Why is the water spinach stir-fried in restaurants so green? It turns black after being stir-fried at home for a while?
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Water spinach, originally known as water chestnut vegetable, is also called vine vegetable, lush vegetable, heart-through vegetable, heartless vegetable, urn vegetable, hollow tube vegetable, bamboo leaf vegetable, and segmented vegetable. It blooms white trumpet-shaped flowers; the stem is hollow at its center, which is why it is called \"hollow vegetable\". It is widely cultivated as a vegetable in rural areas of southern China.
Most likely, too much soy sauce was used, and the seasonings were added too early
It’s overcooked! The heat in the kitchen isn’t strong enough; it takes a long time to cook things properly, and once that time passes, they turn black!
Drain the oil appropriately to prevent oxidation
I see that the instructions say to add a little vinegar, white vinegar
The heat isn’t enough; this requires high heat
Indeed, cooking in a restaurant’s strong fire helps to improve the quality of the dishes
In a restaurant, stir-frying is done over high heat; at home, the heat isn’t strong enough for proper stir-frying, and the food changes color from being covered too long
It seems to be the reason for the huge hype indeed. There were two occasions when the oil temperature rose too high; when the bean sprouts were added, the flames leaped up. Frightened, I quickly removed them from the pan – it seemed to take no more than ten seconds. All that was needed was to add salt, and the taste became excellent.
This is the difference between a chef and a housewife!
It seems like you don’t cook at home. By the way, do people in Shaanxi eat water spinach?