Do you use blanching for cold green bamboo shoots, and do you need to blanch shredded bamboo shoots

In fact, green bamboo shoots are a relatively refreshing vegetable, usually when we do small stir-frying, we only need to fry a little to be able to eat, so when using it to make cold dishes, if we want to eat crispy green bamboo shoots, then the chef suggests that we should not blanch, because blanching will not have such a crisp taste, the most correct way is to cut the green bamboo shoots into shreds, put them in cold boiled water and soak them for a short time, so that the slurry on the surface of the green bamboo shoots can be removed. And it can also improve the taste of green bamboo shoots. So let's share with you the correct way to do what the chef taught me.

Chilled green bamboo shoots].

Ingredients: green bamboo shoots, sugar, pepper, salt, sesame oil, balsamic vinegar, light soy sauce, red pepper grains.

Production steps] First of all, we have to wash the green bamboo shoots we bought back and cut them into shreds, the finer the better, and then put the cut green bamboo shoots into clean water to wash them again, and then put them into another basin of clean boiled water to soak for about 5 minutes, and then take them out to control the moisture after the time is up.

Next, we need to prepare the all-important cold sauce, first prepare a clean small bowl, then add sugar, pepper, salt, sesame oil, balsamic vinegar and light soy sauce and stir well to make a seasoning.

Then put the prepared cold sauce into the green bamboo shoots, stir well, and then arrange it. If you don't think this shredded green bamboo shoot is spicy and looks a bit monotonous, we can also put some red peppercorns on top for garnish and seasoning. After learning this method from the chef, you can ensure that your green bamboo shoots can be crisp, refreshing and delicious!

There are many ways to eat lettuce with blanched green bamboo shoots, you can fry it, you can eat it cold, you can eat it in soup, my favorite way to eat it is to eat it cold, the color is green, you have an appetite at a glance, the taste is crispy and sweet, and it is not enough to eat it.

Cold lettuce seems simple, but in practice, many people can't make that crisp and refreshing taste, so what is the problem? When cold lettuce is dressed, some people blanch and some people mix it directly, which is not right! Add 1 more step, crisp and delicious, let's take a look at the operation of my house.

First of all: the lettuce is peeled and cleaned, then cut into sections and then sliced, and finally shredded, and then the green and red peppers are also shredded.

The right way is to add a spoonful of salt to the cold boiled water, and then soak the lettuce shreds for 5 minutes, which can be sterilized and remove the odor, and after soaking in light salt water, the taste will be more crisp.

Whether to blanch the green bamboo shoots in the end, many people make a mistake in the first step, look at how I do it.

Should you blanch the shredded green bamboo shoots in cold salad? This down-to-earth approach is original, refreshing and does not change color.

Cold shredded bamboo shoots can be blanched or not. Just do it according to your personal preference. In the process of making shredded bamboo shoots, some people like to cut shreds and salad directly without blanching.

Some people will blanch bamboo shoots in order to sterilize and disinfect. If you blanch, you need to control the blanching time, not too long, so as not to deteriorate the taste.

Chilled shredded bamboo shoots. Cold shredded bamboo shoots is a delicious dish. The raw materials of cold shredded bamboo shoots are: shredded bamboo shoots, chili, coriander, minced garlic, sesame oil, light soy sauce, salt.

Cold shredded bamboo shoots, simple cooking, nutritious, crisp taste, favored by many people. Cold shredded bamboo shoots, especially suitable for summer.

The main ingredient used in the cold bamboo shoots is lettuce. Lettuce, also known as lettuce, is mainly eaten by tender stems, which can be eaten raw, cold, fried, dried or pickled.

Green bamboo shoots do not need to be blanched.

Because the green bamboo shoots themselves are vegetables and fruits that can be eaten raw immediately, and the nutrients in the green bamboo shoots are basically all water-soluble, and the oxalic acid is very small, the water will damage a lot of nutrients, and it will also affect the taste of the green bamboo shoots.

There are many nutrients in the bamboo shoots, including protein, fat, sugar, ash, provitamin A, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus, iron, potassium, magnesium, silicon, etc. and dietary fiber.

Shredded bamboo shoots need to be blanched. Water can remove the fishy smell of shredded lettuce, make it taste more delicious, and can also eliminate bacteria and keep it clean and hygienic. Blanching bamboo shoots is relatively simple, after the water boils, quickly pour the bamboo shoots into hot water, blanch the water once and then scoop it up, and immediately soak it in cold water, such bamboo shoots are not only very crisp and delicate, but also delicious and delicious.

In fact, the cooking method of cold bamboo shoots is also very simple, first wash the lettuce, peel and cut into shreds, carrots and lettuce are peeled and cut into carrot shreds, then the bean sprouts are rinsed, cucumbers are cut into cucumber shreds for later use, ginger is cut into ginger shreds, fragrant reed chilion is cut into chive segments, and dried red peppers are cut into small pieces.

After that, pour purified water into the pot and bring to a boil, then prepare a basin of ice water. Blanch the bean sprouts, then blanch the shredded carrots and shredded lettuce, soak them in ice water for a while, take them all out and drain the water, put them on a plate, and sprinkle with shredded cucumbers.

Then pour olive oil into the pot, heat it, add ginger and chives and stir-fry until fragrant, finally put the chili peppers and stir-fry until fragrant, take out the ginger and chives, and the chili peppers, and pour out the oil. On a plate, pour light soy sauce, salt, monosodium glutamate, chicken essence and chives, drizzle with hot oil, and stir well.

Cold shredded bamboo shoots can be done without blanching. Lettuce is a vegetable that can be eaten raw directly, and eating it after blanching will cause a large amount of nutrients to be lost in the water, resulting in nutrient loss, and it will also affect the taste of cold dishes.

Blanching is a process of cooking, and it is an indispensable process in cooking, especially cold dishes, which plays a key role in the color, aroma, taste, especially color of the dish.

There are two kinds of bending jujube sections, one is boiling water pot blanching, the other is cold water pot blanching, the general principle of rock posture is to use boiling water for vegetables, and cold water for meat.

From the perspective of nutrition, blanching some vegetables will increase the loss of water-soluble nutrients, Chinese cabbage in 100 years of water for two minutes, the loss rate of vitamin C is as high as 65%, blanching more than 10 minutes, vitamin C is almost lost.

You can blanch or not, if you like to eat crisp and hard taste, you can cut it directly without blanching, if you like a soft taste, you can blanch the bamboo shoots and then mix them cold or press them with salt and then mix them cold.

The method of cold bamboo shoots is as follows:

Ingredients: 1 green bamboo shoot, 6 millet peppers, 3 cloves of garlic, appropriate amount of salt, 1 spoon of chicken essence, 5 drops of white vinegar, 1 spoon of five-spice powder, appropriate amount of sugar.

Steps: 1. Prepare the ingredients, peel and wash the bamboo shoots for later use.

2. Wash the millet pepper and set aside.

3. Wash the garlic cloves and set aside.

4. Shred the bamboo shoots and put them in a basin, add an appropriate amount of salt and marinate for about 10 minutes to remove the excess water in the bamboo shoots.

5. At this time, you can cut the millet pepper and garlic cloves and pat them for later use.

6. After 10 minutes, marinate the bamboo shoots and dismantle the excess water.

7. Pour clean water and wash it again, and control the moisture for a while after cleaning.

8. After controlling the moisture, add an appropriate amount of seasoning to mix and season.

9. Mix well with the seasoning, and finally add shredded green onions and sprinkle sesame seeds.