Should broccoli be blanched in boiling water before boiling?

Once upon a time, Piggy also asked the same question to his mother, who at that time: broccoli must be blanched in boiling water! As a working woman's mother, she told me three reasons:

1) There are a lot of small flowers on the broccoli, some insects are hidden in it and are not easy to be cleaned.

2) After blanching broccoli with boiling water, the pesticides on it will also be reduced, which can avoid pesticide poisoning (I am convinced of this, because in the middle of this year, a distant relative's whole family was hospitalized for broccoli poisoning with excessive pesticides).

3) Blanch the broccoli with boiling water, then fry it in cold water, so that the cooked broccoli is more crispy and the color is more beautiful.

Ingredients: broccoli, red pepper, vegetable oil, minced garlic, small shrimp (remove the intestines, remove the skin and head of the shrimp), cooking wine.

1.Broccoli is cut into small flowers, and the thick stems are cut off from thick slices and cut into just the size of the mouth; Add a little salt to the boiling water, blanch the broccoli, then pass it with cold water, remove and drain; (The blanching time does not take too long, about ten seconds to stay in the boiling water, if possible, the effect of ice water after blanching is better).

2.Remove the stems and seeds of the red pepper, cut into coarse pieces and set aside;

3.Put the vegetable oil and minced garlic into a frying pan, stir over low heat until fragrant, add red pepper and small shrimp, stir-fry over medium heat, wait for the small shrimp to change color, and pour a little cooking wine; Add the broccoli, stir-fry quickly over high heat, and add seasoning.

Broccoli is rich in nutrients, containing protein, sugar, fat, vitamins and carotene, and its nutritional content ranks first among similar vegetables, and is known as the "vegetable crown".

This boiled broccoli masks the raw taste of the broccoli itself and adds to the deliciousness.

When buying broccoli, you must look at whether the color of the vegetable plant is very strong green and bright, if you find that the broccoli in your hand has a yellow color, it means that the broccoli has been placed for a long time, it is not so fresh, there is no need to buy it back. In addition, if you find that broccoli has yellow flowers, it means that it is too ripe and it is not recommended to buy it.

Personally, I think broccoli should be blanched with boiling water, because this can not only remove the residue on the vegetables, but more importantly, make the vegetables more crispy.

Yes. Because the blanched broccoli will be softer, which is more convenient for subsequent cooking, so that it will take less time to cook.

Be sure to blanch with water. Broccoli is a cruciferous ingredient, and it is difficult to clean the insects and other substances hidden in the broccoli when cleaning, so blanching it can also reduce the cooking time.

Yes, when making broccoli, be sure to blanch it first, and then fry it, the broccoli that comes out of this way is particularly flavorful, and the color is also very green.

Don't blanch broccoli directly, take an extra step to feel more at ease and tell family and friends.

Broccoli needs to be blanched. Broccoli needs to be blanched, which can maintain its original color, and can also remove the odor and impurities in it, and shorten the subsequent cooking time, but blanching will cause the loss of nutrients in the broccoli, so we can't blanch for too long, about 2 minutes.

Causes and precautions:The reason why broccoli needs to be blanched is because it can maintain its own emerald green color, make it look more beautiful, and can also remove the odor and some impurities in it, and the broccoli itself is more difficult to cook, if it is fried directly, it is difficult to fry, and the cooking time can be shortened after blanching.

However, blanching may reduce the nutrients in the broccoli, so the time should not be too long when blanching, generally about 2 minutes, if the time is too long, not only the loss of nutrients is serious, but the blanched broccoli will also soften and lose its original taste.

The purpose of blanching broccoli is mainly to maintain its original color, and by blanching, some oxalic acid in broccoli can be removed and some of the astringency can be removed.

There are many people who eat broccoli after cooking, and it will taste more astringent, mainly because broccoli contains a certain amount of oxalic acid, and if the oxalic acid substance is not removed, then it will be astringent, so it is very necessary to blanch broccoli.

Hello! Broccoli needs to be blanched.

Broccoli can be eaten without blanching, but the taste may not be so good, so blanching can remove the astringency and oxalic acid of broccoli.

Blanching broccoli does not take a long time, generally boil the water first and then let the cleaned broccoli be put into it for blanching, the time does not need to be very long, as long as the broccoli is boiled.

However, the time must be grasped well, too short time will make the cold broccoli not delicious, and too long will make the nutritional value of broccoli seriously lost.

Then you can take out the broccoli and drain the water, ready to blanch, use boiling water and more water, a short time of blanching, which can reduce the heat loss of nutrients, and then put a large amount of boiling salt water to blanch, the blanching time must be short, broccoli is a more common vegetable, also known as broccoli, its nutrition is relatively rich, won everyone's love. In the process of cooking, they like to stir-fry, which can not only ensure that the nutrients are not lost, but also have a good taste. Blanched broccoli will not have a bitter taste, which can maintain the color of vegetables and remove odors, bitterness and impurities in vegetables, but pay attention not to blanch broccoli for too long.

The second aspect is to make broccoli taste more fresh and tender, because broccoli is originally hard, unlike ordinary leafy greens, which only need to be fried in the pot for a few minutes to get out of the pot, and it takes longer to fry broccoli because it contains a certain amount of selenium and vitamin C, eating broccoli regularly can prevent cancer and anti-cancer, and broccoli is also rich in ascorbic acid, which can enhance the detoxification ability of the liver and improve human immunity.

Whether broccoli needs to be blanched before stir-frying, it needs to be looked at from two aspects, the common practice of broccoli is divided into stir-fried, steamed, cold dressed, and stewed, for different broccoli practices, there are also blanching and non-blanching. Broccoli needs to be blanched before frying, which is an essential process, mainly to keep the broccoli in its original color, but also to get rid of the taste of broccoli, blanching time can not be too long, too long will lead to the loss of nutrients of broccoli.

Broccoli contains protein, carbohydrates are known as the king of vegetables) broccoli must be out of the water before frying, and the time should not be too long, first put salt water to soak for 5 minutes, fat, minerals, vitamin C and carotene, etc. In addition, broccoli is rich in calcium, phosphorus, iron, potassium, zinc, manganese, etc., and its mineral composition is more comprehensive than other vegetables.