Summer is suitable for eating some appetizers. Today I will share with you the most delicious way to make water spinach stems .
In the past, many people easily made mistakes, and the water spinach stems were not sour and soft. If you want to make hot and sour, crispy and non-blackening water spinach stems in , you must save the following method and follow my article to read it.
We can go to the market to buy a handful of water spinach stems, bring them back and clean them. You can put some edible salt in them when cleaning .
This can remove all the dirt and other bacteria on its surface. Because edible salt has the effect of sterilization and disinfection, it is safer for us to use edible salt for cleaning.
After cleaning, we can cut it into small sections, about three or four centimeters. After cutting, set aside and continue preparing other ingredients.
Generally, making hollow sauerkraut stems requires preparing some ingredients. We can find some spicy millet to increase the spiciness of the hollow sauerkraut stems.
Cut it into coils or chop it into small sections. After cutting, put it in a bowl and set aside. Next, will prepare a few chopped garlic for later use. If you have pickled peppers, you can also cut some pickled peppers.
In this way, it will taste more fragrant with pickled peppers. Similarly, we can put them together with peppers.
The next most critical step is tomatoes. Because tomatoes themselves have a sweet and sour taste. We cook it directly as a topping, which can increase the sourness in the water spinach stems and make it taste more delicious.
Clean the tomatoes, cut them into dices, and set them aside for later use.
We cannot directly fry the water spinach stems. Instead, we put it in a pot and boil it for about two minutes. We blanch it in water to keep it green and not yellow, and it can also effectively remove the oxalic acid in it. .
Water spinach needs to be blanched before cooking, just like spinach. This can remove the oxalic acid in it and prevent it from being fried.
So after we blanch the water and then put it in a pot to fry, the color will be greener and not black. After has blanched the water, we put it through cold water, and then put the prepared ingredients into the oil pan and stir-fry.
After the aroma is stir-fried, we pour the kangkong vegetables in, add a spoonful of edible salt and a spoonful of oyster sauce, and stir it evenly.
If we want it to be more fragrant when fried, we can also add a small amount of chicken essence and continue to stir-fry for about a minute or two.
The hollow pickled cabbage stalks fried in this way will not be too sour and the color will not turn black. Isn’t it great?
If you prefer sour food, we can also pour one or two spoons of balsamic vinegar into it, stir-fry it again, and stir-fry it for a few minutes before serving it.
When many people make water spinach stems, they just put them in a pot and stir-fry them, but the color of the stir-fry is yellow and black.
It’s so unsightly that it makes people lose their appetite. The water spinach stems made using the method taught by the editor today are sour, spicy and crispy.
For those who don’t like to eat in summer, you can stir-fry a plate of water spinach stems and drink it with white porridge, which is very appetizing.
That’s it for the method of making water spinach stems shared today. If you think it is helpful to you, you can forward the article so that more friends can learn the new methods of water spinach. See you in the next issue.
