How to make fried spinach delicious and beautiful?

Spinach has high nutritional value, rich in iron and carotene, especially the red root of spinach, which is particularly rich in nutrition and sweet in taste. Every time a gourmet cooks spinach, it is fried with roots and leaves. But to be honest, I always think that spinach is a kind of green food, easy to cook, and it contains a lot of water. In order to keep the nutrients of spinach from losing, I will fry it directly. As a result, spinach tastes bitter and astringent, and its color is dark and ugly. Later, through repeated groping and consulting the chef, I finally knew the reason. If spinach is not black or green and tastes crisp and refreshing, it must be blanched before frying. The specific method of frying spinach is as follows: 1. Raw material preparation: 1 Add spinach, garlic, dried pepper, pepper, salt, monosodium glutamate and rapeseed oil.

Second, the practice steps: 1, spinach to pick dead leaves and yellow rotten leaves, the roots do not need to be pinched off. After washing, soak it in clear water for a while, simulate the washing machine by hand to stir and wash off the sediment, and drain the water for later use.

2. After the garlic is peeled clean, mash it with a knife, chop the dried peppers with a knife, and prepare a proper amount of peppers and put them together for later use.

3. Add the right amount of water to the pot. After the fire boils, add a little salt and stir well. Then put the spinach in boiling water and stir well. Boil for about 10 second, then take it out, immediately soak it in cold water for 10 second, and control the water after cooling. Scalding spinach with salt water can lock the nutrition in spinach, keep the substance from losing, make spinach greener and fresher, and it won't turn black when fried, so it tastes better.

4. Heat the wok, pour in a proper amount of rapeseed oil, stir-fry the dried peppers, garlic and pepper in the wok, then cut the blanched spinach from the middle with a knife (only one knife is needed, not too much cutting), then stir-fry it in the wok with high fire (must use high fire) 10 second, add a proper amount of salt and monosodium glutamate to taste, and then take it out.