Green vegetables are blanched and put in the refrigerator can you put oil

Not recommended, because after blanching, green vegetables have already begun to lose water and are close to cooking, and if frozen, it will further damage their tissue structure.

It causes nutrient loss, and the water loss is more serious, and the taste is not good.

Usually, "green leafy greens" are most easily dehydrated when placed directly in the refrigerator, and they are processed before putting them in the refrigerator to keep the "green leafy greens" fresh for a long time.

1) If the purchased fresh sparse vegetables are too dirty, clean up the insect leaves, rotten leaves, and dirty leaves, and do not soak them; If it's in the wet market.

We can shake the water a little, but don't shake it too dry; If it is a dish bought in the supermarket, the dish itself will be very dry, so you must light it with some water, and the water should not be too much, it is easy to rot if there is too much;

2) Then put it into a film bag or food bag, don't seal it too hard, leave some breathing mouth, so that it can breathe, if it can produce convection is the best, a few more small openings can be used to achieve convection. This can keep the moisture in the leafy vegetables from evaporating so quickly, and it will be fresh to breathe!

3) In addition, the position of "green leafy vegetables" in the refrigerator is very important, and the root side down is placed in the refrigerator compartment of the refrigerator, which can effectively prolong the storage time and retain the freshness. The following information can be used for reference.

You don't need to drain oil! After that, put it in a plastic bag or plastic box and put it directly in the freezer! It's OK to thaw when you eat!

Rape can be stored in the refrigerator. Wrap it in a plastic bag and put it in the refrigerator freezer, and it will be fine within a week. However, if there is no water, it is easy to rot if there is water.

Rape can be stored in the refrigerator for 3 days, or up to 1 day if it is a fried vegetable. If you want to put vegetables, it is best to adjust the temperature of the refrigerator to 4-5 degrees.

Preparation of boiled rape.

1.Remove the leaves and roots of the rapeseed and wash it, and cut it into eight-minute long spatula blades with a straight knife;

2.Blanch in boiling water, remove and dry;

3.Mix with refined salt on a plate, sprinkle with shredded green onions and minced ginger, and heat the pepper oil to boil.

1. When eating rapeseed, it is not advisable to cook for too long, and at the same time, it is also necessary to pay attention not to cut the fresh and tender rape for a long time. After washing, it should be cooked immediately, and it is suitable to stir-fry with a high fire, which can not only keep it crispy, but also keep its nutrients from being destroyed.

2. Cooked rape should not be eaten after overnight. Green leafy vegetables contain a lot of nitrate, and after being stored for a period of time, they will turn into nitrite due to the action of enzymes and bacteria.

Nitrite is responsible for causing stomach cancer.

of hazardous substances.

Rape should not be frozen in the refrigerator, which will damage plant tissues, lose vitamins, amino acids and other components, and greatly reduce the taste. Rape can be stored in the refrigerator, you can first remove the dirt on the surface of the rape without water, and then wrap it in absorbent white paper and store it in the refrigerator. If you want to keep it for a long time, you can put the wrapped rape in the refrigerator vertically, which can extend the storage time.

Fresh rape can generally be refrigerated in the refrigerator for about three days after processing, but fried rape can only be stored for one day, and it is not recommended that you store fried rape overnight, which will produce carcinogens that are not good for the human body.

Of course, rape can be frozen in the refrigerator, and if this is done, it should also lock in moisture, and it should not be too affected, so this should be able to be frozen in the refrigerator.

Rape should not be frozen in the refrigerator, and rape should be kept fresh in the fresh-keeping room in the refrigerator, because the rape after freezing is not delicious.

Rape can be frozen in the refrigerator, and it will be stored for a longer time, so I think this should be able to be frozen in the refrigerator.

Most vegetable foods can only be kept fresh in the refrigerator, and they will freeze if they are placed in the freezer.

You can consider blanching the rape water and cooling it before freezing. This is a good way to do this. It can be stored for a long time. If you freeze raw rape directly, it will be difficult to handle when you use it at the end.

What can't be frozen in the refrigerator? Refrigerate at room temperature. Any vegetable will not taste good when it is frozen. Meat can be frozen in the refrigerator.

No, it will break.

Refrigerate at most, and eat as soon as possible.

Not more than a month.

Although the dish can be stored in the freezer for a long time, the refrigerator is not a fresh-keeping box, and freezing can only inhibit the reproduction of microorganisms, but not kill it, so it is recommended not to freeze it for more than a month. It is best to seal it with a fresh-keeping bag when preserving, but pay attention to the storage time should not be too long, and the taste is definitely not as good as fresh.

Green vegetables are generally recommended to eat fresh, it is not recommended to freeze after blanching, first of all, blanching will lead to a large loss of water-soluble vitamins, secondly, the nutrients will be lost for a long time, freezing will also destroy plant cells, it is best to buy less at one time, eat fresh every day.

Blanching tips for vegetables.

1. The fire should be strong. Bring the water to a boil over high heat before putting the vegetables in the pot.

2. Blanch vegetables with more water, add an appropriate amount of vegetables at one time, if there are many dishes, it is recommended to divide them into several times, so as not to reduce the water temperature.

3. The blanching time should be short to avoid excessive loss of nutrients.

4. When blanching green leafy vegetables, not only add a little salt, but also add some oil. This not only prevents oxidase from destroying chlorophyll, but also preserves the bright color of the vegetable. Blanching vegetables such as beans and snow peas with cold water and refrigerating them for many days will not sprout.

5. Blanched vegetables should be immediately put into cold water to cool down before cooking.

Some green leafy vegetables, beans, cauliflower, and celery can also be blanched and frozen, and the taste is better when taken out and heated.

In fact, as long as it is a root vegetable, it can be cooked or raw for cryopreservation, and secondly, some common corn, carrots and peas can be cooked and frozen, and only need to be heated in a pot or microwave oven when they need to be eaten.

Green leafy vegetables can be frozen in the refrigerator after blanching, and it is best to seal them with a fresh-keeping bag when preserving, but pay attention to the preservation time should not be too long, and the taste is definitely not as good as fresh.

How to store vegetables after blanching:

After blanching the vegetables, you need to dry the water on the vegetables first, and then wrap a layer of plastic wrap on the vegetables and put them in the refrigerator to freeze them for freshness, which can reduce their water loss. When choosing vegetables, try not to choose very bright colors, too bright vegetables are likely to be born by catalysts. Don't buy vegetables that are unusually shaped or smelly.

Rape can be frozen after blanching, just dry the water and wrap it in plastic wrap. 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.

In order to maintain the colour of vegetables, or to remove off-flavors, astringencies and oxalic acid, certain vegetables must be blanched before cooking.

Rape can be frozen after boiling, and it can be melted when eating, but the taste is not as delicious as fresh rape.

It is not recommended to freeze rape after boiling.

Green vegetables contain a lot of water, and the water will form ice crystals during the cold cracked freeze process, which will destroy the cell structure of green vegetables, resulting in soft and rotten vegetables and poor taste. In addition, freezing can also lead to the loss of nutritional pants.

The greens are blanched with water, you can put them in the refrigerator to freeze, and you can turn an oak acre before you eat them, in fact, this is a way to store vegetables, but there are some nutrients that will be broken and erected, and it is recommended that the greens should be bought and eaten first.

Can be frozen. It is best to squeeze out the blanched vegetables and then put them in a plastic bag or wrap them in plastic wrap and freeze them in the refrigerator.

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 shown that the acetic acid (acetic acid) contained in vinegar will destroy the structure of chlorophyll, turning chlorophyll into "magnesium chlorophyll", losing its original green color, and vegetables will quickly turn yellow-brown. Therefore, stir-fried leafy greens should be cooked with little or no vinegar. When cooking, also be careful not to cover the pot, so as not to make it difficult for the organic acids in vegetables to volatilize, forming an acidic environment, so that chlorophyll becomes "demagnesium 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", and the salt before the pot will make the vegetables crisp and delicious.