Should blanched vegetables be watered? Why?

Yes, because in the process of high temperature, at the moment when you pick up the vegetables, the color of the vegetables will slowly turn yellow, and the color will not be beautiful, making people have no sense of appetite.

To pass through the cold water once. Because blanched vegetables are easy to react with oxygen in the air, resulting in nutrient loss, cooling can reduce the loss.

Blanched vegetables must be cooled in cold water. After blanching and cooling, vitamin C can be maintained at more than 80%.

Personally, I think it needs to be cooled because it will taste very good and be very tender.

1. Why blanch vegetables.

2. What should I pay attention to when blanching vegetables?

3. Do all vegetables need to be blanched?

From the above points, it can be seen that it is best to blanch vegetables before cooking, which can be disinfected and sterilized on the one hand, and can make the taste better on the other hand.

Vegetables should be blanched before cooking, the main purpose is that some vegetables contain oxalic acid and other impurities, so that when blanching, the dish can ensure health, and another point is that blanching can make the dish green, so that when it is fried, it can also mature quickly, and the dish is beautiful and good-looking!

Because this can make the vegetables more delicious, and it can also make the vegetables very fresh, and they will cook quickly when cooking, and will also remove some pesticides from the vegetables. Therefore, many people will blanch vegetables when they are cooking.

Because if the vegetables are fried directly, there will be an earthy smell, after blanching, not only can remove such a fishy smell, but also can remove the pesticide residues in the vegetables, and can also effectively preserve the nutrients in the vegetables.

Blanching can better remove the dirt in the vegetables; Blanching can remove pesticide residues, pesticides are afraid of high temperatures; Blanching can remove small insects; Blanching can remove most of the oxalic acid in vegetables; Blanching can soften the dietary fiber, making the food soft and easier to digest.

There are many vegetables on the market, and some vegetables will taste a little bitter, and after blanching, the taste will become better. For example, you can blanch toon, which will reduce its bitter taste, I hope my answer can help you!

It is because some vegetables taste more bitter and astringent, and the bitterness will be reduced after blanching with water, and the taste will become better, and some edible salt will be added when hot water is scalded, and edible oil can have a color enhancement effect and prevent the loss of vegetable nutrients.

This is to make the vegetables better cooked and crispy, and also because it can remove some dirt and garbage from the vegetables.

It is because the vegetables will be easier to cook after blanching, and the vegetables after blanching will not lose their nutrients, so they should be blanched.

This shortens the cooking time, removes the smell of grass, and removes excess oxalic acid.

Whether the vegetables should be blanched or not depends on the variety of vegetables. For example, spinach contains a lot of oxalic acid, if the baby consumes too much oxalic acid for a long time, it will not only affect the absorption of calcium and zinc, but also may lead to calcium deficiency and zinc deficiency in TA, affecting the development of the body and brain. There are also vegetables like broccoli and cauliflower, which contain a lot of fiber, and they also need to be blanched to soften the fiber, so that it is easier for the baby to digest.

Benefits of blanching vegetables.

1. Remove impurities.

Blanching can effectively remove many impurities in vegetables that are not easy to clean.

2. Remove toxic and harmful substances.

Some pesticides are not easy to clean, but they are afraid of high temperatures, blanching can reduce pesticide residues, and pest residues are not easy to clean, so it is much easier to remove them at high temperatures.

3. Oxalic acid.

Blanching vegetables with high oxalic acid content can remove almost 80% of oxalic acid.

4. Soften dietary fiber.

For example, if you want to mix carrots cold, after blanching, the dietary fiber will become softer, the taste will be much better, and the burden on the stomach will be reduced. Before making vegetables containing oxalic acid or a lot of fiber, Bao Ma must first wash and blanch the vegetables, and then grind them and cook them for the baby to eat.

How to blanch vegetables properly.

1. The water should be sufficient, and the temperature will be stable after adding the ingredients.

2. The water must be boiled, and the water must be boiled, so that the purpose of blanching can be quickly achieved and the nutrient loss is less.

3. The speed of blanching must not be long, just blanch, water-soluble vitamins will be lost for a long time.

4. Cool down quickly.

Blanched ingredients should be cooled immediately and cooled quickly to reduce the loss of nutrients.

Nutrition will be compromised, but the main part is still there. There are some vegetables that still need to be blanched with water, such as bamboo shoots, spinach, etc., because some vegetables have high oxalic acid content, do not need to boil water, the taste is not good, and it will also react with calcium, and it is not good for people to eat it.

Under normal circumstances, vegetables should not be soaked for too long as they are used with water, and they are generally still nutritious, and if they are soaked for too long, some of the nutrients will be lost, so under normal circumstances, there is no need to soak for too long.

Some vegetables must be blanched with water, it will be better to eat, like spinach, beans, etc., spinach blanching can remove the oxalic acid in it, and the nutrition will not be lost, and blanching the beans can remove the toxins in it, preventing it from being fried and eaten, which is not good for the body.

It does cause some nutrients to be lost, so don't blanch it for too long, but blanching some leafy greens will remove some calcium oxalate and make it easier for people to absorb.

In order to reduce the loss of water-soluble vitamins in the process of blanching vegetables, the following points should be noted:

1. Blanch the boiling water for a short time.

After boiling water, vegetables are put in, so that boiling water is blanched for a short time, which can reduce the heat loss of nutrients, and there is almost no oxygen in the boiling water, which can reduce the loss of vitamin C due to oxidation.

2. Before blanching, do not cut the vegetables.

Before blanching, the vegetables should be kept as intact as possible, so that the area exposed to heat and contact with water is reduced. If the amount of vegetables is large, they should be added in batches to ensure that the ingredients are in hot water.

3. After blanching, cool the vegetables immediately.

After blanching vegetables, the temperature is relatively high, and after leaving the water, it oxidizes in contact with the oxygen in the air, which is easy to cause nutrient loss, so the blanched vegetables should be immersed in a large amount of cold water in time to isolate oxygen and cool down, which can reduce the loss of nutrients.

These vegetables must be blanched before they can be eaten.

General vegetables don't need to be watered like this, this is not needed, as long as they are washed in cold water, like radish or something, it is best to blanch it, and winter melon and the like, other green leafy vegetables are not needed.

Many vegetables do not need to be blanched and can be cooked directly.

For example, tomatoes, loofahs, winter melons, water spinach, etc.

There are relatively few vegetables that need to be blanched, and some vegetables can be eaten raw.

There are some vegetables that have to be blanched. In order to keep vegetables green, you should reduce the degree of magnesium removal reaction of vegetables, and pay attention to several points:

First, in the process of heating to open the lid, the reason is that when the vegetables are just exposed to high temperature, the green of the vegetables will increase and become green, if the green is continued to be heated, it will become yellow or brown, this is because the chlorophyll has undergone a magnesium removal effect, especially in the acidic environment, it is easier to undergo magnesium removal reaction, and organic acids will be released in the process of heating, which is the main substance that promotes the discoloration of vegetables;However, opening the lid of the pot allows the organic acids to volatilize with the steam, thus reducing the degree of magnesium removal reaction of vegetables.

Second, when blanching, you should also pay attention to the blanching time should not be too short, some vegetables are not blanched thoroughly, and the result will be counterproductive. Because these fresh vegetables are still active in the tissues before they are heated, the substances of this activity are phenolases. If the blanching time is too short, the vegetables will not be blanched thoroughly, which will not achieve the purpose of inactivating the phenolase, but will promote the browning of the vegetables.

Third, the blanching time should not be too long, too long will make the vegetables become gray, lose their luster, and decompose too much green pigment. Therefore, it is necessary to control and shorten the blanching time. In the past, the master added alkali or soda when blanching vegetables to increase the green of the vegetables, but also correspondingly destroyed the nutrition of the vegetables.

Fourth, due to some objective reasons when cooking vegetables, there is no time to soak in cold water after blanching, and another way is to add an appropriate amount of oil when blanching vegetables with water, which is quickly wrapped around the vegetables, preventing the contact between water and vegetables, reducing the loss of marketing and breeding, and can make the vegetables not oxidize and change color for a long time.

Fifth, vegetables with special odors and easy to decolorize should be blanched separately to avoid cross-flavor and dyeing;In addition, when blanching green vegetables, you can add some white vinegar and salt to the water, and the blanched vegetables are bright in color.

Sixth, some vegetables, such as the spicy taste of radish and the astringency of bamboo shoots, will disappear after blanching, which is conducive to cooking;Some vegetables that can be blanched or not, generally do not blanch, can be directly fried with a horse spoon, such as some vegetables without peculiar smell.

Tip: Not all vegetables should be blanched before stir-frying. For some vegetables containing more oxalic acid, such as amaranth and spinach, blanching is necessary, because more oxalic acid can be removed through blanching, reducing the probability of stone formation, and facilitating the absorption of calcium and iron in the body.

Of course, in order to remove odors, shorten cooking time, modeling needs, etc., some raw materials need to be blanched. Remember that when blanching, the water must be boiled over high heat, the heating time is short, the operation is fast, and when there are more raw materials, you can put it in the pot in batches, boil in and out. In this way, the animal-based raw material can be exposed to high temperatures, and the protein quickly solidifies, thus protecting the nutrients inside the raw material.

Plant-based socks, especially vegetables, not only reduce color changes, but also reduce vitamin loss.