How to stir-fry green morning glory very delicious, dishes from water spinach

If the people in the Central region – here are typical Hue people, have a sophisticated way of eating and drinking and are very complicated in the way of processing… then on the contrary, the cuisine of the Southern people is simple and rustic – in This is typical of the way of eating and cooking is very comfortable, liberal, sometimes too natural of Saigon people.

But Northern cuisine – specifically Hanoians are different, although they are also very simple and rustic, but if you look closely, there are many things in that simple simplicity that no one seems to notice. It is very principled and sophisticated, nonetheless exuding a bit of style and style.

For example, Hanoi’s water spinach dish is also very different – although it’s water spinach everyone knows how to make, if it’s not boiled, then stir-fry, but if it’s not stir-fried, cook soup – if you don’t cook, mix the mannequin.

However, for Hanoians, even if it’s just a stalk of morning glory, it’s not everywhere that people eat water spinach like… Hanoians. Both are boiled water spinach, and also a plate of boiled water spinach, but Hanoians know how to choose a new type of fibrous vegetable with long stalks and large tubes, grown in a raft style in the ponds and lakes around Hanoi.

The new fiber spinach is picked very cleverly and carefully, how to fit the mouth but not too long, do not take greed to avoid the old stalks. When boiling, you have to wait for the boiling water to get old before you put the vegetables in and absolutely do not cover the lid – because that way the water spinach will be red and hot, sometimes still soft, crushed…

After boiling the water spinach, you have to take it out to a clean rack to drain and evaporate, then take it out on a plate. When picking up vegetables on a plate, pay attention to loosening the vegetables, not letting them become tangled clumps like a pile of straw, which is both difficult to pick up, just offensive, and loss of taste.

The bowl of boiled water spinach must be beaten and sour depending on “what season it is” that is, using crocodile, tamarind, or lemon… but the important thing is that the water must be clear and fragrant with the boiled water spinach.

When eating with garlic fish sauce, squeeze lemon, pickle and remove seeds. Any home that comes to add a few drops of Ca cuong essential oil to it is really delicious.

Another dish that Hanoians sometimes still make and is one of the favorite dishes of drunkards is water spinach salad.

Water spinach to make mannequins, Hanoians usually use a new type of fibrous morning glory, pick it up to medium length and remove the leaves. Wash, boil, open, cook when the tops of vegetables are still rough, take them out to drain and cool, then mix.

Water spinach salad, like other mannequins, is mixed with delicious fish sauce, a little sugar and freshly squeezed lemon, if it’s not in season, it can be replaced with vinegar. The indispensable thing in morning glory salad is smashed garlic, sliced ​​chili, fragrant roasted sesame and peanuts, then pounded and mixed. When served with more oregano. This dish is a waste of alcohol, drinking forever but you guys don’t feel drunk at all, as if “wine dumped mice”.

The next dish of water spinach is soup, water spinach cooked in plain soup often gives fish sauce right from the time the water has not been boiled to avoid the smell. Just like boiling, the new boiling water will add the vegetables and also do not cover the lid, when cooked, you can add a slice of fresh ginger to the soup to make it fragrant and mask the strong smell of morning glory.

Any day, if there are a few more dried shrimp or a few ribs that cook together, it will be delicious. When the water spinach soup is eaten with a few crispy eggplants, that day it will only be hard for the person sitting at the top of the pot because they have to always shovel rice for everyone.

Finally, stir-fried morning glory is often eaten in Hanoi’s meals – but in the winter.

Stir-fried morning glory must be small, carefully picked and washed. Before stir-frying vegetables, people often turn the vegetables to be crushed so that the stir-fry will be soft.

Put the pan on the stove to let the fat heat up and fry the garlic until fragrant, then add the vegetables, as well as boil the sauteed morning glory, never cover the lid to avoid red and hot vegetables.

Stir-fry quickly and gently to avoid crushing the vegetables, put on high heat and use a little fish sauce to avoid strong smell, before stir-frying, add a few cloves of raw garlic to increase the smell.

The next day, having a little more stir-fried beef when preparing to remove the pan is “wonderful”.

When eating just enough sour lemon juice, squeeze until you eat it, but don’t turn it upside down, the vegetables will be crushed and lose their senses, add a few tops of marjoram and a few slices of sliced ​​cucumber. tongue tip outside.

Only stir-fried morning glory leaves the stomach full and it’s hard to forget.

There is only water spinach, but the culinary culture from the daily meals of Hanoi people has created a unique style that is not available everywhere.

The sophistication of their dishes is a reflection of Hanoi’s culinary culture, making Hanoians proud and admire – because in that rustic simplicity still exudes something. It’s very stylish and trendy.