What can you do with boiled vegetables? What is the difference between boiled and boiled vegetables?

There are a lot of dishes that can be boiled. For example, boiled cabbage, all kinds of greens, and choy sum, you can do it.

Boiled cabbage is a dish made with cabbage, shredded green onions, minced garlic, and other ingredients.

Raw materials. 1 cabbage, shredded green onion, chopped garlic, 3 dried red peppers, 1 spoonful of oil, 1 spoon of steamed fish soy sauce.

Operation. 1. Peel off the large slices of cabbage, soak them in water with a little baking soda to remove the pesticides on them. Then rinse with water and set aside, cut small pieces of dried red pepper with scissors and set aside.

2. Pour water into the pot, add a spoonful of salt, bring to a boil, add the cabbage until the water boils, then drain the water and put it in a bowl for later use.

3. Put the shredded green onions, minced garlic and dried chili peppers in a bowl, put a spoonful of oil in the pot, pour it on top after boiling, and add a spoonful of steamed fish soy sauce.

There are many boiled vegetables, such as kale, choy sum, prawns, and many green vegetables.

There are many boiled dishes, such as boiled cabbage heart, boiled lettuce, boiled kale, etc.

Seafood such as boiled shrimp and boiled yellow clams can be boiled, and vegetables can also be blanched and eaten with dipping sauce.

Choy sum, cabbage, watercress, and cabbage can all be boiled.

Blanching vegetables can retain the nutrients of vegetables to the greatest extent, and lettuce can be used to blanch baby cabbage, or it can be used to blanch.

Then I think cabbage or leeks can be made.

That person has done a lot, and if you have an idea for that, you can learn from it.

Boiled prawns, boiled fish, boiled baby cabbage, boiled cabbage heart, boiled lettuce, etc. Most of the green vegetables can be boiled with boiled juice.

Many people think that boiling is boiling. In fact, there is a big difference between blanching and boiling.

Blanching is known as blanching in northern cuisine, which is the use of hot water and boiling water to quickly pass through the water to cook the ingredients, and then dip them in sauces or spices before cooking. To put it bluntly, boiling means blanching the ingredients in water, and the ingredients are freshly cooked, which can highlight the freshness and flavor of the ingredients themselves, and can also better retain the nutrients in the ingredients.

The food used for boiling is generally relatively tender and delicious, the blanching time is very short, and the seasoning used is also very simple, mainly to highlight the freshness and tenderness of the ingredients themselves, and the taste is relatively light.

There are also different methods of boiling, and there are two types of boiling water pots and boiling water pots according to the different raw materials.

As the name suggests, boiling is the cooking of ingredients in water, and boiling and blanching are two different concepts.

Blanching includes boiling water, and boiling boiling is actually just a simple term. Because we all understand boiling water, in fact, is to put the ingredients into boiling water, but according to the definition of boiling, the liquid it uses is not only water, but also clear soup, this clear soup contains a lot of liquid, such as boiled fresh vegetables, you need to add a little raw oil to the boiling water, and treat it with fierce fire to keep the vegetable oily and green. Then this liquid is actually a liquid with raw oil added.

The taste of boiled vegetables and boiled vegetables is also different, like boiled vegetables, which generally refers to putting the vegetables directly into them, cooking them thoroughly, and adding lard or edible salt to season them; Boiled cabbage has a relatively simple and elegant color, crisp, tender and refreshing, and a variety of flavors, and to make boiled vegetables, it is also necessary to pretreat the ingredients.

According to the different raw materials, there are two kinds of hot water pots and boiling water pots.

Hot water: Boil the water in the pot to between 70 degrees Celsius and 80 degrees Celsius, then put the ingredients in it and burn it until it is broken, and remove it. This kind of ingredients mainly include pork liver tips, pork kidneys, or other animal hearts, livers, intestines, etc.

Boiling water pot: Bring the water in the pot to a boil, add the ingredients, and burn it until it breaks. Commonly used ingredients are battered meat, such as lean pork, pork heart, or vegetables.

With these two methods, it has one thing in common, that is, the fire must be strong and the amount of water must be large. Generally speaking, the water is 5 or 6 times that of the ingredients, if the fire is too small or the amount of water is too small, after the ingredients are put into the pot, the water temperature drops significantly, which will prolong the time of the ingredients in the pot, so that the cooked ingredients will become old and the taste will change greatly.

When using these two methods, we can also choose different things to add according to the raw materials, such as common ginger, green onions, cooking wine, edible oil, alkali, etc., when we choose meat, we can add green onions and ginger, and if we choose vegetables, we add edible oil, the purpose is to make its color look more verdant.

When the ingredients are in the pot, we should pay attention to the principle of a small amount of many times, and pay attention to stirring after the pot, so that it can be heated evenly, so as to ensure the maturity of the ingredients, especially vegetables, after the scorching to the break, we must drain the water, so as to ensure that it absorbs the taste of the juice.

Therefore, when blanching, the general sauce is relatively bland, so after blanching, we should also pay attention to the use of seasonings, when we blanch the ingredients, there will generally be pouring method, mixing method and dipping method, according to the different ingredients, the sauce used is not the same.

1. Blanching is a cooking technique of Cantonese cuisine, which is to blanch the food with boiling water or soup, then take it out immediately, and then dip it in the soup to eat. The food used for blanching is generally relatively tender and delicious, the blanching time is short, the seasoning used is simple, and the freshness and tenderness of the ingredients themselves are mainly highlighted, and the taste is relatively light. Specifically, boiling is the use of boiling water or soup to cook raw food.

White is a seasoning without coloring. Boiled dishes are usually eaten with soup.

2. Boiling is a cooking technique of Sichuan cuisine, which is to put the ingredients and seasonings in the pot together, cook until the flavor is consumed, and the time taken is longer than that of boiling, and the taste is mainly spicy.

Blanched and boiled vegetables, his taste is different, but he is blanched and processed with different condiments, and there is no difference in nature.

Vegetables such as lettuce, okra, choy sum, kale, broccoli, lettuce, bok choy, etc. are suitable for blanching.

Let's take a look at how to make a dish of boiled greens.

2 Place the blanched cabbage sum on a plate.

3 Sprinkle in minced garlic.

4 Drizzle in 2 tablespoons of light soy sauce and 1 tablespoon of sesame oil.

5 Add two tablespoons of oil to the pot, pour the oil on the minced garlic, the delicious boiled cabbage heart, the thick garlic aroma, delicious and appetizing.

Tip 1Add a spoonful of oil and a spoonful of salt when blanching the choy sum, and the color of the choy sum is green to reduce the loss of nutrients.

2.The amount of light soy sauce is selected according to personal taste, and the main thing is to enhance the flavor.

3.Finally, pour in the cooked oil, and the amount should not be too much.

Expand your knowledge. Choy sum strengthens the spleen, regulates the stomach and intestines, dispels heat, lowers blood lipids, lowers blood sugar, lowers cholesterol, and lowers cholesterol.

Almost all vegetables with a crisp texture can be used, such as lettuce, asparagus, lettuce leaves, choy sum, enoki mushrooms, pea tips, okra, celery, various sprouts, lotus root, kale, etc.

Well, for example, broccoli um, and that, I think the general greens are quite suitable for white.

The preparation of boiled western lettuce is as follows:1. Wash the lettuce, tear it into small pieces of appropriate size and drain.

2. Put the minced garlic in the oil pan and fry until fragrant (no need to fry until golden ha, about 2 tablespoons of clear field oil), turn off the heat, add the steamed fish soy sauce and mix well.

3. Put half a pot of water in a pot and bring to a boil over high heat, add 2 tablespoons of oil and 1 teaspoon of salt.

4. Pour the vegetables into a pot of boiling water, stir them with chopsticks immediately, heat them evenly, remove the vegetables when they are slightly soft, and pour garlic oil on them.

Blanch vegetables such as cauliflower, Zhengliang lotus root slices, hail lettuce and other vegetables with boiling water, add boiled juice, and you can use it, and you can make boiled lettuce.

Ingredients: 3 lettuces.

Excipients: 1 gram of salt, 5 ml of light soy sauce, 2 ml of sesame oil, 8 ml of vegetable oil, 1 gram of white sesame seeds.

Steps: 1. Remove the old leaves of the lettuce, clean it, soak it in light salt water (water, appropriate amount of salt, stir evenly) for a while, wash it and set it aside.

2. Prepare the boiling juice, you can pour a little less and add some light soy sauce.

3. Pour an appropriate amount of water into the pot and bring an appropriate amount of vegetable oil to a boil.

4. Quickly add the lettuce.

5. Turn off the heat immediately; If the action is slow, turn off the heat first, and then put the lettuce.

<>7. Add the boiling juice and sprinkle with white sesame seeds.

8. Heat a wok and pour in an appropriate amount of vegetable oil to heat.

9. Pour the hot oil over the lettuce.

1. Wash the lettuce, boil it in boiling water, and remove it from the water. Note: Put lettuce when the water is boiling, then turn off the heat immediately. Basically, every leaf is passed in boiling water for a while. It can't be long, or the lettuce will be unpalatable.

2, Stir up another wok and add a little oil. Add minced garlic and sauté until fragrant. Then turn down the heat, add a tablespoon of light soy sauce, a tablespoon of oyster sauce and fry it, add a small amount of sugar, add a small amount of water and bring to a boil.

Just pour the boiled soup directly over the lettuce. The big spoon here is an ordinary big spoon, not a soup spoon. The amount of sugar is a spoonful of the small spoon in the flavored silver mountain box.

Lettuce is the common name for leaf lettuce, which belongs to the genus Lettuce in the Asteraceae family. As an annual or biennial herbaceous crop, it is a very common edible vegetable. It is also a popular vegetable in Europe and the United States, and is deeply loved by people.

Lettuce is native to the Mediterranean coast of Europe and is domesticated from wild species. The ancient Greeks and Romans were the first to eat it.

Holding a piece of lettuce in your hand, use a spoon to put the fried filling into the lettuce, roll it up on both sides, wrap it into a lettuce bun and eat. The lettuce grown at home is green, fresh and environmentally friendly, and the lettuce package wrapped in this way is not only nutritious, but also not greasy, one mouthful, so enjoyable. Wash the lettuce one by one.

Don't cut it with a knife, if it's a large piece, cut it in the middle. Boil water in a pot, put a little salt and a little oil, put the washed raw hole hail vegetables in it and scald it, and take it out for about a minute. Then pour some light soy sauce, and if you like to eat chili peppers, you can put some chili sauce.

If you do it at home, it is more convenient to make onion oil lettuce, lettuce should be fresh, the most important thing to do lettuce is maturity, put the lettuce in the pot after boiling, seven or eight mature to take out and put it on the plate, too ripe will turn yellow, green vegetables will slowly become ripe after the pot, put some delicious fresh soy sauce on top, and then put garlic paste I think boiled lettuce is easy to make and delicious, first of all, clean the lettuce and set aside, pour an appropriate amount of water into the pot, and pour a small amount of vegetable oil into the water, add lettuce after the water boils, and wait for the water to boil again You can pick up the lettuce, Then pour in a small amount of light soy sauce, so that the cooked lettuce is bright green, and the nutrients are not lost, and the cooking is simple and easy to make.

Buy back vegetables, we soak them in salt water, so that we can better clean up the sails to wash off the impurities in the vegetables, and at the same time can form a protective film on the surface of the vegetables, so that the vegetables will not be blackened due to oxidation in the process of high temperature stir-frying (apples are soaked in salt water, soaked without blackening) Stir-fried vegetables, every day every family will do, the standard of fried good vegetables should be green in color, look oily, the entrance is very crisp and tender, and the soup at the bottom of the plate is less. But there are always times when the fried vegetables make people lose their appetite, and the fried vegetables are yellow, and the bottom of the plate is vegetable soup.

The key is to stir-fry, wash the green vegetables and set aside Minced garlic Dried chili peppers Pour cooking oil into the pot Put dried chili peppers Minced garlic Pour in the greens To control the heat well, it must be made quickly to ensure that the nutrients are not lost. It is mainly fried on a hot fire, and you have to afford the pot as soon as it is fried, and it is not too cooked to be fried.

First of all, it is necessary to wash the lettuce and clean it, then boil the water, then add some salt and raw oil, and then put the lettuce in and blanch it for a while, and then put the green onion, ginger and garlic on the plate, and then tease the lettuce shop that has been scalded and leaked, and then add light soy sauce, vinegar, sugar and ginger shreds.

It can be made into stir-fried boiled lettuce. First of all, prepare the ingredients, then clean the cherry steaks, heat the oil, pour in the green onions, ginger, and garlic to burst the limbs and make them fragrant. Then pour the bean paste into the pot, then put in the appropriate amount of dried chilies, put in the appropriate amount of condiments, and then add lettuce, and then stir-fry for a few minutes to get out of the pot.

Blanched lettuce is the best ** dish, of course, after the water in the pot is boiled, put the lettuce into the pot and blanch it for half a minute, take it out and use cold water twice, and then put it in the chaju with chopped green onions, minced garlic, finger salt, green and red peppers, light soy sauce and other seasonings for cold dressing.

First clean the lettuce, put it aside to dry, then heat the oil, put the lettuce into the pot and stir-fry, finally add a little dark soy sauce and vinegar, and salt, stir-fry for two minutes.

The lettuce should be washed and boiled, and the seasoning should be put in the rental state, put in the peppercorns, put in the green onions, put in the peppers, and so on, and pour these seasonings into the lettuce, so that a delicious raw lead front dish is made.

The authentic preparation of boiled cabbage heart is as follows:Prepare an appropriate amount of choy sum, handle it, wash it and control the water.

Boil water in a pot, blanch the choy sum, add a little salt and oil, and the color will look great.

After blanching, let the cabbage sum cool and drain the water before serving.

Finely chop the garlic and place in a bowl.

In a small bowl, add oyster sauce, soy sauce, salt, sugar, starch and water and stir well and set aside.

Heat oil in a pan and stir-fry minced garlic until fragrant. Add the sauce and stir-fry until bubbly. Drizzle over the choy sum and enjoy.