How to blanch celery crispy and green

Whether you need to blanch celery when frying it is mainly divided into two situations, one is that if there is an old man, or the mouth is not good, or the celery is relatively old, you can blanch the celery before frying. For the celery is more tender, you can fry it directly without blanching, and the more tender celery is cooked faster when heated, so it tastes refreshing and crispy, and the taste is very good.

In fact, both statements have their reasons, depending on personal tastes and needs. I recommend blanching the celery in water, but it is good to blanch it slightly.

Why do you blanch fried celery first?

The main purpose is to make the celery basically cut off after blanching. If you fry it again, it will be easy to cook. Then there is the ability to remove pesticides.

In some cases, some vegetables must be blanched before cooking in order to preserve their colour or to remove off-flavors, astringencies and oxalic acid. However, from the perspective of nutrition, blanching can increase the loss of water-soluble nutrients, and the loss rate of vitamin C is as high as 65 when the cabbage is blanched in 100 water for two minutes; Blanching for more than 10 minutes, vitamin C is almost lost. Therefore, blanching should be done in an appropriate way to minimize the loss of nutrients.

Blanching vegetables can actually reduce vitamin loss, such as:

1. The use of boiling water with more water and short-term blanching treatment can reduce the heat loss of nutrients. Because of the presence of oxidase in vegetable cell tissues, it can accelerate the oxidation of vitamin C, especially in the water temperature of 60 80, the highest activity. In boiling water, oxidase enzymes are unstable to heat and quickly lose their activity, while boiling water contains almost no oxygen, thus reducing the loss of vitamin C due to thermal oxidation.

2. Add salt of human 1 to the blanching water, so that the vegetables are in the physiological salt water solution, which can slow down the diffusion of soluble nutrients in the vegetables into the water.

Stir-fried celery squid.

Ingredients: squid, celery, red pepper, oil, salt, soy sauce, pepper, garlic, ginger.

1. Remove the roots of celery, remove a little celery leaves, wash them, cut them into sections, blanch the celery stalks in boiling water, remove and drain the water, (note that celery leaves do not need to be blanched) for later use.

2. Remove the head and internal organs of the squid, wash it and cut it into small pieces. Blanch the squid, add soy sauce and a small amount of salt, stir well, and marinate for 10 minutes.

3. Slice the red pepper and ginger into shreds, and crush the garlic.

4. Prepare the wok, heat the pan and add oil, stir-fry the chopped garlic, ginger and red pepper after the oil is hot. Then pour the marinated squid into the pan and stir-fry quickly. Add pepper at this point.

5. Pour in the celery stalks, stir-fry the squid in the pot over high heat. Add the celery leaves together and stir-fry, then add salt and a small amount of soy sauce. Remove from heat.

Blanch the celery in boiling water, then take it out and dice it in cold water immediately, and the celery will be crispy and green.

Celery is blanched like this, it is tender, green and delicious. Bring the water to a boil, then put a spoonful of salt, put the cut celery in, drain it in less than a minute, and then you can eat it directly.

Put the cut celery in boiling water and blanch it, so that it can be fished out quickly, and its color and nutritional value must be the best, because the time period is less nutrient loss.

When blanching in Can Rai, add some small soda.

The method of blanching celery is very simple, and it is the same as blanching some other vegetables.

First of all, the celery should be cleaned thoroughly, then prepare a pot and put some water in the pot, boil the water, and wait until the water is boiling, then put the washed celery in it and cook for about two minutes. We must pay attention to blanching, celery must be cleaned, and we must pay attention to the control of time when blanching, and do not keep it for too long, because if the blanching time is too long, the nutritional value will be reduced, and it will also affect the taste of the dishes it makes.

How to make celery delicious.

Sauté celery. The most common way to eat celery is to fry it, because it is very convenient to eat it fried, and the taste is more authentic, and many people are willing to choose to eat it fried. The method of stir-frying celery is also very simple, as long as half a catty of fresh celery is prepared, the celery is cleaned first and then drained of the water, and then put some vegetable oil in the pot, after the pot is heated, the washed and drained celery is put into it and stir-fried, the stir-fry should be even, the fire should be controlled, when the stir-fry is fragrant, put the ingredients in, as long as you put a little edible salt and vinegar, other seasonings are not recommended to be put in, because it will affect its original taste.

Mix celery. Celery mixed with eating is also very distinctive, very flavorful, and then its practice is also very simple, mixing celery is not raw for cold dressing, but to go through some treatment, first of all, the celery should be washed, then cut well, blanched in boiling water, the time is mastered in about 5 minutes, the celery is best cooked and fished out, and then put it in the bowl to add some seasonings, such as vinegar, sugar, salt, stir evenly, you can eat, you can also according to the taste needs, Add some other spices to make it taste even more delicious.

This is one of the functions of blanching!

Some vegetables, such as rape, broccoli, bok choy, and celery, can be kept bright in color after blanching, but you also need to pay attention to the correct way to blanch.

First, the firepower should be strong, the amount of water should be sufficient, and the time should be short. The exuberant fire keeps the water boiling all the time. When blanched in boiling water for a short time, the oxidase enzymes in vegetables quickly become inactive, and the boiling water contains almost no oxygen, thus reducing the oxidative loss of nutrients such as vitamin C.

Second, add oil and salt, add a small amount of salt before putting vegetables into boiling water, vegetables are in an environment with relatively balanced extracellular concentrations, and the diffusion of soluble components into the water will slow down. Add a little oil to the water, the oil will wrap around the vegetables, which blocks the contact between the water and the vegetables to a certain extent, and can prevent oxidase from destroying the chlorophyll and maintaining the bright color.

Third, cold water cooling, after blanching, celery needs to be cooled with cold water. Otherwise, after the water comes into contact with the oxygen in the air, it is easy to have thermal oxidation, resulting in the loss of nutrients.

According to the size of the pot, fold the celery into as long as possible by hand, and if there is old tendon in the fracture, it must be torn off, because the old tendon will seriously affect the taste of celery. The reason why it is broken into as long as possible is to reduce the loss of nutrients when celery is blanched and to avoid the loss of more nutrients from celery into the water.

Add plenty of hot water to a pot and bring to a boil, then add salt and a little cooking oil. The more water you have, the shorter the blanching time, and the less nutrient loss your celery has. Adding salt and cooking oil will keep the celery green.

Pour the chopped celery segments into boiling water, keep the heat high, blanch until the celery turns dark green, immediately remove the celery and put it into enough cold water to let the celery cool quickly. Blanching the water for as short a time as possible, removing it immediately when it sees the color darkening, and cooling it down quickly with enough cold water are the key operations to make the celery taste crispy and tender.

Wait until the celery segments are completely cooled, drain the water, and then cut them into small pieces according to the cooking requirements to use for stir-frying. Try not to cut it into oblique segments when cutting, it turns out that celery cut into diagonal segments is more likely to be fried too softly and not crispy.

You can eat it without blanching, but the taste is not as good as after blanching. However, in general life, celery needs to be blanched in advance to make cold dishes, and it is not necessary to blanch hot dishes, because the astringency such as oxalic acid is almost removed during the cooking process of hot dishes.

After the celery is scalded in boiling water, it is easy to cook when it is fried again. From a nutritional point of view, blanching can increase the loss of water-soluble nutrients. Blanching bok choy in 100 degrees of water for two minutes has a vitamin C loss rate of up to 65%; After blanching for 10 minutes, the vitamin C is almost lost.

Therefore, blanching should be done in an appropriate way to minimize the loss of nutrients.

How to blanch celery is better.

Add a little grease and salt when blanching, which can lock in oil and water, and the taste is better, generally 500 grams of vegetables are better to add 20-30 grams of cooking oil. Then, such as celery, rape, rapeseed, etc., put it in boiling water, and pick it up when the color turns green.

When frying celery, proper blanching with water can ensure that the color of celery remains unchanged, because blanched celery can effectively remove impurities, and this preheated state can also better ensure its nutritional value, not easy to be lost, and then can well ensure that its color remains unchanged.

It tastes more crispy and delicious, and the nutritional value will be richer.

Stir-frying celery is a process of heating at high temperature to make the celery water cook, the higher the temperature, the color of the celery will become darker with the decrease of water content, and it will not be bright. The process of blanching is the process of letting the celery absorb water, so that the celery is heated and matured in advance to become a semi-finished product, and at the same time the water content of the celery is increased. In this way, when frying celery, it takes less time and the amount of water is relatively reduced.

In this way, the celery color can be maintained.

Blanching the stir-fried celery with water will make the celery more tender and green. If it is not blanched with water before stir-frying, the celery will appear very dark in color. The color is relatively poor, so if you know how to cook, you will generally blanch it with water.

I think it's because in the process of blanching celery, the celery absorbs water, and the celery heats up and cooks in advance, turning it into a semi-finished product and increasing the water content of the celery. In this way, when frying celery, the time required is very short, and the amount of water produced is relatively reduced. In this way, the celery color can be maintained.

Because after the fried celery is blanched with water, and then the stir-fry is shortened, so it can maintain its color and luster, so it is inconvenient to keep its color, if we can also stir-fry quickly when we fry, reduce the stir-fry time, and do not cover the lid, it is also relatively green, and the color is more beautiful.

At the same time as the celery is blanched, the chlorophyll is solidified by the maximum, therefore, celery blanching can ensure that the celery color remains unchanged, but the celery should be blanched immediately after a cold water, if not cold water, the celery leaves will be black.

After blanching the celery with water, it can keep the color unchanged, mainly because it prevents the ingredients in the celery from reacting with the air, changing its color and ensuring that the substances inside are not lost!

Because celery eats the stems, not the leaves.

Only when the leaf is poked with water, there may be a change in color, but the one that is not green today is green.

Therefore, rubbing the celery with water can ensure that the color of the celery remains unchanged.

Hello! I think it is best to put some edible salt or oil when copying water, so that the color of the fried celery will be brighter and greener.

When blanching celery with water, if you want to ensure that the color of the celery remains unchanged, it is best to add 1 point of vegetable oil or edible alkali to the boiling water to quickly put the vegetables down, and then scoop them up so that the color of the celery will be. Keep it fresh and tender. If blanched in cold water for too long in the pan.

When the chlorophyll in vegetables is destroyed, the color will inevitably fade.

When blanching celery, you can put some cooking oil and salt in the water, so that the color of the blanched celery will be brighter.

Because celery has a lot of monthly degrees, I also have a lot of attendance, so if I don't blanch it, I need to cook it for a long time. Forehead. In this way, it can be cooked, but the celery cooked in this way is very poor in color, and it is not good to look at and not tasty.

Hello, this is because celery is a food that makes it not easy, first of all, the color changes the situation, so you can safely blanch it with water.

It is because blanched celery can effectively remove impurities, blanching does not necessarily not change color, the premise of not changing color is to blanch with boiling water, and it is best to add a little vegetable oil, or edible alkali, so that the color will be retained better.

Blanching water is heated quickly and evenly, especially if the oil is discharged, it can also form a closed effect, partially isolate oxygen, and ensure that the color of celery remains unchanged.

Well, blanching the celery with water can ensure that the celery color remains unchanged, mainly because it is more than later. The pigment in celery can be effectively preserved, so the color of celery remains unchanged.

Because the color is more vivid and beautiful after blanching. It also doesn't turn yellow. In general, all the cold dishes and vegetables in the hot fry are blanched first, so that the green leafy vegetables will show a green color, and they are not easy to turn yellow, and the taste is more crisp. The appearance and taste are better.

In fact, celery can be eaten without blanching, but the taste may not be so good. Moreover, celery blanching can better remove pesticide residues, odor, astringency, oxalic acid, etc.

The reason why celery does not change color is because it is different from other vegetables, like lettuce, not only does it not change color after water, but it also makes its own color more transparent and delicious.

After blanching, the moisture in it can be maintained, and the loss of chlorophyll is generally due to insufficient moisture, and blanching fried celery can not only remove pesticide residues in celery, but also remove the astringency of celery itself, so that the fried celery tastes better and healthier.