Reminder! When cooking at home, these 10 vegetables must be blanched, even if you are lazy, you must not miss it!
Hello everyone, this is JianShi Ji! People who often cook will have a feeling: 'Once in the kitchen, it's like the sea,' it not only tests your hand skills and control of heat, but also deeply understands the essence of nutritional science!
In the chef industry, there is a professional term calledblanching, From the literal meaning, it is not difficult to understand that cooking requires simmering and boiling, soaking in water! What dishes need to be blanched, and how is blanching defined? Let Little Jian answer for you, it’s very important, worth collecting!
Let’s first understand what blanching is:In simple terms: blanching is to immerse the dishes you are about to cook in boiling water, and then make them! Blanching is also divided into cold water blanching and hot water blanching!
Cold water blanching is applicable tovarious meats, lamb, pork, beef, chicken, etc. Put the raw materials into a cold pot and simmer, as the water temperature gradually increases, it drives out the impurities and foam from the ingredients, so that it can be cooked.
Hot water blanching:is applicable to
various leafy vegetables, immerse the raw materials in boiling water to simmer. Here, there are two points: 1. To thoroughly cook the raw materials; 2. To simmer the raw materials to change color. This requires determining the blanching time and method according to the characteristics of the ingredients!Everyone knows that meat products need to be blanched, but for leafy vegetables, people may not know much. Today, Little Jian
summarized 10 vegetables that must be blanched, even if you are lazy, you must not miss it!"1: bean products
, peas, bean sprouts, lentils, green beans, etc. This type of vegetable must be blanched before cooking, which not only shortens the cooking time but also ensures its maturity and prevents diarrhea.2: Chinese cyress
, this seasonal ingredient has a very high nutritional value and is free of most pesticides. It must be blanched in boiling water before cooking, whether cold or hot, it needs to be blanched.3: spinach
, everyone knows that spring spinach, whether in terms of taste or nutrition, is very high, but it must be blanched before cooking to remove the calcium oxalate inside!Note: Do not blanch for too long, and immediately take it out after it changes color!4:
horse ear vegetables, this vegetable can only be eaten in spring, mostly cold and warm, it must be blanched to reduce the calcium oxalate content!5:
broccoli, flower vegetables, cauliflower, because it’s inconvenient to wash, it contains a lot of pesticide residue, after cutting it, soak it in salt water for 15 minutes, then use boiling water to simmer, so that it can be cooked.6:
garlic sprouts, after blanching, garlic sprouts can destroy the amount of fructans contained, and when stir-fried, it is easier to enter the flavor and eat more safely.7:
yellow flower vegetables, we generally use dried ones, and fresh ones can also be used. After harvesting, yellow flower vegetables contain a certain amount of poison, so whether dry or fresh, it must be blanched!8:
, it contains a lot of calcium oxalate and has the effect of waking up alcohol. Its calcium oxalate is not easily absorbed by the human body, so it must be blanched in boiling water before cooking!9:
bitter gourd, its calcium oxalate content is the highest among all vegetables, whether cold or cooked in soup, it must be blanched to remove calcium oxalate at the same time, reduce the bitterness.10:
green pears, its calcium oxalate content is the highest among all vegetables, whether cold or cooked in soup, it must be blanched to remove calcium oxalate at the same time, reduce the bitterness.Reminder! When cooking at home,
