How long does bok choy need to be soaked in water? How can I wash it cleanly?

I think it can be soaked for 30 to 40 minutes, so that there can be a better effect, and we can add some vegetable detergent when we wash.

Usually soak in water for about 10 minutes, I think you can pick off the cabbage leaves, and then wash each leaf carefully.

It needs to be soaked in water for about an hour, and then the cabbage is broken leaf by leaf, and then it can be washed more cleanly.

About 5 minutes, so that it can be washed, you can add less alkali in it, so that the washing will be a little cleaner.

You can rinse it directly with clean water, there is no need to soak it for too long, you can put some salt in it, so that it can also be cleaned well.

Put the dried cabbage in a pot with clean water and soak it for about 5 to 6 hours.

Dried cabbage is the cabbage is dried by drying and then steaming and then drying, also known as dried cabbage, the sex is slightly Zhen Tong to answer the cold, the taste is sweet, it is appropriate to use the dried cabbage to make porridge and soup in the hot and sultry day of mid-autumn. It has the ability to nourish the heart and regulate blood, clear away heat and annoyance, quench thirst and diuretic, benefit the stomach and intestines, and clear lung heat. It can be used for colds, whooping cough, peptic ulcers.

Bleeding, hot and dry cough.

Pharyngitis, hoarseness and other effects. Generally suitable for consumption, spleen deficiency.

should not be consumed.

Do not move the dried cabbage after drying, otherwise it will rot into minced pieces. Blanch in boiling water for a while before eating. It is generally delicious with meat.

Generally speaking, fresh cabbage roots can be stored for about 2 to 3 days if soaked in water. If you add plastic wrap, you can store it for about a week. Of course, if you cryostore it after treatment, you can store it for about 1 month.

However, it is recommended to eat it as soon as you buy it, and not for more than 2 days.

Extended information: Chinese cabbage is a kind of vegetable native to East Asia, commonly known as green cabbage, also known as gum cabbage, ladyboard cabbage, ladyboard 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 genus. Native to China, it is distributed in all parts of the north and south, and is widely cultivated in China.

Chinese cabbage is a cultivated plant of the genus Brassica (Brassica spp.) with edible stems and leaves, a one- and two-year-old herbaceous plant, 25 70cm high, and is often cultivated annually. The stems are erect, smooth, powdery, branched. basal leaves obovate, 20-30 cm long, dark green, shiny, entire, apex obtusely rounded, base tapering into a broad stalk, fleshy and hypertrophied, white or pale green; Stems and leaves oblong or broadly lanceolate, auricular at the base, entire, slightly powdered.

racemes, apical, clustered into cones, the inflorescence axis is gradually lengthened after flowering; sepals 4, pale green, umbrella-shaped at base; corolla 4, cross-shaped, pale yellow, petals oval or nearly rounded, with short claws at base; stamens 6, quadruple, filaments linear; Pistil 1, stigma enlarged into a capitate. Longhorn fruit, cylindrical. The seeds are spherical, purplish-brown or yellowish-brown.

The flowering period is 4 to 5 months, and the fruiting period is 5 to 6 months. It has been determined that bok choy is the most mineral-rich and vitamin-rich vegetable in vegetables.

Classification of vegetables. According to morphological characteristics, biological characteristics and cultivation characteristics, Chinese cabbage can be divided into autumn and winter Chinese cabbage, spring Chinese cabbage and summer Chinese cabbage, each including different types of varieties. Breed classification.

Autumn and winter cabbage: widely cultivated in southern China, with many varieties. The plant type is erect or girded, mainly cultivated in autumn and winter, and is divided into white stem type and green stem type according to the color of the petiole.

The representative varieties of the white stem type include Nanjing Bantam Yellow, Changzhou Changbai Terrier, Guangdong Bantam Black Leaf, Hefei Small Leaf and so on. The representative varieties of green stem type include Shanghai dwarf kei, Hangzhou early oil winter, Changzhou green stem and so on.

Spring cabbage: the plants are mostly developed, a few erect or slightly tied. Strong winter, hardy and abundant.

According to the early and late sprouts and the ** period, it is divided into early spring vegetables and late spring vegetables. The representative varieties of early spring vegetables include Nanjing Bright White Leaf with white stem, Hangzhou Late Oil Winter with March white and green stem in Wuxi, and March slow in Shanghai. The representative varieties of late spring vegetables include Nanjing April White with white stems, Hangzhou silkworm Chinese cabbage, etc., and Shanghai April slow and May slow with green stems.

Summer cabbage, summer and autumn high temperature season cultivation, also known as "fire cabbage", "Fu Cai", representative varieties of Shanghai fire cabbage, Guangzhou horse ear cabbage, Nanjing dwarf miscellaneous No. 1 and so on.

Generally speaking, fresh bok choy can be stored in the refrigerator for 2 to 3 days, and if plastic wrap is added, it can be stored for about a week. Of course, if you freeze it and store it after processing, you can store it for about a month. However, it is recommended that you consume it immediately after purchase and not for more than 2 days.

Three to five minutes.

Its stems and leaves are thin and do not need to be cooked for a long time. Generally 3-5 minutes can be cooked. If the time is shorter, the Chinese cabbage is cooked, but the texture is very crispy, so I like to eat this flavor of Chinese cabbage, which can be taken out in 3 to 5 minutes.

If you like to eat soft and rotten things, it is recommended to extend the time to 6 to 8 minutes, so that the boiled cabbage will be particularly soft and rotten. It also tastes best for some people who have bad teeth or like to eat soft and rotten things.

Stir-fry, Chinese cabbage can be fried directly, and there are several ways to fry. One is stir-frying, without adding any side dishes, directly adding a little salt, sugar, monosodium glutamate, and stir-frying Chinese cabbage by stir-frying. You can also add some side dishes to the Chinese cabbage and stir-fry it, such as stir-fried Chinese cabbage oil residue, stir-fried shredded pork, stir-fried green peppers, etc.

They taste great and are highly nutritious.

For most people, bok choy is not only very nutritious, but also relatively simple to make, so bok choy has also become a very common food on the table of many families. For us, boiling cabbage is a more common practice, so how long does it take to boil cabbage?

1. How long to cook the cabbage in boiling water.

Boiling water to boil cabbage only needs to be boiled for 3-5 minutes, this method can retain the nutrients of cabbage to the greatest extent, so it is the first choice of many people. If it is cooked for too long, it will cause the nutrients in the cabbage to be lost, and the taste will be distorted.

Second, the origin of Chinese cabbage.

Small cabbage is also called non-balling cabbage, chicken cabbage, green cabbage, and rape. Ordinary cabbage. It is a variant of the cruciferous Chinese cabbage.

The leaves of the cabbage are firm and bright, oval or oblong, about 30 cm long, and green in color; The base of the leaf is gradually narrowed into a petiole and the leaf is narrow and narrow. Chinese cabbage is native to China, and it is distributed in all parts of the north and south, and is widely cultivated in China. Among them, the south is the most widely planted, with the most seasons of the year, and the most in spring and summer.

Chinese cabbage is rich in calcium, phosphorus, iron, soft texture, its taste is fragrant, and it belongs to popular vegetables. Small cabbage is best if it has no yellow leaves, no rotten leaves, and a neat appearance. Tests have determined that bok choy is the richest of all vegetables in terms of minerals and vitamins.

The calcium, vitamin C, and carotene contained in bok choy are on average higher than that of Chinese cabbage, and the sugars and carbohydrates contained are only slightly lower than that of Chinese cabbage.

3. Storage methods of cabbage.

Baby bok choy can be stored in a cool and ventilated place, but it is best to keep it in the refrigerator. Remember not to wash with water when storing, after washing with water, the osmotic pressure and cellular respiration of the stem and leaf cells will change, which will cause the death and ulceration of the stem and leaf cells, and lose most of their nutrients.

How long does it take to cook bok choy in boiling water? We all know that using cabbage to make dishes, whether it is fried or boiled, it should not be too long, so as not to lose the nutrients in it, cabbage can be eaten by ordinary people, but cabbage is cold, so people with spleen and stomach deficiency should not use more.

When making boiled bok choy, the first thing you should do is wash the bok choy, because some dirty substances in the bok choy are easy to affect health if you are not clear. Put half a pot of water in the pot, bring the water to a boil, put the washed cabbage in it after boiling, add some vegetable oil and edible salt, cover the pot and cook over low heat for about 5 minutes. But also pay attention to the control of fire, it is very important, in the process of boiling cabbage as much as possible to use low heat, not strong fire.

Blanch the cabbage in boiling water and ripen it in just 2-3 minutes.

Bok choy is relatively easy to stew, so don't cook it for too long, it will affect the loss of vitamins.

Vegetables ripen easily, cook them for a minute or two.

1. Before cleaning the cabbage, fibrous roots and soil should be removed. After removal, rinse the roots properly and place them in a pot.

2. Put the basin into a sufficient amount of water and rinse and change the water 3 times.

3. Pick the vegetable leaves from the stem, clean the depression of the petiole and the stem, and thoroughly wash off the dirt and other stains on the surface. Pay attention to change the water 1 2 times when washing.

4. Put an appropriate amount of water to soak the cabbage. Put an appropriate amount of salt, dissolve, and shake the basin to make the salt even.

5. Soak for about 15 20 minutes to let the salt-soluble pesticide fall off and dissolve.

6. Clean and change the water 3 times, basically this is relatively clean.

1. The best way is to peel off a leaf and wash it one by one. Although the leaves of cabbage are not scattered like rapeseed, there are a lot of dust, parasites, insect eggs, and sometimes even some dead branches and leaves, so it should be washed carefully. At the same time, after the cabbage gradually grows and wraps the heart, these things will occasionally be caught in the dish, so each slice is soaked in salt water and washed, which can remove impurities and pesticide residues, which is more conducive to health.

2. Of course, if you are still not at ease, you can knead it with some flour or soak it in rice washing water for about 10 minutes.