Why does water spinach turn black after being fried? How to prevent water spinach from turning black after being fried

We all know that water spinach is a common vegetable. It is rich in vitamins, minerals, dietary fiber, etc. It has a good edible value and is very popular among people. Many people will stir-fry water spinach to eat. So how can we not make water spinach turn black when stir-fried? Let's take a closer look!

Why does stir-fried water spinach turn black?

If you are careful, you will find that except for the cold-mixed water spinach, water spinach prepared by other methods will turn black after being served. The difference is the length of time! For example, the time for boiled water spinach to turn black is generally 5-10 minutes, while the time for stir-fried water spinach to turn black is generally 3-5 minutes. What's more, it starts to turn black in the pot!

To sum up: it is basically impossible for the water 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 heating problem, so don’t worry about the water spinach turning black after serving! What we need to do is to extend the blackening process as much as possible.

How to make delicious stir-fried water spinach

1. Turn on high heat, first add cooking oil, then add appropriate amount of water, let the oil and water roll together, then add minced garlic, and then add the water spinach and stir-fry quickly. Do not simmer the water spinach in the pot for too long, stir-fry it quickly, this way the water spinach will not turn black immediately when it is served on the table, because the mixture of oil and water can quickly form a protective film on the surface of the water spinach to prevent it from turning black.

2. Blanch the water spinach first: boil water in a pot, add 1 spoon of salt, a small amount of cooking oil, put the water spinach in and blanch it until it changes color, then take it out immediately, put it in ice water, and then stir-fry. This way, the water spinach will not change color immediately, and it will be emerald green and have a crispy taste.

3. Add oil and sauté the minced garlic, then add the washed water spinach. The water spinach can have an appropriate amount of water droplets. After stir-frying over high heat, the water spinach will change color and become emerald green. Stir-fry for a few more times before serving, and then add salt. Adding salt too early will kill the moisture in the water spinach, and the water spinach will turn black prematurely.

4. Another way to prevent the water spinach from changing color when stir-frying is to add a small amount of water starch (a mixture of starch and water) when serving. This will form a protective film around the water spinach to prevent it from turning black.

What are the techniques for stir-frying water spinach?

1: The water spinach must be fresh! Wash it before frying, and do not drain the water on the surface of the leaves after washing. (It has been proven that water spinach with moisture on the surface has a better color and tastes the best when fried!)

2: High heat! High heat! High heat! High heat! High heat! Stir-fry over high heat throughout the whole process!

3: The heating time should be short! If you stir-fry it in a pan for more than 1 minute, the water spinach will turn black! So whether it is blanching or stir-frying, time is very important!

4: Stir-fry until 70% to 80% cooked, and let the water spinach internal heat resolve itself! At this time, the water spinach is emerald green and tender.

5: When frying water spinach, be sure to add more oil! Let the oil wrap around the hollow and extend the time it takes to turn black.

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