Do you blanch cabbage before stewing, and blanch cabbage before drying it

No. The correct way is to add a little salt to the chopped cabbage in advance, and then set aside to kill the moisture of the cabbage for 3 minutes. In this way, the stewed taste will be more crisp, but you must "pay attention" to the time must be controlled, otherwise the water will kill too much, and the cabbage will be too bad and affect the taste.

Prepare some Chinese cabbage first, peel out the Chinese cabbage piece by piece and wash it, and then change the knife to cut the oblique blade, the cabbage is broken in half from the middle and then cut with an oblique knife, the cabbage leaves are cut normally with a vertical knife, so that the thickness of the cabbage cut out will be consistent, and then the pork belly is also washed and cut into slices, and the thickness of the cut can be cut according to personal preference, and the meaty ones that you like to eat can be cut thicker. After all the cuts are done, put aside for later use, then heat the pot, first put in the pork belly and stir-fry it with a low torch until the surface is golden, but don't cook too dry, as long as the surface is golden, and then add a little garlic slices and stir-fry together.

No, there is no need to blanch the cabbage before stewing.

Chinese cabbage can be blanched or not, and if you want to blanch, use boiling water. In this way, it can be quickly sterilized, and the cabbage leaves will also be a little bit more convenient to hang and dry.

If it is scalded with hot water, it is best to use boiling water. Because, by heating, Chinese cabbage can produce an oxidase, which has a strong destructive effect on vitamin C. This oxidase enzyme is most active at 65 and is destroyed at 85.

Therefore, when blanching Chinese cabbage with hot water, you must use boiling water, not warm water, only in this way can you protect the vitamin C in Chinese cabbage from being destroyed.

How to eat dried cabbage:

Cabbage cultivation is mainly concentrated in North China. It is adapted to grow in the cool season and has a high yield. In order to store so much cabbage, people choose to dry it. Dried cabbage is stored for a long time and can be used slowly.

Soak the dried cabbage for two hours in advance and cut it into small pieces for later use. Blanch the pork bones to remove the blood. Then put the soaked dried cabbage, dates, and water into the clay pot, add the pork bones after boiling, cook over high heat for about 15 minutes, change to low heat and cook for 1 hour, add salt and stir, and you can get out of the pot.

Cabbage needs to be blanched, but it can also be left unblanched. The purpose of blanching the cabbage is to cook the water in the cabbage in advance, so that the cabbage will not splash oil in the oil pan because of too much water in the stir-frying process, and it can also be cooked in advance, which can not only reduce the cooking time of the cabbage, but also maintain the crisp and tender taste of the cabbage.

Does baby cabbage need to be blanched

After the cabbage is blanched, the stir-fry time will be greatly shortened when stir-frying, and the cabbage is not afraid of the phenomenon of splashing oil stains due to the lack of water and oil due to the lack of water, and short-term cooking can maintain the crisp and tender taste of the cabbage.

If the cabbage is used to make dumplings or bun filling, it is more necessary to blanch, the purpose of blanching is to remove the water, and at the same time cook it in advance, and when making the filling, the water should be squeezed dry, so as not to overflow and destroy the dumpling skin.

In addition, in many places, in order to prevent insects, pesticides are often sprayed when cultivating bok choy, and after blanching, the pesticide residues on it can be removed, and most of the oxalic acid in the ingredients can be removed, so as to avoid harm to the body.

Blanching the cabbage in advance is to boil the water in the cabbage in advance and cook it in advance, so that the cabbage will not splash oil in the pan due to too much water during the frying process. Reducing the cooking time of bok choy can also maintain the crisp and tender texture of bok choy, and it is recommended to blanch bok choy in advance before stir-frying.

Chinese cabbage is a kind of vegetable native to East Asia, commonly known as green cabbage, also known as gum cabbage, ladyhead cabbage, lady white, rape (in some areas of Northeast China), oil cabbage, etc., and Chinese cabbage (cabbage) is a close relative, the same belongs to a kind of brassica, and the western cabbage is also closer, and belongs to the cruciferous family Brassica. Native to China, it is distributed in all parts of the north and south, and is widely cultivated in China.

Ingredients: 300 grams of cabbage, 30 grams of chopped peanuts, three cloves of garlic and shallots.

Two white green onions, an appropriate amount of salt, 10 grams of chili oil, 20 grams of light soy sauce, and liquid white sugar.

3 grams, balsamic vinegar.

3 grams. Steps:

1. Prepare raw materials.

2. Cut the shallots into small pieces, chop the garlic and knock it into puree with the back of a knife, or you can use a garlic pounder to mash the garlic.

3. After cleaning the cabbage, tear it into small pieces, only the leaves part.

4. Water in the pot.

Bring to a boil, add a pinch of salt and a pinch of oil, pour in the cabbage and blanch the water.

5. In order to maintain the crisp and tender taste of cabbage leaves, cool the water immediately after blanching the finger water, and then use cool white water.

After a while, the raw water is soaked in.

6. To make the cold sauce, add a little salt, 3 grams of sugar, a spoonful of chili oil, garlic and green onion to the bowl.

7. Then add about 3 grams of balsamic vinegar and 20 grams of light soy sauce and stir well.

8. Squeeze the cabbage slightly and put it on a plate.

9. Pour in the cold sauce, sprinkle with chopped peanuts, and sprinkle some chopped green onions and red pepper rings (bell peppers) for the sake of beauty.

10. Stir well.

Thank you for your question.

I usually don't blanch cabbage, I just fry it and eat it, or put it in soup and cook it and eat it.

Blanched vegetables are generally oxatidal acid and other ingredients that are not good for human health. Cabbage is relatively free of these disadvantages and is rich in vitamins and has more fiber and water. Blanching affects the edible value of cabbage.

I'll start with my approach:

When I buy Chinese cabbage, especially the outside help, I usually wash it, use a blade to make a slice, and then blanch it in a pot and then stew it with other ingredients.

The first type: Chinese cabbage

In fact, the outermost layer of cabbage is the most nutritious, but it is a bit old, and it will be easier to cook if blanched and stewed, but it can remove the kind of water vapor taste of cabbage.

For this question, I stewed a pot of potatoes and cabbage and looked at the finished product first.

Production process: Wash the cabbage into small pieces, blanch in a pot of boiling water, remove the cold water for later use; Add oil to the wok and stir-fry the meat to change color, add the potatoes and carrots, and add the seasonings; Add enough hot water; Put the blanched cabbage, stew to taste and collect the soup.

The second: baby cabbage

Wash the cabbage, add a little salt and a few drops of oil to the pot of boiling water, add salt and oil to keep the cabbage green, blanch the cabbage stem first, quickly blanch the soft and then scald the leaves, take out the cold water and dry it for later use.

Chatter: To be clear, I deliberately made pork ribs stewed with cabbage vermicelli.

Stew cabbage, don't cut it off, eat it with feeling, after the ribs are stewed and flavored, then put down the cabbage and vermicelli, the cabbage is cooked, and the vermicelli should be soaked in advance to be soft.

To sum up, mine is, blanched cabbage stewed again delicious!

In fact, there is no absolute answer to this question, some people like to stew directly, and some people like to blanch and then stew, it depends on personal tastes and preferences, as well as living habits.

Do not blanch. As you see fit.

There is no need to blanch the rough plum water. Here's how:

The ingredients that need to be prepared in advance include: 300 grams of cabbage, 2 tablespoons of oil, 1 tablespoon of salt, 10 grams of chopped green onion, 5 grams of dried chili peppers, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of aged vinegar, and tablespoons of sugar.

1. Wash an appropriate amount of cabbage heart and cut it into thin strips.

2. Add an appropriate amount of chopped green onion and dried chili flakes.

3. Pour an appropriate amount of oil into the pot, heat it and smoke it and pour it on the cabbage heart.

4. Then put light soy sauce, sesame salt, vinegar, salt and white sugar in the basin.

5. Mix well. <>

6. That's it.

1. Not all vegetables need to be blanched before stir-frying, and many vegetables need to be blanched and then cold if they are cold. 2. Do not blanch cabbage and Chinese cabbage, you can fry it directly, if you want to eat it cold, blanch it and then mix it cold. 3. Cabbage can improve human immunity, prevent colds, and ensure the quality of life of cancer patients.

Among the anti-cancer vegetables, cabbage is in fifth place. Fresh cabbage contains phytoncides, which have antibacterial and anti-inflammatory effects, and have a certain effect on sore throat, traumatic swelling and pain, mosquito bites, stomach pain, and toothache. Fourth, Chinese cabbage contains protein, fat, vitamins and minerals such as calcium, phosphorus, iron, etc., regular consumption helps to enhance the body's immune function, and is also meaningful to bodybuilding.

Chinese cabbage contains a lot of crude fiber, which can promote the peristalsis of the intestinal wall and aid digestion. Blanching vegetables before cooking has two main purposes: 1

Vegetables grow in vegetable fields, some of which such as coriander, leeks, etc., farmers are accustomed to applying manure, so the rhizomes of vegetables will be polluted with a large number of pathogenic bacteria (Escherichia coli, dysentery bacillus, etc.), and poisoning symptoms can occur if eaten by mistake. Therefore, just rinsing vegetables with water will look clean, but they will not completely remove the tiny fungi. Fungi are not resistant to high temperatures, so it is safe and hygienic to blanch the rinsed vegetables in boiling water, take them out and use them for cold dressing.

"Boiling water cabbage" "Boiling water" method One blanching, two boiling, three filtration.

To make boiling water cabbage, the key lies in boiling water, not cabbage. It is said that boiling water cabbage evolved from the milk soup of Lu cuisine, and was later created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the imperial dining room of the Qing Palace.

Boiling water cabbage soup is as clear as water, but it is by no means boiled cabbage. As the saying goes, "The tone of the singing, the soup of the chef."

Cook boiling water cabbage and focus on making soup. The clear soup is made of hens, pig's trotters, pork bones, ham, and ham stick bones. First wash these raw materials, put them in a pot and boil, skim off the foam, boil on high heat for about an hour, then add green onions, ginger, Shao wine, simmer over low heat, dissolve protein and fat in the soup, put in Sichuan salt, and cook for about 30 minutes.

Then chop the lean pork and chicken breast into puree, add water and mix thoroughly, put a part of the minced meat into the soup, stir with a hand spoon, and when the minced meat floats with the foam, skim it with a fine fence and repeat it several times, that is, it becomes a clear high-grade clear soup. The high-grade clear soup should be filtered with gauze to filter the residue in the soup, and then the chicken putty should be used to absorb the impurities in the soup, and the soup should be repeated so that the soup is clearer.

Boiling water cabbage" Supporting role cabbage is not ordinary.

There are many varieties of cabbage, but not all cabbage is suitable for boiling water cabbage, the palace boiling cabbage used Xu Shuigong cabbage, the cabbage is tender and the taste is crisp. Now the cabbage is much better than in ancient times, and there are many varieties to choose from, the best yellow bud cabbage heart, choose 5-10 cm of cabbage heart, the color of the cabbage is white, the color of the leaves is yellow, and the color is beautiful.

Blanch the cabbage hearts in boiling water until they are broken, remove them to cool, trim them in strips, and put them in a soup bowl; Put the wok on the fire, add the made clear soup, put in pepper and Sichuan salt in turn to boil, skim off the foam, gently pour it into the soup bowl, steam it in the basket, take it out and add monosodium glutamate.

Generally, 5000 grams of water is used to make soup, 400 grams of lean pork, 50 grams of chicken, 5 grams of Sichuan salt, and 500 grams of cabbage heart are only made of Sichuan salt.

Hello friend, such cabbage does not need to be watered, as long as you clean it.

The practice is different in each place, and Sichuan just cooks it in the pot.

It is better to blanch cabbage so that it is healthier to eat.