Do you still have to use cold water after blanching broccoli

No matter how we cook broccoli, first of all, we need to go through the step of blanching before cooking, many people do not know whether to cool the broccoli after blanching, in fact, many people have different understandings of the practice of passing beams, today we will take a look together.

Generally speaking, many people blanch the broccoli after the water, they are accustomed to draining the water and putting it aside, after blanching, it is true that some pesticide residues and insect eggs on the surface of the broccoli can be copied off, but there will be a lot of dirty things in the pot of blanching, so it is easy to make these dirty things stick to the surface of the broccoli after being taken out and fried, so we need to cool the broccoli again.

First of all, when we wash broccoli here, don't tear the broccoli directly into small flowers, we first soak the broccoli head down in light salt water for about half an hour. Rinse the broccoli twice in clean water so that we break the broccoli into florets and set aside.

Put an appropriate amount of water in the pot, bring to a boil over high heat, and then add an appropriate amount of salt and cooking oil, so that we can put the broccoli into the boiling water. Blanch the broccoli for about two minutes, then pass it in cold water.

Then put in an appropriate amount of cooking oil after the wok is heated, when the oil is heated to 7, put in the chopped garlic, fry the fragrance, put the blanched broccoli into the wok and fry it on high heat, put in the appropriate amount of edible salt when it comes out of the pot, and stir-fry the chicken essence with oyster sauce evenly to get out of the pot.

Therefore, the next time you blanch the water, you must pay attention to the need to add more cooling to make the broccoli cleaner.

After blanching the broccoli, you should pass it through cold water, so that the taste is crispy and oily, and then it is more delicious, and you can fry the meat.

Generally speaking, many people blanch the broccoli after the water, they are accustomed to draining the water and putting it aside, after blanching, it is true that some pesticide residues and insect eggs on the surface of the broccoli can be copied off, but there will be a lot of dirty things in the pot of blanching, so it is easy to make these dirty things stick to the surface of the broccoli after being taken out and fried, so we need to cool the broccoli again.

It is best to blanch the broccoli in cold water, so that the color of the broccoli will be very beautiful and very clear.

Broccoli into small flowers, boil water, add a little salt, drop two drops of oil, blanch the broccoli in water, take it out and put it in cold water to cool, put it in cold water to make the color greener and the taste more crisp, plus condiments can be cold or fried.

The broccoli is scalded with boiling water, and then cold water is used later, and then fried with garlic, and the taste is still very good.

Hello, friend.

Personally, I think that first cut the broccoli with a knife, then rinse the dust on it with clean water, and then put the broccoli in a pot and add an appropriate amount of salt, and soak it for about 20 minutes.

You can put the broccoli in hot water and boil it in a pot for two minutes, when the color of the broccoli begins to change, you can take it out, and then put it in a basin with clean water to cool, so that the dirt on the surface of the broccoli can be removed.

In this way, the broccoli is relatively clean, and the taste of the stir-fried vegetables is also better. Thanks, thanks.

If you want it, it's best to rinse it again.

It can be cooked in three minutes, and the broccoli can be blanched for three minutes and then removed. Generally, it is better to blanch broccoli and eat it again. The taste of broccoli is a bit astringent and it is also easy to change color, so blanching can retain the green color of broccoli, and can also remove the astringency in broccoli and other bad substances.

Generally, the blanching time is too short, the effect of blanching is too small, the blanching time is too long, the water-soluble nutrients will be lost more, the blanching time of different vegetables is also different, for broccoli, 3 minutes of blanching is enough.

Broccoli, also known as cauliflower, originated in Italy and introduced to China at the end of the 19th century. Because of its high nutrient content and rich mineral content, it is incomparable to some other types of vegetables, so broccoli is known as the king of vegetables.

Eating broccoli often has many benefits for our body, it can enhance the detoxification ability of the liver, improve the body's immunity, it is said that long-term consumption can reduce the incidence of breast cancer, rectal cancer and stomach cancer and other cancers, broccoli is a high-fiber vegetable, can effectively reduce the absorption of glucose in the stomach and intestines, can lower blood sugar, and has a good control effect on diabetes.

There are also many ways to make broccoli, stir-fried, minced garlic, boiled, cold salad, etc., each method makes broccoli, which is particularly delicious, and today I will introduce to you fried shrimp with broccoli, which is nutritious and delicious, refreshing and refreshing.

Stir-fried broccoli, the nutrition is naturally needless to say, and the method is very simple, but the stir-fried taste always feels too bland, so the broccoli must be fried with shrimp to make it colorful, fragrant, refreshing and nutritious, and you will be hungry if you don't eat it for 2 days.

Good deliciousness depends on good ingredients, when choosing broccoli, you should choose the verdant color with buds that are not released, which is relatively tender, and the yellowing of the corolla indicates that it is not fresh. When cleaning broccoli, rinse it several times with running water, then cut off the bottom of the broccoli and cut it into small pieces, put it in a basin, add a little salt to the water, and then soak it for more than 10 minutes, which can effectively clean and remove the residual pesticides on the broccoli.

Boil water in a pot, pour the broccoli into the pot, add a few drops of cooking oil, and a little salt, the purpose of putting oil and salt is to make the broccoli more green, blanching time is not long, one minute is enough. Otherwise, the broccoli will lose its nutrients and it will taste old. After blanching, the broccoli is taken out and passed through cold water to maintain the crisp taste of the broccoli.

Prepare 10 fresh shrimp, remove the shrimp line after washing, peel out the shrimp, thawed shrimp can also be put into a bowl, add cooking wine to marinate for a while to remove the fish, you can also add some ginger shreds.

Heat the oil, after the oil temperature is slightly hot, add the shrimp and start stir-frying, fry until the shrimp change color, add the minced garlic, continue to stir-fry, after the fragrance is stir-fried, pour the broccoli into the pot, put in a little carrot slices, add salt, add a spoonful of oil, continue to stir-fry. Finally, after pouring in starch water and stirring well, the juice can be removed from the pot and put on the plate.

Stir-fried shrimp with broccoli is more flavorful and nutritious than a single stir-fried broccoli, this dish is refreshing and fresh, try to keep it original, so you don't need too many condiments, what you need to do is to fry it quickly and get it out of the pot quickly.

Stir-fried broccoli, everyone will basically blanch first, in fact, it is wrong to blanch first. The correct way to do this is to put a few spoonfuls of salt in a basin and pour some warm water to dissolve the salt. Then pour the chopped broccoli into the brine and soak it for 10 minutes, which has the advantage of soaking out the small insects and impurities in the broccoli and reducing pesticide residues in the dish.

It is also wrong to fry directly, and the broccoli that has not been soaked, bugs and impurities will definitely be in the dish, and eating it will definitely be harmful to health.

If the broccoli can't be fried at one time, you can wrap it in plastic wrap and put it tightly in the refrigerator. It is best not to leave it for too long, if you put it for a long time, the nutrients will be lost, and it is the healthiest to eat fresh vegetables.

Broccoli is rich in nutrients, put it in a pot after the water is boiled, blanch the water for about a minute, the time must not be too long, if the time is too long, it will be easy to soften.

Cut the broccoli into small pieces, blanch them in boiling water for 1 minute, and add salt to taste. Remove and cool in water.

It looks like boiling water for about five or six minutes, although broccoli does taste a bit hard. However, after blanching, the taste will be better and it will not feel very soft.

If you don't use cold water, broccoli will turn yellow in color, as is the case with many vegetables, such as spinach.

If it's not cold, it will be yellow, and the taste is not crisp enough.

Vegetables that are not easy to clean, such as broccoli, cauliflower, etc., can not be peeled before making, and blanching in boiling water can better remove pesticide residues. Organophosphorus pesticides and carbamate pesticides commonly used in China are thermally unstable, and the degradation rate increases with the increase of temperature. Blanch in boiling water for 1 2 minutes before cooking, then rinse with cool water to wash away the remaining sediment and pesticides after blanching.

Precautions: 1. Vegetables with high oxalic acid such as spinach, amaranth, etc., it is best to blanch them in boiling water at 100 degrees for 5 10 seconds. Too long can increase the loss of B vitamins and vitamin C. It is not advisable to blanch with 60 water, which can easily lead to serious loss of chlorophyll, darkening of color, and increased vitamin C oxidation.

It is best to cook immediately after removal, if you do not cook for the time being, you can put it in the refrigerator after cold water.

2. Vegetables containing natural toxins, such as kidney beans, lentils, long beans, fresh daylily, etc., are easy to cause nausea, vomiting, numbness of limbs and other food poisoning symptoms if they are not cooked and burned thoroughly. It is recommended to remove the tips and filaments at both ends of the beans, soak them in water for 5 minutes, and then blanch them in boiling water for 5 minutes to make them lose their original green color. In addition, colchicine contained in fresh daylily is also easy to cause poisoning, so it is recommended to blanch in boiling water for 5 minutes and then fry and eat.

3. If a pot of water blanches different ingredients, the ones with a small smell should be blanched first, and then the ones with a large smell should be blanched; Blanch the light ones first, then the dark ones. In addition, when using spinach, amaranth and other vegetables with high oxalic acid to make soup or noodles, you should blanch them first and put them in when the soup is about to come out of the pot to avoid too much oxalic acid in the soup.

After blanching, the cool water is to maintain the taste and color, and it should be used with caution for nutrition. Hot expansion and cold contraction! After the scalding food is cold-shocked, some of the nutrients will be washed off with cold water.

Meat is cooled in cold water to make the meat more constricted, and it is easy to eat immediately so that the soup does not get too hot. After blanching, supercooled water also has the effect of locking in the smell and avoiding the fragrance from spreading too quickly.

The temperature of the blanched vegetables is relatively high, and it is in contact with the oxygen in the air after leaving the water to produce a thermal-oxygen effect, which is the continuation of nutrient loss, and the blanched vegetables should be cooled and cooled in time to reduce the loss of nutrients.

Blanching is the process of heating the preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish.

Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched. Blanching is also known as water, flying water, and water. The Northeast region is called "Tight", the Henan area is called "Shan", and Sichuan is called "Lu".

Because if you don't cool the water in time, there will be residual temperature, and you won't be able to achieve the desired taste at that time.

That's to characterize the dish, blanching is just to remove astringency or make it cooked, and pulling it out will make the dish more crispy, tender and refreshing!

To maintain the taste and color, it should be used with caution in nutrition.

Blanch the broccoli with boiling water to remove the flavor.

The nutrients in broccoli are not only high, but also very comprehensive, mainly including protein, carbohydrates, fats, minerals, vitamin C and carotene. According to analysis, every 100 grams of fresh broccoli flower bulbs contain grams of protein, which is 3 times that of cauliflower and 4 times that of tomatoes. In addition, the vitamin A content is more than 100 times higher than that of cabbage, and the mineral composition of broccoli is also very comprehensive, and the content of calcium, phosphorus, iron, potassium, zinc, manganese, etc. is very rich, which is the same as that of cabbage flowers, which also belong to the cruciferous family.

The average nutritional value and disease prevention effect of broccoli ranked first. Every 100 grams of cooked broccoli accounts for water, contains grams of protein and carbohydrates, and can provide kilojoules of calories. Cooked broccoli contains vitamin C, potassium, folate, vitamin A, magnesium, pantothenic acid, iron, and phosphorus.

In addition, broccoli also contains carotene. Broccoli can effectively reduce the incidence of breast, rectal, stomach, heart disease and stroke, as well as bactericidal and anti-infection effects. ‍

Don't blanch broccoli directly, take an extra step to feel more at ease and tell family and friends.

Broccoli is emerald green, nutritious, and has high edible value, so, can broccoli be scalded with hot water? How can broccoli be cooked after blanching it in hot water for a few minutes?

Broccoli 1 Can broccoli be scalded in hot water.

Can be scalded with hot water.

Broccoli is a very "good-looking" vegetable, with emerald green color and unique taste, and is also rich in protein, carbohydrates, vitamin C, vitamin A, carotene and minerals such as calcium, phosphorus, iron, potassium, etc., and has high nutritional value. Blanching broccoli is a healthy way to eat broccoli because it not only tastes better, but also kills bacteria and microorganisms on the surface.

2 Blanch the broccoli in hot water for a few minutes to cook.

2 to 3 minutes.

Broccoli is a very tender vegetable that is easily sautéed, so don't blanch it for too long. Wash the broccoli with water, wait until the water boils before putting it in the pot, generally speaking, blanching for 2 to 3 minutes is enough, which can maintain the color of the broccoli without destroying nutrients such as vitamin C.

3 Can you drink water that has boiled broccoli.

I can drink it. Before boiling broccoli, it should be washed with light salt water, because broccoli not only contains more insect eggs, but also may have a small amount of pesticides left. Although the water in which broccoli is boiled can be drunk, it has a poor taste, so many people do not drink it.

4 Can you still eat boiled broccoli overnight.

It is not recommended to eat. Broccoli contains a variety of nutrients, cooked broccoli is best eaten freshly, which not only tastes better, but also facilitates the absorption of nutrients.

5 To prepare boiled broccoli.

Boiled broccoli.

Broccoli, garlic, millet pepper.

Method 1: Clean broccoli and soak it in water;

2. After the water is boiled, add salt and a small amount of cooking oil;

3. Boil the broccoli for 2 minutes, add salt to taste;

4. Use light soy sauce, vinegar, sesame oil, millet pepper, garlic, etc. to make a dipping sauce;

5. Dip the broccoli in the seasoning and serve.