How to cook spinach without turning black?

Do this step well before frying spinach, the color will not turn black, the taste will be crisp and tender, and the garlic will overflow. The method is as follows:

Sauté ed cabbage with garlic Ingredients: spinach 500g, proper amount of oil and salt, 4 cloves of garlic, 1 teaspoon of chicken essence,

Steps:

Choose to wash the water spinach clean. When choosing water spinach, the wider the leaves, the fresher and crisper they are. If you break its stem by hand, it will be easy to break, very tender, and it will be tender and moist without pulling, but it will be difficult to break when it is old and not so moist.

Cut that water spinach into section;

Garlic minced;

Boil the pot with water, add a little salt, blanch the spinach for half a minute, and take out the spinach;

Cool the water spinach in cold water, take it out and grab the water. Do this step before frying the spinach, so that the color will not turn black and the taste will be crisp and tender.

Heat the oil in the pot, add half of minced garlic and stir-fry until fragrant;

Add spinach and stir-fry evenly, add salt, chicken essence and the remaining half of garlic, stir-fry evenly over high heat, turn off the heat, and serve out.

Tip: Adding a little salt to the water when blanching will make the water spinach greener. When it is put into cold water, it can keep the crisp taste of water spinach. Do this step before frying the spinach, so that the color will not turn black and the taste will be crisp and tender. When frying, fry quickly.