Nanchang flavor water spinach

In summer, one of the indispensable dishes on Nanchang people's tables is water spinach. Nanchang likes water spinach most. Generally, he buys a pound or about a pound and a half, and selects the tender parts. The leaves belong to the leaves and stems belong to the stems. For leaves, just stir-fry them. The most common practice is stalks. First, fold the stem to a length of about five centimeters, and then pinch it with your hands to crack the stem for easy flavor. If you eat this dish in a restaurant, most of them will not pinch the stem of the water spinach. Cracks, which is a sign of laziness, but some people fall in love with this way of eating and feel that the stems that are not cracked have soup in them, which is a different flavor. The most standard way for Nanchang people to fry water spinach stalks at home is to add fermented bean, pepper and garlic, and some to add some minced meat or something. In short, there is always the same thing: it must be fresh, spicy, and served with rice!

People in Nanchang say that water spinach is a specialty of Nanchang. I can't confirm whether this is the case, but I have never eaten such water spinach in other places. They are all ordinary dry water spinach.

Like most Nanchang people, I love water spinach very much and I don't feel tired of eating it every day, just like mixed rice noodles in the morning. No, water spinach is on the market in large quantities, and you can see its "fragrance" on my dining table every day!