Do blanched vegetables need to be blanched again? Why

Blanching, it is an indispensable process in cooking, it plays a key role in the color, aroma and taste of the dishes. The application of blanching is relatively wide, most of the vegetables and meat ingredients with fishy flavor need to be blanched. Blanching, also known as out of the water, flying water, Nao water. Northeast region known as "tight", Henan area known as "dust", Sichuan is known as "泹", Guangdong is known as "scorched ". There are also some places called "hot", these different calls, is a "blanch".

After the blanching of green vegetables, should I pass cold water?

General blanching is to see the specific method, generally to blanch is to do "cold", if you want to fry, the general green vegetables will not be blanched, direct frying practice is more delicious. Then blanch the green vegetables in the end to cold water? The way I do it is that it must be "cooled".

What kind of vegetables need to be suitable?

Spinach, celery, cabbage, cabbage, amaranth, mustard greens, water chestnut, dandelion and so on, if the cold mix to blanch, blanching, blanching time will be different for different greens, the leaves are softer is a shorter period of time, the greens are hard to be a longer period of time. Especially wild vegetables must be blanched more.

What are the benefits of blanching greens?

Blanching can make vegetables more colorful, texture more crisp, reduce astringency, bitter, spicy taste, but also sterilization. Especially spinach can remove folic acid, and celery, cabbage and so on can become more colorful green through blanching. Especially bitter melon, radish after blanching, can remove a lot of bitter flavor, there are some hard vegetables, will be blanched, can reduce contain hemagglutinin. If you want to cold vegetables, through the blanching process, will become more refreshing and delicious.

A few points of blanching green vegetables

1, green vegetables blanching, boiling water in the pot, the whole process should be a large fire, each kind of green vegetables blanching time to be treated differently.

2, most of the green vegetables are leafy vegetables, are soft types, blanching can not be cooked for a long time, a little longer, the color will fade, and not crisp, tender. Generally like spinach, cabbage, oatmeal and other soft leafy types, blanching time must be more can not be too long, about 1 minute or so, to see the leaves become colorful and soft, you have to immediately fish up.

3, blanching vegetables, leaves to add 1% salt, so you can slow down the loss of soluble nutrients within the vegetables. It is what we often call nutritional loss.

4, when blanching vegetables, you can also add a few drops of vegetable oil, which can make the leaf nutrition is not lost, the color is more green.

Rationale for the need for cool water after blanching brussels sprouts

1, because the temperature of the brussels sprouts just blanched is too hot, if fried out will be fried yellow, with cool water to reduce the temperature, the brussels sprouts will remain green, fried out of brussels sprouts turquoise, verdant, refreshing, the taste will be better.

2, if the blanched greens do coleslaw, hot greens are not suitable, so the taste is worse, not coleslaw, with cool water after the cool, greens will become the color green, crisp, mixed with coleslaw juice, taste super good.

3, blanched vegetables, to be immediately added to the cool water, cool water must cover the vegetables, stirring a few times, so you can make the vegetables uniformly over the cool, if not over the cool water, vegetables will be because of the residual temperature of the boiling water becomes no longer crisp, and there is a feeling of rotten. Therefore, after blanching, bok choy must be immediately over cool water.

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