stir-fry the spinach immediately.

5. Stir-fry until broken into pieces, add salt and chicken essence and stir-fry.

6. Stir fry evenly and put it into the pot immediately.

Tips

1. Stir-fry water spinach over high heat, otherwise it won’t taste good.

2. Don’t fry the minced garlic, otherwise it will be very bitter. After adding vegetables, the fire will be even greater. Stir-fry a few vegetables and it's ready to go.