Is it a pickled product that turns greens brown with boiling water?

Probably not. Vegetables scalded in boiling water will turn yellow, mainly for the following two reasons: first, the water goes in, diluting the concentration of the cell fluid, and the green dilution is approximately yellow (here it is added that the reason why the water will not be is because the boiling water destroys the cell structure to a certain extent, that is, the cell membrane.

selective permeability, so that free access is possible).Second, the essence of green is the color of chloroplasts, and the essence of chloroplast color is chlorophyll.

color. Chlorophyll breaks down at high temperatures and shows the color of other pigments. The other pigments here are mainly lutein and carotene.

They are yellowish-brown, yellowish-red. Hence the yellow color.

Therefore, the scalded dish is also the problem of seeming, and it is not very different to eat, at best, there is less vitamin C, which is different from the pickled dish.

No, pickled products need to be salted, and the reason why pickled products are unsafe is because of the nitrite produced by salt.

When you boil water to blanch the greens, you just blanch and decompose the chlorophyll in the plant, which is yellow, and it is not a pickled product.

Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled foods are called pickled products, so the yellowing of green vegetables scalded with boiling water does not belong to pickled products.

Exactly does not belong, but belongs to oxidation, chlorophyll has changed, because pickled products are mostly referred to with salt, a certain time such as more than 6 hours,

It does not belong to , because no sugar, salt and other seasonings are added for flavoring.

I don't belong, because it changes color when it's cooked.

It shouldn't be a pickled product, and pickled products need salt.

Yes! It's just that his time is shorter.

The dish that turns yellow after blanching it with boiling water is lettuce.

If the lettuce is blanched in hot water, it will turn yellow, sometimes it will turn brown, and if the color changes greatly, it will taste bitter, so don't eat it at this time. If the color change is not serious and it doesn't taste good, you can still eat it at this time.

Blanching tips for stir-frying greens.

You only need to master these two details, no matter what kind of green vegetables are blanched, they can maintain the verdant and tender green color after blanching, and they also have a crisp, tender and delicious taste when eaten, and will not turn yellow or become brown. Even if you blanch the water and then fry it, the color is just as good. This technique is also especially suitable for our usual stir-frying.

Add an appropriate amount of water to the pot, bring the water to a boil, then add a few drops of cooking oil, and then add a little salt. Stir well, then blanch the greens.

After blanching the greens, as long as the greens change color, they can basically be fished out, and they can be washed with cold water, which can not only maintain the taste, but also prevent them from becoming dirty, and also maintain the true color of the greens. Once removed, drain and you're done.

When blanching vegetables, you must blanch them in a pot under boiling water, not in a pot under cold water to start cooking. There is also when blanching, do not cover the pot, otherwise the previous will be halfway, after the lid is covered, the chlorophyll in the greens will turn yellow, and the greens will also change and change.

The taste is not good, and the appearance is ugly. Add oil when blanching, which can keep the greens oily and bright, and not easy to change color and yellow. Adding salt can maintain the texture and taste of the greens, and prevent the greens from being too old and not looking good.

Hello, how to destroy the messenger green leafy vegetable skin to change the yellow 1When boiling green leafy vegetables such as spinach and burning, if the leaves turn yellow, you can add a little salt, and the leaves will turn from yellow to green. 2.

If you soak the wilted vegetables in cold water with 1 tablespoon of vinegar for 1 hour, they will turn green again. 3.Baking soda in stir-fry can increase the color of the dish while keeping the chlorophyll from being destroyed.

Hello, I'm glad to answer for you, why is the pickled cabbage yellow, the fermentation of cabbage is the process of lactobacillus reproduction, so it leads to yellowing, the higher the temperature, the faster the fermentation, lactobacilli is anaerobic bacteria, mold and miscellaneous bacteria are aerobic bacteria, cabbage Qi shed because the boiling water is to remove the oxygen in the water, so that other bacteria can not reproduce, to create living conditions for lactobacilli, sealed with plastic film, is not to let oxygen in, in order to consume oxygen in the water, there is also a sauerkraut fresh - an additive for making sauerkraut, The purpose is also to remove oxygen from the water, and after the cabbage is fermented by lactobacilli (lactic acid bacteria are beneficial bacteria to people), a large amount of lactic acid is produced, which not only tastes good, but also is beneficial to the human body. [Compare the heart] [Compare the heart] [Compare the heart] [Compare the heart] [Compare the heart].

Some pickled cabbage does not yellow and is innocent, that is, your sauerkraut is not pickled well. The pickled sauerkraut is yellow-white.

Answer: If you pickle cabbage for a long time, it will turn yellow.

The process of yellowing pickles is mainly the process of slow oxidation that causes vegetables to lose chlorophyll.

Some turn yellow and some don't, mainly due to uneven salt sprinkling, and vegetables with less salt turn yellow first.

If it is too long, through oxidation, all pickles will turn yellow.

Quick-freezing does not destroy cells, and pickled cabbage is similar to quick-freezing. That is, the cells are quickly salted, and the cells are not destroyed in time, so they will retain their original color. If the marinade is long in time, the cells are destroyed and they begin to change color.

The time is short, and it is easy to turn yellow if it is shading.