How to prevent fried spinach from turning black?

Black water spinach is the most common problem.

But there are also water spinach that does not turn black, such as cold water spinach, so it will not turn black!

So what is the specific reason for the black water spinach?

As long as you are careful, you will find that spinach made by other methods will turn black after serving, except for cold spinach. The difference is the length of time! For example, the blackening time of boiled water spinach is generally 5- 10 minute, while that of fried water spinach is generally 3-5 minutes. What's more, it began to turn black in the pot!

To sum up: it is basically impossible for spinach in hot dishes not to turn black! The difference is the length of storage time! In the final analysis, the most critical reason is the problem of heating. Don't worry about the problem of spinach turning black after serving! What we need to do is to make the blackening process as long as possible.

Water spinach can be divided into dry land water spinach and water spinach.

Water spinach, also known as water spinach, cauliflower and Cai Tong, can be divided into dry land and water surface.

What we buy in the market is generally water spinach, which has plenty of water, tender leaves and stems and the best taste! The disadvantage is that it is too tender and very easy to turn black!

If you are not afraid of trouble, you can plant the leftover stems of Ipomoea aquatica with water bottles, wait until they are ready, and leave some roots after eating, so that they can continue to grow!

Let's talk about my own method of frying spinach for your reference!

The first type: hotel version!

①: Cut the water spinach into 5cm-long segments, wash it, drain the water, and then add the seasoning to the water spinach. (salt, sugar, chicken essence)

②: Heat a pan, add vegetable oil and heat it to 40% oil temperature, then add minced garlic or dried pepper and stir fry.

③: Adjust the maximum firepower! Pour the water spinach into the pot, stir fry quickly for 30 seconds, and then remove the water from the pot.

Note 1: Generally, water spinach can be cooked to 7-8 degrees, because the heat in the dish can completely make the water spinach mature.

Note 2: When frying this dish, you must put more vegetable oil to make the fried water spinach have a better color.

The second type: home edition!

I usually don't fry water spinach at home, because if I fry it normally, it will turn black when it is still in the pot! After many experiments, the current method is adopted.

①: Cut the water spinach into 5cm long segments, wash and drain.

②: Boil the water in the pot, pour the water spinach into the pot and blanch it. When blanching, add a spoonful of vegetable oil, blanch for 0/5 second, take it out and drain it, and then put all seasonings into the water spinach.

③: Heat the pan, add vegetable oil and heat it to 40-50% oil temperature, add minced garlic or dried chili, add water spinach and stir-fry evenly with medium-low fire.

Precautions 1: Oil the decanter in advance. The time must not be too long, just control it between 10 and 15 seconds. Water spinach is best washed with cold water!

Note 2: After all the ingredients are sauteed, add the water spinach and stir-fry evenly at the fastest speed! The longer it takes, the easier it is to get dark!

Finally, the blackening of water spinach is a normal process! We just need to make sure the food is green before serving! So just pay attention to the following skills!

1: Water spinach must be fresh! Wash before frying, and don't drain the water on the surface of the vegetable leaves after washing. Facts have proved that water spinach with water on the surface looks good and tastes best when fried! )

2: fire! Fuoco! Fuoco! Fuoco! The sizzling of the whole fire!

3: the heating time should be short! If fried in a pot for more than 1 min, the spinach will be black! So whether it's blanched or fried, time is very important!

4: Stir-fry until 7-8 ripe, and let the internal heat of water spinach solve itself! At this time, the water spinach is green in color and crisp in taste.

5: When frying this dish, be sure to be oily! The blackening time can be prolonged by covering the cavity with oil.

6: After frying, water spinach will spit out a lot of water. This water must be filtered clean!