Cold purslane, blanching needs a pot under cold water? Or hot water?

Cold purslane, blanching needs a pot under cold water? Or hot water?

Preparation of purslane:

Spare ingredients: 1 large handful of purslane, 3 cloves of garlic, a little seafood soy sauce, a little sugar, an appropriate amount of peanut oil, a little salt, 2 spicy millet;

Production process: The first step is to prepare a large handful of purslane, remove the roots, wash it carefully, then add water to the pot, after the water is boiled, add a little salt and a little cooking oil to the pot, and put the cleaned purslane into the pot; The second step, start blanching, when the purslane is blanched until it changes color, immediately take it out, put it in the cold boiled water prepared in advance, go through the cold water, and the purslane is processed, you can start to process other ingredients, millet spicy ready 2;

The third step is to remove the root of the millet spicy, then carefully clean it, cut the millet spicy into rings, and at the same time the garlic cloves, peel them, put them on the cutting board and pat them with the back of a knife, chop the garlic into pieces, and then prepare a small bowl; The fourth step is to put the chopped garlic and millet spicy together in a bowl, add a little salt to taste according to personal taste, then add a little sugar, add a little cooking oil to the wok, heat it, pour it in the bowl, and mix well; The fifth step, add some seafood soy sauce to the bowl, mix well with a little cool white boil, at this time, take out the purslane from the water after the water is cool, control the water, put it into the picking pot, pour the juice, stir evenly and then you can serve it.

Purslane as a fresh wild vegetable, but also my family table often appear on the ingredients, after all, seasonal vegetables are rich in value, and purslane is still a naturally grown wild vegetable, there will be rich value, purslane although the growth period is unattended, but it has a wealth of nutrients, for clear heat, bright eyes, etc. are good help, purslane whether it is cold or soup is a good choice, we can choose different practices according to personal preferences, the purslane practice learned, In the future, when you see purslane in the countryside, don't use it as pigweed, such a delicious and valuable purslane, it's a pity to be a pigweed, pick a handful and go home and mix it with a special refreshing.

Cooking Tips:

1. Purslane needs to be blanched in the pot, pay attention to boiling the underwater pot, and remember to add some salt and cooking oil to the water, which can ensure the crisp taste and green color of purslane.

2. Blanched purslane needs to be quickly put into cold boiled water, one cold and one hot, which will make purslane more crisp, so don't be wrong at this point, the processed purslane needs to control the moisture and then enjoy, the taste will be better;

Hot water, hot water under the pot can maintain a crispness and freshness of purslane, so as to maintain the fresh taste of purslane.

Hot water is needed to keep the food in the pot, because then it will better preserve the deliciousness of the food.

Cold water, because if the hot water is put into the pot, the hot water will make the dish old, which will affect the taste.

Cold water, blanching in the pot, is basically cold water, otherwise, if it is hot, the dishes will be cooked!

Purslane salad. Be sure to blanch the water in the pot with hot water, because it is very rich in folic acid, and then it is not easy to absorb, so you must blanch it with hot water before starting to remove it.

Chestnuts are recommended to be boiled in cold water. Water chestnut is a kind of fruit with white flesh and crisp taste, if this fruit is boiled in boiling water, although it can shorten the cooking time, but the effect is not as good as that of cold water. Chestnuts are boiled in cold water, during which the water vapor is generated.

It can slowly penetrate into the pulp, and the ripeness of the horseshoe will be very close at this time, and the taste will naturally be better.

Horseshoe generally needs to be boiled for 10 to 30 minutes, which has a certain relationship with the size of the horse's hooves and the container in which they are cooked. If you use an ordinary pot to cook a small horse's hoove, you can boil it for about 20 minutes after the water is boiled, and if it is a horse's hoove, it will take longer, about 30 minutes.

If it is with a pressure cooker.

Boiling the water chestnut will greatly shorten the cooking time, about ten minutes.

The horseshoe is an aquatic plant.

Living in silt, there is a lot of mud on the outer skin, and it may carry a lot of bacteria, vitamins, and parasites.

So before cooking, it is recommended to peel and steam, so that it tastes cleaner.

In addition, the scientific name of water chestnut is water chestnut, and this food has the reputation of Jiangnan ginseng in the north, and water chestnut can be eaten directly, and it can also be used to make flour, which can be said to be widely used.

Purslane needs to be blanched.

Purslane, an annual herb of the order Caryophyllus and Purslane, contains a large amount of oxalic acid, so it needs to be blanched before eating, which can remove oxalic acid and improve the taste of purslane.

Purslane is rich in dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrients. In addition, purslane is produced in all parts of northern and southern China, and can be eaten raw or cooked, and its soft stems can be cooked like spinach.

Blanch purslane salad for 2-3 minutes.

Purslane is a common perennial herbaceous plant belonging to the Amaranth family, it has unique red or purple leaves, grows luxuriantly, adaptable, and can grow and reproduce in wetlands, riverbanks, fields, etc. Although purslane will be sweet and delicious in taste after blanching, it is necessary to pay attention to the time of blanching, so as not to lose too much nutrients in purslane, which will reduce the edible value, and there will be soft and greasy in the taste.

If fresh purslane is not blanched, it can continue to be eaten, but purslane will decline in taste, so if you don't care about the taste, you can not blanch it. It should be noted that no matter which method of consumption Chishen takes, purslane should be thoroughly cleaned to remove sediment and impurities and ensure that it is safe to eat.

Various ways to eat purslane

1. Cooking method: Wash the purslane, remove the roots, and cut it into pieces of appropriate size. It can be added with seasonings such as minced garlic and ginger, stir-fried or cooked, and can be eaten as a vegetable side dish.

2. Cold dressing method: wash the purslane and cut it into shreds or small pieces, add an appropriate amount of salt, monosodium glutamate, vinegar, soy sauce and other seasonings, mix well and eat. You can also add some other vegetables or toppings to add taste and nutrients.

3. Boil water method: wash the purslane and blanch it with water, then rinse it with water. Put purslane into a pot and add water to boil, boil for about 5-10 minutes, then pour out the water, rinse with water, remove the bitter and astringent taste, and then eat.

You can also add some sugar or honey to taste.

The above content refers to Encyclopedia - Purslane

It is recommended to boil in cold water. Horseshoe is a kind of fleshy white, crisp taste of fruit, which is rich in protein, vitamins, carotene, minerals and other nutrients, although boiling water directly can shorten the cooking time, but it is generally recommended to use cold water will be better, because in the process of boiling, the generated water vapor can slowly penetrate into the pulp, so that the maturity of the horseshoe inside and outside is close, so that the taste of the horseshoe will be better, and if it is boiled in boiling water, it may cause the outermost layer of the horseshoe to have a high degree of maturity. When the innermost pulp is not fully cooked.

Water chestnut: Water chestnut, also known as water chestnut, is a water chestnut plant of the sedge family, native to India, mainly distributed in Jiangsu, Anhui, Zhejiang, Guangdong, Hubei, Hunan and other places with shallow water in China.

Water chestnuts are mostly planted in paddy fields, growing in wet soil, with thin skin and juicy, and are very easy to lose water and shrink and decay. Its skin is purple and black, the flesh is white, sweet and juicy, crisp and delicious; The taste is sweet and crunchy and nutritious; The underground creeping rhizome is slender, and the end is swollen into a bulb, the bulb is oblate and rounded, the surface is smooth, and it is dark chestnut or jujube red when mature.

First of all, put the water chestnuts into the pot, fill the pot with cold water until the bottom of the water chestnuts has just been completely soaked, you can cover the pot, **cook, and smell the aroma of cooking.

Boil water chestnuts with cold water.

1.Brush the skin of the water chestnuts with a small brush, put it in a boiling pot (avoid using an iron pot), and pour 4-5 times the water;

2.Put the pot on the fire, bring the heat to a boil, turn to low heat and slow cook the water chestnuts in the pot;

3.Until the water chestnuts are cooked through. When the water in the pot is about to boil dry, open the lid of the pot and move the pot with your hands to let the water chestnuts slowly collect the juice, so that the water chestnuts boiled in dry water are particularly sweet and delicious. (Note that this is a big secret to making boiled water chestnuts taste good);

4.After the water chestnuts have cooled, put them in cool boiled water to wash off the sugar sticky matter on the skin;

5.Dry the rind and wash the cooked water chestnuts, and peel them when eating.

Bring to a boil in cold water.

Cold water. Although boiling water chestnuts directly can shorten the cooking time, it is better to use cold water to dry up, because during the boiling process, the water vapor produced can slowly penetrate into the pulp, so that the ripeness of the horseshoe inside and outside is close and the taste is better; Boiling in boiling water may result in a situation where the outer layer of the horse's hooves is high in ripeness, while the inner flesh is not fully ripe. <

It is recommended to boil in cold water. Horseshoe is a kind of fleshy white, crisp taste of fruit, which is rich in protein, vitamin life, carotene, minerals and other nutrients, although boiling water directly can shorten the cooking time, but it is generally recommended to use cold water will be better, because in the process of cooking, the generated water vapor can slowly penetrate into the pulp, so that the maturity of the inside and outside of the horseshoe is close, so that the taste of the horseshoe will be better, and if you boil it with boiling water, it may cause the outermost layer of the horseshoe to have a high maturity of pulp. When the innermost pulp is not fully cooked.