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Pok.Jarunee
Pok.Jarunee

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Stir fried glass morning glory

2025/9/19 Edited to

... Read moreถ้าใครกำลังคิดว่า “ผักบุ้งแก้วทำอะไรกินได้บ้าง” บอกเลยว่าเป็นผักที่ทำเมนูได้เยอะมาก และเมนูที่ทำบ่อยที่สุดในบ้านเราคือ “ผัดผักบุ้งแก้ว” หรือที่หลายคนเรียก “ผักบุ้งไฟแดง” เพราะทำไว กลิ่นหอม กระเทียมเตะจมูก กินกับข้าวสวยร้อนๆ คือจบมื้อได้แบบสบายๆ ทริคส่วนตัวก่อนผัดผักบุ้งแก้วให้กรอบและสีสวย 1) เลือกผัก: เลือกก้านอวบๆ สีเขียวสด ไม่ช้ำ ใบไม่เหลือง จะได้กรอบหวาน 2) ล้างแล้วสะเด็ดให้แห้ง: น้ำเกาะผักเยอะจะทำให้ผัดแล้วแฉะ สีคล้ำง่าย ฉันจะพักให้สะเด็ดน้ำในตะแกรงสักพัก 3) หั่นท่อนพอดีคำ: ประมาณ 1.5–2 นิ้ว ก้านกับใบแยกกองได้ยิ่งดี (ก้านลงก่อน ใบลงทีหลัง) สูตรผัดผักบุ้งแก้วแบบบ้านๆ (ทำง่าย) - ผักบุ้งแก้ว 1 กำ - กระเทียมสับ 1–2 ช้อนโต๊ะ (ยิ่งหอม) - พริกสด (ตามชอบ) - น้ำมันสำหรับผัด - เครื่องปรุง: ซีอิ๊วขาว/ซอสปรุงรสเล็กน้อย, น้ำปลาเล็กน้อย, น้ำตาลปลายช้อน (ตัดรส), น้ำเปล่านิดเดียว (ถ้าชอบแบบร้าน: ใส่เต้าเจี้ยวหรือซอสหอยนางรมเล็กน้อยได้ แต่ไม่ใส่ก็อร่อย) วิธีผัดให้ได้ฟีล “ผักบุ้งไฟแดง” 1) ตั้งกระทะให้ร้อนจริง แล้วใส่น้ำมัน 2) ใส่กระเทียมกับพริก ผัดแค่พอหอม (อย่าไหม้) 3) ใส่ก้านผักบุ้งก่อน ผัดเร็วๆ ตามด้วยใบ 4) ปรุงรสให้ไวและเบาๆ แล้วเติมน้ำเปล่านิดเดียวช่วยให้สุกไว 5) ผัดรวมกันไม่เกิน 1–2 นาที ปิดไฟทันที ตักเสิร์ฟเลย จะกรอบไม่ดำไม่แฉะ ไอเดียเมนูผักบุ้งแก้วอื่นๆ (เผื่อเบื่อผัดแบบเดิม) - ผักบุ้งแก้วผัดกะปิ: หอมกะปิ กินกับไข่เจียวเข้ากันมาก - ผักบุ้งแก้วผัดเต้าเจี้ยว: รสกลมกล่อม เค็มนัว - ยำผักบุ้งลวก: ลวกแค่พอสุก ใส่กุ้งแห้ง/ถั่วลิสง เพิ่มรสเปรี้ยวเผ็ด - แกงส้มหรือแกงเลียง: ใส่ผักบุ้งแทนผักบางอย่างได้ รสซดคล่องคอ ส่วนตัวชอบผัดผักบุ้งแก้วเพราะเป็นเมนูผักที่ “ทำง่ายแต่ได้เรื่อง” ทั้งประหยัดเวลาและเข้ากับกับข้าวหลายอย่าง ใครลองทำแล้วติดตรงไหน เช่น ผัดแล้วดำหรือเหนียว บอกอาการมาได้ เดี๋ยวช่วยไล่สาเหตุให้ค่ะ

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