Is it better to steam the greens or blanch them with water?

Blanched greens: Bring water to a boil and cook for 3 minutes.

The so-called "boiling" is to put food in boiling water and boil it, and then take it out to prevent the nutrients of the food from being lost due to high-temperature cooking, or the food itself from becoming old and yellow. Therefore, blanching is not the same as boiling, and it is the key to master the time, and don't turn blanched vegetables into long-boiled vegetables.

Tips for blanching vegetables: Add vegetables after boiling water, cook for about 3 minutes in the amount of vegetables cooked at home. Do not put the dish in the water before it is boiling, as the cooking time will be prolonged and the nutrients will be easily lost to the water.

In addition, the amount of water used during cooking is also key, many people put too much water when boiling, and many nutrients will dissolve in the water after cooking for a long time. Therefore, the vegetables can be cooked, and the taste will be crisp and delicious. Blanching is healthier than stir-frying because it does not use oil and salt, or the amount of oil and salt in the mixture is very small, and part of the oxalic acid is removed during the blanching process, and at the same time, blanching for a short time will not cause the loss of important nutrients.

Due to the lack of oil and lack of taste in blanching, I am worried that my family, especially my children, will not like to eat it, and there is no oil and less nutrition, which is redundant, because after the eating habits are formed, children also like to eat light vegetables, and children can get fat by eating more fried meat.

Stir-fried vegetables: Remove the oil from the pan before it smokes.

Compared with blanching, if the stir-fried vegetables are well mastered, they will also reduce the loss of nutrients less, but after all, the temperature of stir-fried vegetables is higher, and vitamin C and some B vitamins are easily damaged when they encounter high temperatures. There are several ways to reduce nutrient loss and destruction in stir-frying:

1. When putting in the dish, don't wait for the oil to smoke before putting the dish. Wait until the oil pan smokes, such oil temperature is often very high, which can easily lead to the destruction of nutrients in vegetables. The correct way to do this is to put the ingredients in the pan while the oil is still smoking.

There is also a simple way to test the temperature of the oil: insert bamboo chopsticks into the oil, and when many small bubbles bubble around it, it means that the temperature is hot enough to put it in the pot.

2. Do not add too much oil to stir-fried vegetarian dishes. No matter what kind of oil it is, the fat content is above 98%. Vegetables have a particularly strong oil absorption, if you use too much oil to fry vegetarian dishes, it is no different from eating meat dishes, and it will also make the surface of the dish surrounded by a layer of oil, and other condiments are not easy to penetrate into the inside of the vegetables, which affects the taste of the food, and at the same time it is not conducive to digestion and absorption.

It is reasonable to put no more than one tablespoon of oil in each vegetarian dish, and you can use a pan or non-stick pan to fry the vegetables in a pan for fear of pasting to ensure that the heat is even.

3. Don't put too much seasoning in stir-frying. The salt content in soy sauce is 15%-20%, the salt content in chicken essence is 10%, and bean paste and oyster sauce also contain a lot of salt. There are also people who like to add sugar in stir-frying, but the sweetness and saltiness can cancel each other out, which can easily cause the taste of the stir-fry to fade and eventually add more salt.

The correct way is to only put a little salt or seafood soy sauce in the stir-fry, and use less or no chicken essence monosodium glutamate, you can use more onions, ginger, garlic or peppercorns and other seasonings, so that the fried dishes are light and delicious, and retain the original flavor of the ingredients themselves.

It is better to blanch the vegetables in water, which is more hygienic and delicious when fried.

There are two methods, make steamed vegetables, mix flour, and blanch cold vegetables.

Blanching greens is good to remove pesticides from greens.

Generally, it is better to copy it with water.

After blanching the greens, they need to be cooled in water; Because after coming to cold water, the taste of the green vegetables will be better and become firmer, which can make the subsequent green vegetables more flavorful when stir-frying.

I think it's best to blanch the greens with cold water after blanching; Because if you do this, you can make the taste of the vegetables more green, and the taste is also very good, and the color will be brighter during the frying process.

It is best not to overdo it, as it may cause the greens to become extra soft. At that time, whether it is cold vegetables or fried vegetables, it will not be delicious.

Whether the vegetables should be blanched or not depends on the variety of vegetables. For example, spinach contains a lot of oxalic acid, if the baby consumes too much oxalic acid for a long time, it will not only affect the absorption of calcium and zinc, but also may lead to calcium deficiency and zinc deficiency in TA, affecting the development of the body and brain. There are also vegetables like broccoli and cauliflower, which contain a lot of fiber, and they also need to be blanched to soften the fiber, so that it is easier for the baby to digest.

Benefits of blanching vegetables.

1. Remove impurities.

Blanching can effectively remove many impurities in vegetables that are not easy to clean.

2. Remove toxic and harmful substances.

Some pesticides are not easy to clean, but they are afraid of high temperatures, blanching can reduce pesticide residues, and pest residues are not easy to clean, so it is much easier to remove them at high temperatures.

3. Oxalic acid.

Blanching vegetables with high oxalic acid content can remove almost 80% of oxalic acid.

4. Soften dietary fiber.

For example, if you want to mix carrots cold, after blanching, the dietary fiber will become softer, the taste will be much better, and the burden on the stomach will be reduced. Before making vegetables containing oxalic acid or a lot of fiber, Bao Ma must first wash and blanch the vegetables, and then grind them and cook them for the baby to eat.

How to blanch vegetables properly.

1. The water should be sufficient, and the temperature will be stable after adding the ingredients.

2. The water must be boiled, and the water must be boiled, so that the purpose of blanching can be quickly achieved and the nutrient loss is less.

3. The speed of blanching must not be long, just blanch, water-soluble vitamins will be lost for a long time.

4. Cool down quickly.

Blanched ingredients should be cooled immediately and cooled quickly to reduce the loss of nutrients.

Nutrition will be compromised, but the main part is still there. There are some vegetables that still need to be blanched with water, such as bamboo shoots, spinach, etc., because some vegetables have high oxalic acid content, do not need to boil water, the taste is not good, and it will also react with calcium, and it is not good for people to eat it.

Under normal circumstances, vegetables should not be soaked for too long as they are used with water, and they are generally still nutritious, and if they are soaked for too long, some of the nutrients will be lost, so under normal circumstances, there is no need to soak for too long.

Some vegetables must be blanched with water, it will be better to eat, like spinach, beans, etc., spinach blanching can remove the oxalic acid in it, and the nutrition will not be lost, and blanching the beans can remove the toxins in it, preventing it from being fried and eaten, which is not good for the body.

It does cause some nutrients to be lost, so don't blanch it for too long, but blanching some leafy greens will remove some calcium oxalate and make it easier for people to absorb.

In order to reduce the loss of water-soluble vitamins in the process of blanching vegetables, the following points should be noted:

1. Blanch the boiling water for a short time.

After boiling water, vegetables are put in, so that boiling water is blanched for a short time, which can reduce the heat loss of nutrients, and there is almost no oxygen in the boiling water, which can reduce the loss of vitamin C due to oxidation.

2. Before blanching, do not cut the vegetables.

Before blanching, the vegetables should be kept as intact as possible, so that the area exposed to heat and contact with water is reduced. If the amount of vegetables is large, they should be added in batches to ensure that the ingredients are in hot water.

3. After blanching, cool the vegetables immediately.

After blanching vegetables, the temperature is relatively high, and after leaving the water, it oxidizes in contact with the oxygen in the air, which is easy to cause nutrient loss, so the blanched vegetables should be immersed in a large amount of cold water in time to isolate oxygen and cool down, which can reduce the loss of nutrients.

The baby greens need to be blanched after they are bought; Blanching effect:

It can make the color of the ingredients more vivid; Reduce the astringency and bitterness of the ingredients themselves; It can shorten the cooking time later, especially cold dishes, which can be eaten directly after blanching; It can sterilize and disinfect food ingredients to a certain extent and remove pesticide residues; It can remove most of the oxalic acid in the food, and avoid the formation of stones after combining calcium into the human body, which affects the absorption of calcium.

1. Green leafy vegetables and easy-to-cook vegetables should be blanched in boiling water, heated over a strong fire, and the amount of water should not exceed the ingredients, and blanching for a short time can reduce the loss of nutrients; Adding an appropriate amount of salt to the water can slow down the diffusion of soluble nutrients in the ingredients into the water and reduce nutrient loss. Try to ensure the integrity of the ingredients before blanching, reduce the area of the ingredients in contact with water, and also reduce the loss of nutrients; Adding a little cooking oil when blanching can prevent oxidase from destroying chlorophyll and keep vegetables bright in color; The temperature of vegetables after blanching is relatively high, and after leaving the water, it will be in contact with the air for oxidation, so the vegetables after blanching should be cooled in time.

2. Green vegetables that must be blanched;

Cruciferous vegetables will taste better after blanching, and the fiber in them will be more easily absorbed by the body. Vegetables with more oxalic acid content, such as spinach, coconut white, bamboo shoots, etc., excessive intake of oxalic acid will affect the absorption of calcium in the human body and increase the risk of stones, while boiling water blanching vegetables can remove most of the oxalic acid in the food.

Celery vegetables contain a substance called glucosinolated, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting digestion and absorption. Wild vegetables may have pesticide residues, wastewater pollution, etc., so be sure to blanch them before cooking. Beans contain saponin and hemagglutinin, which are very easy to cause poisoning if they are not cooked.

Daylily, also known as enoki cabbage, contains colchicine, which can poison the gastrointestinal tract and urinary system of the human body and threaten human health, so it must be blanched first.

Green vegetables do not need to be blanched, soak them in salt water for a while, wash them, spinach needs to be blanched, and most of the oxalic acid can be removed.

Vegetables need to be blanched, usually made into a dry pot or used as a side dish to blanch.

For example, to make boiled pork slices, boiled beef and other small cabbage, it is only used as a side dish, so it needs to be blanched and then used, and it does not need to be fried directly.

But if it is cabbage with garlic, then there is no need to blanch, because the cabbage is the main dish, and it can be fried directly.

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Do greens need to be blanched? What kind of vegetables do you want to divide this, some greens must be blanched before they can be fried, and some greens can't be fried in water, and they are not delicious when they are fried.

When making green vegetables, whether you need to blanch them with water in advance depends on the preparation of green vegetables. In my personal opinion, there are two types of situations. One of them is the stir-fry method, which does not need to blanch the vegetables; The second is the cold dressing method, which requires blanching of green vegetables.

For different vegetables, the method is also different, and even the blanching time needs to be treated flexibly. For some easy-to-ripen greens, blanch for as short a time as possible; For greens that are not easy to ripen, blanch them for as long as possible.

The most common way to make green vegetables is to stir-fry. When choosing to stir-fry the vegetables, we don't need to blanch the vegetables, because the blanching behavior will destroy the nutrition and taste of the vegetables, so that the fragrance of the fried vegetables will be greatly reduced.

The leaves of the greens are relatively thin, looking like a large pot, and after stir-frying, they shrink to a small plate. If this kind of leafy vegetables is blanched, it will cause serious loss of nutrients inside the green vegetables, and most of them will seep into the water. Blanched greens contain a lot of water, and it is not easy to absorb the flavor when cooking, and the excess water will also affect the appearance and taste of the greens.

For leafy vegetables such as cabbage, in order to avoid the situation that the cabbage board is underripe, the leaves are ripe. We can choose to fry the cabbage board first, then fry the cabbage leaves, mix the two, and then put them on the plate.

In addition to stir-frying, green vegetables can also be used to blanch and salad. Choose blanched green vegetables for a long time, otherwise the nutrients will still be lost, and the taste will deteriorate. Personally, it is recommended that the blanching time should be about 30 seconds.

Be able to accept the original taste of green vegetables, and it is best to mix them cold. Such a method may taste a little worse, but it is definitely rich in nutrition. Eating raw greens regularly has great benefits for our body.

Some vegetables that are not easy to cook and need to be cooked for a long time can be blanched first, mixed cold and stir-fried. As long as the blanching time is not long, the vegetables reach the level of breakage, and the taste and nutrition will not be affected.

It depends on what kind of greens it is, if it's a green leafy green, I don't think you need to blanch it, like broccoli, because it's more difficult to wash off the insects inside.

When cooking green vegetables, you must use water and blanch them, because there are pesticides and insect eggs on the green vegetables, and scalding them is beneficial to people's health.

Yes, it needs to be blanched with water in advance. In this way, the taste will be better, and it will make you eat very delicious.

Yes, you need to blanch it with water in advance when making it, so that it can be broken, there will be no toxins, and it will taste healthy.

Ingredients; 200 grams of rape.

Accessories; Hemp oil.

2 tablespoons, 1 garlic, 1 tablespoon light soy sauce, 1 tablespoon oil, 1 teaspoon salt.

1. Prepare the ingredients: wash and cut the garlic; Wash the rape and set aside.

2. Remove from the pot, rent and shout to pour 2 spoons of hemp oil.

3. Then pour in the garlic again, stir-fry the rape and stir-fry.

4. Stir-fry until the rape is soft, then add light soy sauce, oil and salt to taste.

5. Finally, stir-fry evenly and then put it out of the pot and put it on a plate.

6. Finished product diagram of fried rape.