The most tangled thing about fried seaweed is that it turns black when it is out. I borrowed the method of drowning + quick speculation and tried it. What are the tricks of the pro?
Boil the water in the pot, add 1 teaspoon of salt and a few drops of cooking oil, add in the prepared spinach, remove and drain
Add the oil to the wok, add the chopped garlic cloves and heat it. After the garlic scent comes out, put it into the spinach and stir fry quickly. Add the appropriate amount of salt and add the chicken essence before the pot.
Although there is a process of drowning, it works well. I consulted a professional. It is said that it is necessary to keep the green leafy vegetables bright, and add appropriate salt or baking soda when drowning, which can effectively achieve the goal.