How to make pickled water spinach stems

There are relatively few leaves of water spinach, and we mainly eat the stems of water spinach, because this vegetable contains more fiber, and the stems of water spinach taste better, which is also the key to why we eat water spinach. As for the preparation method of water spinach, Sichuan-style water spinach is mainly pickled. The pickled water spinach tastes sour. Friends who like to eat sour food can learn the following method.

How to make pickled water spinach stems

Method 1:

1. Prepare water spinach stems (wash and drain, flatten them with a knife before cutting to make them easier to season), garlic, fermented black beans, and bean paste.

2. Add water spinach stems and other ingredients and stir-fry.

3. Add the bean paste for seasoning, some light soy sauce, and serve.

Method 2:

Wash the water spinach stems, dry them, and then cut them into small pieces. Rub with salt, being careful not to add too much salt so it won’t be too salty. . Then find a clean and dry empty bottle, put it in, press it down, and seal it. After a while, you can take it out and fry it.

Method 3:

Put the water spinach stems in a bowl, add aged vinegar, soy sauce (light soy sauce), mustard, sugar, salt, sesame oil, chili oil, chili pepper, chopped coriander, and sour powder, mix well and marinate for a few minutes.

Nutritional value and efficacy of water spinach

Nutritional Value

Water spinach is extremely rich in crude fiber, which is composed of cellulose, lignin and pectin.

Water spinach is an alkaline food and contains elements such as potassium and chlorine that regulate water balance.

Water spinach is rich in vitamin C and carotene, and its vitamin content is higher than that of Chinese cabbage.

The protein content in water spinach is 4 times higher than the same amount of tomatoes, the calcium content is more than 12 times higher than tomatoes, and it contains more carotene.

Effects

Laxative and detoxifying: Pectin can accelerate the excretion of toxic substances in the body, and lignin can increase the activity of macrophages to engulf bacteria, kill bacteria and reduce inflammation, and promote intestinal peristalsis. It has a positive effect on preventing and treating constipation and reducing intestinal cancer.

Anti-cancer: After eating, it can reduce the acidity of the intestines, prevent intestinal flora imbalance, and is beneficial for cancer prevention.

Strengthen physical fitness, clean teeth and prevent tooth decay: helps to strengthen physical fitness and prevent and resist diseases. The chlorophyll in water spinach is known as the "green elf". It can clean teeth, prevent caries, eliminate bad breath, and beautify the skin, making it a great beauty product.

Lowers blood sugar: a good vegetable for diabetic patients.

Lipid-lowering and weight-loss: The niacin, vitamin C, etc. contained in it can lower cholesterol and triglycerides, and have the effect of lowering lipids and losing weight.

A great beauty product: The chlorophyll in water spinach is known as the "green elf". It can clean teeth, prevent caries, eliminate bad breath, and beautify the skin, making it a great beauty product.

Preventing heatstroke and relieving fever: It is rich in crude cellulose. This edible fiber is composed of cellulose, hemicellulose, lignin, mucilage and pectin, etc. It has the effects of promoting intestinal peristalsis, laxative and detoxification. Water spinach is cool in nature, and its juice has an inhibitory effect on Staphylococcus aureus, Streptococcus, etc., and can prevent infection. Therefore, if you eat it regularly in summer, it can prevent heatstroke and relieve fever, cool blood and detoxify, and prevent and treat dysentery.