Spicy braised water spinach stems
Overview
Water spinach, formerly known as water spinach, is called water spinach because of its white trumpet-shaped pedicels with hollow centers. It is a vegetable commonly cultivated in rural areas of southern China. Water spinach is rich in provitamin A, B vitamins, vitamin C, niacin, protein, fat, calcium, phosphorus, iron, etc. Its vitamin B1 content is 8 times that of tomatoes, and its calcium content is 12 times that of tomatoes. Water spinach has the effects of promoting intestinal peristalsis, laxative and detoxification; after eating, it can reduce the acidity of the intestines and prevent bacterial imbalance in the intestines, which is beneficial to cancer prevention; it can also clean teeth, prevent cavities, remove bad breath, and strengthen the skin, making it a good beauty product. In addition, it can prevent infection, prevent heatstroke and relieve fever, cool blood and detoxify, and prevent and treat dysentery.
Tags
Ingredients
Steps
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The water spinach stalks are clean and comfortable to look at, much more refreshing than those with leaves.
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Cut the stems into sections, then pat them with a knife to flatten the stems so that they can absorb the flavor. You don’t need to smash them one by one, just bring the knife with you.
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Cut the green and red pepper into small pieces and crush the garlic seeds.
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Heat an appropriate amount of rapeseed oil, add green and red chili peppers and garlic seeds and stir-fry until fragrant.
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Pour in the water spinach stems, stir-fry over high heat for a few dozen seconds, and add a small amount of baking soda water to keep the dish green, but it will change color if exposed to air for too long after being put on the table. Stir-frying over high heat and cooking it quickly is also the secret to making water spinach as green as possible.
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Pour in cooking wine, light soy sauce, sprinkle with salt, mix well and serve. Salty and spicy! It’s so delicious!
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Finished product
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Finished product
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Finished product
