Is Fried Water Spinach Totally Black? Old Glutton Reveals “1 Move Before the Pot”: Emerald Green Still Shines | novelty | news today news

  Is Fried Water Spinach Totally Black? Old Glutton Reveals
Is Fried Water Spinach Totally Black? Old Glutton Reveals “1 Move Before the Pot”: Emerald Green Still Shines | novelty | news today news



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The key to fried pani palak is to make fried spinach not only green but shiny as well.  (Schematic / Taken from Flickr)
The key to fried pani palak is to make fried spinach not only green but shiny as well. (Schematic / Taken from Flickr)

Editorial Center/Comprehensive Report

2021-06-29 11:40:13

The vegetables of Taiwan are diverse. Among them, pani spinach is a ubiquitous ingredient, rich in nutritional value, and it is the lord of fried vegetables in the hearts of many. Recently, the Sohu account “Little Pomelo” which is famous for its gourmet dishes mentions that water spinach is usually fried at home, and it will darken soon after frying, but in restaurants outside The water to be eaten spinach may retain the green colour. Actually, the cook is skill in all of them, and at the same time, open the 4 steps of frying spinach. Among them, the “1 trick before the pot” is the key to making fried water spinach not only green but also shiny!

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The key to fried pani palak is to make fried spinach not only green but shiny as well.  (Photo/Sohu's
The key to fried pani palak is to make fried spinach not only green but shiny as well. (Photo/Sohu’s “Little Pomelo Who Loves Food”)

1. Stir fry after boiling waterWhen frying spinach in water, it is best to boil the water before frying the spinach. After the water boils, add some salt to the pot, and then blanch the washed spinach in water for 15 seconds. Drain the water and fry again. This will prevent the spinach from turning black and ensure that it is fried. The spinach water turns out to be emerald green, adding more flavor.Second, the heat must be largeThe most important thing to stir-fry pani palak is heat, and the flame of stir-fried pani palak should be high. First fry the garlic slices and quickly add the spinach water. Fry on high flame throughout the process. When the leaves are five cooked, add salt to season them. Remember not to add salt at the end of the fry, otherwise the spinach will turn black.Three, add seasoningAfter the smell of garlic slices, add green vegetables. At this time, you can pour a small spoonful of white vinegar on the side of the pan and fry on high flame. Don’t worry that the water will turn spinach. Sour, because the vinegar will evaporate after frying.Fourth, fatMix starch and water in a bowl of water starch. When the spinach water is about to cook, pour this bowl over the spinach. Lastly, pour a layer of oil on the pani spinach so that the vegetable looks oily. Stir it evenly before serving. Thickening can cause water to lock into the spinach, while oil can keep the color glossy and prevent oxidation and blackening, which is commonly done by chefs in restaurants. (Editor: Lai Yongjing)

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