Why purslane is easy to fade and turn yellow when making soup. How do you keep it green?

The reason why purslane is easy to fade and turn yellow in soup may be that it contains a certain amount of chlorophyll, and the structure of chlorophyll may change during heating and cooking, resulting in darker color. In addition, when cooked with other vegetables that contain oxidase, such as sweet potato leaves, water spinach, etc., it may also cause fading.

To maintain the emerald green color of purslane soup, you can try the following:

Ingredient list: 1Purslane: to taste.

2.Tofu: To taste.

3.Eggs: to taste.

4.Ginger: To taste.

5.Coriander: to taste.

6.Salt: to taste.

7.Water: to taste.

Production Steps:1Wash the purslane, blanch and remove it for later use;

2.Cut the tofu into cubes and slice the ginger;

3.Heat the oil in a pan, spread the eggs into egg skins and cut them into shreds;

4.Add an appropriate amount of water to the pot, add purslane, tofu and ginger slices, bring to a boil, turn to low heat, and cook for about 10 minutes;

5.Season with salt and sprinkle with shredded eggs and coriander.

This practice minimizes the use of other vegetables that can cause fading and reduces the cooking time to maximize the emerald green color of purslane.

Purslane soup is easy to yellow, there are several ways to solve it, the first purslane scalded with boiling water, and then soaked in cold water, so that the purslane color will be green, and when the boiling water is scalded, add some cooking oil, and then put in cold water to soak, so that the purslane will be more green.

Keeping vegetables green after blanching them can be achieved by:

1. Add two drops of oil to the water when blanching.

This prevents oxidase from destroying chlorophyll and keeps the greens bright in color. In addition, the temperature of blanched vegetables is relatively high, and after being fished out of the water, it comes into contact with oxygen in the air, resulting in thermal oxidation, which not only loses nutrients, but also easily changes color.

Therefore, the blanched vegetables should be cooled in time, and they can be put into cold boiled water, but they should be removed immediately. It should be reminded that if the blanched vegetables are used directly for cooking, you can not use cold water, but you can't leave them in the air for a long time, and it is best to cook them immediately after removing them.

2. Stir-fry over high heat.

Whether it is blanching or stir-frying, it is necessary to use a strong fire. On the one hand, it can reduce the oxidative loss of nutrients, and on the other hand, it can help kill the oxidases that can destroy chlorophyll, so that the vegetables can remain green. In addition, the cooking time should also be as short as possible, the longer the heating time, the more serious the discoloration of the vegetables.

3. Don't put vinegar when you open the lid for cooking.

Studies have proven that acetic acid (acetic acid) contained in vinegar destroys the structure of chlorophyll, turning chlorophyll into "demagnesium chlorophyll", losing its original green color, and vegetables quickly turn yellow-brown. Therefore, stir-fried leafy greens should be cooked with little or no vinegar. Do not cover the pot when cooking, so as not to make it difficult for the organic acids in the vegetables to volatilize and form an acidic environment, so that the chlorophyll becomes "magnesium chlorophyll".

4. Put salt later.

Salt has a strong dehydrating effect. When stir-frying vegetables, salt is put too early, and when salt and vegetables are stir-fried together, the osmotic pressure of the vegetables in the pot will increase, and the loss of water in the vegetables will make the appearance of the fried vegetables "dry and wilted", while putting salt before the pot will make the vegetables crisp and tender and delicious.

Purslane is a kind of grass that is common in rural areas, can also be eaten as wild vegetables, is a more delicious ingredient, before eating it is generally necessary to blanch its astringency with water, but it is easy to change color, this bean bitter gourd is the same reason, a few drops of edible oil can be dropped before blanching, and the ingredients are still green after blanching.

Add two drops of oil to the water when blanching the vegetables This will prevent oxidase enzymes from destroying the chlorophyll and keep the greens bright in color.

Purslane blanched with water and still remains green. Blanch purslane with water and add a little salt. Or add a little cooking oil.

1. Cold dressing, the most common way to eat purslane is cold dressing. The method is simple, and the taste is relatively rare, with a sour and slippery taste.

The method is: put the purslane segment into a pot of boiling water and blanch until it changes color, and the color is turquoise. Put it in cold water and let it cool for later use; Take a bowl, add monosodium glutamate, vinegar, chili oil, salt, sesame oil and set aside; Remove the cooled purslane, drain the water, put it in a container, add the mixed sauce, and stir well.

Purslane should not be blanched in the pan for too long, otherwise the taste will be lost. In addition, after scalding, you can rinse the mucus with clean water to wash away the slightly sticky feeling.

Cold salad is the most common way to eat purslane, but did you know that there are many ways to eat purslane, not only to cook porridge, but also to stir-fry, but also to make dumplings, if you don't believe it, then now let's take a look at other ways to eat purslane:

2. Cooking porridge, purslane porridge is light and refreshing. The taste is much less sour than that of stir-fried vegetables and cold salad.

Method, purslane should be fried first, wash the purslane, put it in boiling water for a while, remove and wash off the mucus, and chop it; Heat the oil pot, put the green onion to the fragrant, then throw the purslane, add refined salt and fry until it tastes, and set aside. Then it's about boiling purslane and rice into porridge.

3. Purslane wraps dumplings, and the dumplings made also have a unique flavor.

The method is: wash the purslane, put it in boiling water without blanching it, take it out, squeeze out the water and then chop the purslane. In this way, it can be used to make dumplings with other ingredients.

Fourth, fried meat, purslane fried meat is also a very common practice. The sour taste of purslane is very delicious, and the stir-fried dish is dominated by the sour acid of purslane.

Method: Purslane is not fried directly, and it is generally soaked in boiling water to wash the mucus to taste good. Then the method is the general home-cooked stir-fry, as long as you like the taste of purslane, how to fry how delicious.

Purslane can make a lot of dishes, but it is recommended that people buy fresh when buying purslane, and it is not recommended that people pick their own in the field, because some people do not know much about purslane and may pick some poisonous wild vegetables, which is not conducive to people's health.