Is it edible to dry and darken after blanching?

As long as there is no mold and there is no peculiar smell when eating, you can eat it. A lot of pickles are black, but they can all be eaten.

It should be air-dried, there is no moisture, and the air-dried vegetables will definitely turn black, but it will not affect the edible.

Oxidation occurs after soaking in water, just like a cut apple, there is no problem, wash it before eating.

Hello! Generally, green leafy vegetables will be soaked overnight after drying, and they will change color. Thank you.

Mix and dry to turn black and can be eaten.

After the potatoes are peeled, they will turn black after a long time in the air. You don't know if you're cooked when you get to that dried potato, if you cook it in water, it shouldn't turn black, if it's raw, it will definitely turn black, you still don't eat this kind of blackening. Therefore, it is recommended that you do not eat as well.

The blackening of dried potatoes is due to the oxidation of starch by sunlight, so you can eat it with confidence. Cook the potatoes in the sun so that they won't turn black. You can also put it in a cool and dry place to dry it so that it will not turn black.

It cannot be eaten, and the blackening of dried potatoes will produce carcinogens and affect your health.

Don't eat tanned potatoes, it's ugly. The color of the dish is not good.

There are many reasons for blackening, part of the reason is that I didn't pay attention to it when I bought it, the scales have been blackened, or I bought it back and put it for two days to turn black, which is generally the reason for spoilage, and it is inedible.

In addition, part of the reason is that the fresh lily is directly exposed to the sun and causes blackening, or the blackening caused by boiling it in hot water without going through cold water, which is actually because the lily scales are oxidized, the nutrients are lost and eating may cause gastrointestinal discomfort, so you can't eat it, otherwise the loss of eating bad stomach outweighs the loss.

Today, the sun is very strong, and it is still white when it is sunburned, but after seven or eight hours of sunburning, some of it turns black, can you still eat it? Thank you for the good news!

If there are black spots on it, it means that the lily has been injured before tanning, and if the whole thing turns black, it is recommended not to eat it again, it has spoiled.

In addition, it is edible that fresh lilies can be eaten when they turn black after being dried directly. Under normal circumstances, it is a little blackened after drying, and the very white one may be smoked with sulfur to whiten it. There is also a possibility that fresh lilies should be boiled until they are medium-rare, and you may be dried before they are medium-cooked, which will be very dark, but you can still eat them.

The lily should be transparent and strong or white after sunburning, if there are black spots on it, it means that the lily has been injured before tanning, if the whole thing turns black, it is recommended not to eat it again, it has spoiled!

Back to the pot meat and it is a natural pair, 5 yuan to make a plate, delicious and satisfying, my family 3 times a week.

Raw vegetables are fried back to the pot meat].

Food material, pork belly, 2 tablespoons of Lao Gan Ma sauce, 1 tablespoon of cooking wine, 1 tablespoon of cooking oil, salt, appropriate amount of chicken essence Cooking steps

1. First clean the vegetables and cut them into slices of consistent thickness.

2. The pork belly should be made first, and the pork belly after making the skin not only has no fishy smell, but also is easier to cut, and the taste is more fragrant and glutinous.

3. Slice the pork belly and set aside.

4. First boil the water in the pot, then put a small spoon of salt and a few drops of cooking oil, then pour in the previously cut vegetables and blanch for 3 minutes. (Because the vegetables are not easy to cook, they must be blanched.) Then, in the process of blanching, salt and oil are added, which will make the vegetables green in color and look more appetizing).

5. Heat the pot, pour the pork belly slices into the pot, stir-fry the oil over medium heat, and then put a spoonful of Lao Gan Ma to stir-fry evenly, add cooking wine, and add some sugar to enhance freshness. Pour in the cabbage slices and continue to stir-fry evenly. Finally, add an appropriate amount of salt and chicken essence to the seasoning, and you can get out of the pot.

Xiao Guo shattered thoughts:

1. When blanching vegetables with green vegetables, add salt and oil to make the vegetables green. Vegetables are not easily fried, so it is necessary to blanch.

3. The old godmother who is not spicy is used here, because the old godmother's has a little salty taste, so you can't put too much salt.

【Stir-fried vegetables】

Ingredients: 1 small vegetable stalk, 3 cloves of garlic, 3 dried chili peppers, 1 teaspoon of lard, appropriate amount of salt, appropriate amount of chicken essence.

Steps: Step 1: Wash the vegetables and cut them into slices for later use.

Step 2: Boil a pot of water in a pot, blanch the vegetables for about 2 minutes after the water boils, then remove the cold water, drain the water and set aside.

Step 3: Peel and cut the garlic into slices, and cut the dried chili peppers into small pieces for later use.

Step 4: Put 1 piece of lard in a wok, melt the lard, add garlic and chili and stir-fry until fragrant.

Step 6: Pour in the blanched vegetables, stir-fry ten times, and add an appropriate amount of salt and chicken essence to taste.

This is best to blanch the water, otherwise he has some green taste, and after blanching, it can be perfect, and the effect of putting the meat is better.

Children's vegetables need to be blanched to remove the bitter and astringent taste of children's vegetables, so that the fried children's vegetables will be more delicious.

The lily turns black after drying and must not be used, and when it is dried, it should still be the original yellow.

In the process of drying, the humidity is still too high, or a little wet, which leads to some mold, which may not be edible.

Before cooking, the vegetables should be blanched with water, because the vegetables that are not blanched have a bitter taste. Before stir-frying, if you blanch it with water, you can easily remove the flavor. After blanching, no matter how you make it, it tastes better, and it will be easier to cook, so you don't need to cook or fry for a long time.

Wash well, cut into large strips or slices, and blanch them with boiling water for a short time. Drain the water and put the salt, peppers. MSG, garlic, ginger slices, put in a sealed jar and press the stones.

Personally, I recommend that you blanch the vegetables when you eat them, because they are rich in some acidic substances, and some of the acids will be removed after blanching.

Vegetables need to be blanched. If you eat the vegetables in dipping, you need to blanch them in advance and cook them, then put them up, prepare an appropriate amount of dipping sauce, and then you can eat them.

The vegetables need to be blanched with water. This dish must be fried, otherwise it will not taste good.

It is recommended to blanch the children's vegetables before cooking, because the children's vegetables that are not blanched have a bitter taste, of course, you don't need to blanch if you like this bitter taste.