Sour water spinach(suan kong xin cai )

Sour water spinach

Introduction:

"When summer comes, parents in Guangxi like to eat sour water spinach and corn porridge together. Even the powder for breakfast can't be without sour water spinach. Usually at home, even if you don't cook porridge or flour, you want to eat sour when it's hot. Sour water spinach is one of them. "

Production steps:

Step 1: wash and cut the water spinach

Step 2: add ginger and garlic to the oil pan and saute until fragrant

Step 3: add water spinach and stir fry for a while

Step 4: add soy sauce to make the leaves a little yellow, then stir fry the vegetables with vinegar until the leaves and stems turn yellow brown, then add a little sugar and stir well

Materials required:

Water spinach: moderate

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Vinegar: right amount

White granulated sugar: right amount

Note: the amount of sugar should be determined according to personal taste, do not put a lot, do not like sweet can not put sugar, but there is no sweet and sour taste! Soy sauce into, just to salty, so the steps did not mention salt. If the amount of vinegar is small, the leaves and stems will not turn completely yellowish brown. If there is local green, it proves that the frying is not thorough enough, or the amount of vinegar is insufficient. Stir fry whole yellow can be out of the pot, there is no need to continue to fry, otherwise the leaves are shriveled

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Suan Kong Xin Cai