Does the practice of stir frying meat with celery need to be blanched?

Need.

Celery needs to be blanched. It is best to blanch celery before cooking, because it does not taste good if it is not blanched, and generally after blanching, celery can better remove residual pesticides, peculiar smells or astringent taste. In particular, it is recommended to blanch cold dishes with celery, if it is cooking, it can not be blanched, and the astringent taste of celery and the decomposition of some residues will also be removed due to high temperature during the cooking process.

Celery becomes easy to cook after blanching and then stir-frying, but studies have shown that blanching will reduce the nutrient content of celery. In particular, blanching in hot water for 2 minutes will cause excessive decomposition of vitamins, and more than 10 minutes may cause all vitamins to decompose, so it is necessary to grasp the time when scalding.

The correct way to blanch celery.

1. First of all, remove the celery leaves and cut off the celery roots, because the taste of celery leaves is astringent, and it is not suitable for stir-frying with celery stalks.

2. Fold the celery into as long as possible by hand according to the size of the pot, and if there is an old tendon at the fracture, it must be torn off, because the old tendon will seriously affect the taste of celery.

3. Add enough water to the pot and bring to a boil, then add an appropriate amount of salt and a little cooking oil. Adding salt and cooking oil will keep the celery green.

4. Pour the chopped celery segments into boiling water, keep the heat high, blanch until the color of the celery turns dark green, immediately remove it and put it into enough cold water to let the celery cool quickly.

It is definitely necessary to blanch, and a little salt and oil are added in the process of blanching, and the color of the dish will be more vivid.

And after blanching, stir-frying will become very simple and fast.

When you need to stir-fry a lot of vegetables, you can blanch the dishes first, and then you can set them aside, and when the guests come, you can quickly put the dishes together.

Stir-fried celery can be blanched or not, depending on personal preference.

Ingredients: 250g celery.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of chili pepper, appropriate amount of light soy sauce, appropriate amount of water.

To prepare the vegetarian sautéed celery.

1. Cut the celery into sections, wash and set aside.

2. Prepare green onions and chili peppers for later use.

3. Put oil in a pot, add green onion and chili pepper and stir until fragrant.

4. Add celery and stir-fry, then add a little light soy sauce, salt, and a little water to stir-fry.

5. Finished product drawing.

Hello,,, you need to blanch celery before frying, mainly to make the celery after blanching, it has basically broken off, and then it is easy to cook when it is fried again, and then it can remove pesticide residues, and there is to maintain the color of vegetables, remove odor, astringency and oxalic acid. However, from the perspective of nutrition, blanching will increase the loss of nutrients such as water-soluble vitamins, so appropriate methods should be used to minimize the loss of nutrients.

Stir-fried celery needs to be blanched, celery has been basically broken after blanching, it is easy to cook in the pot, and after celery blanching, you can also remove pesticides, peculiar smells, astringency and oxalic acid. When blanching, boiling water should be used to blanch more water and blanch for a short time, which can reduce the heat loss of nutrients in celery.

Before stir-frying celery, the celery leaves should be removed and the celery root should be cut first, because the taste of celery leaves is astringent, and it is not suitable for stir-frying with celery stalks, and the picked celery leaves are delicious for soup or steaming.

According to the size of the pot, fold the celery into as long as possible by hand, if there is old tendon at the fracture, it must be torn off, because the old tendon will seriously affect the taste of celery, and the reason why it is folded into segments is to reduce the loss of nutrients when celery is blanched.

Blanch the celery for as short a time as possible, remove it immediately when you see the color darken, and use enough cold water to cool it down quickly, which will make the celery more crispy and tender.

Stir-frying celery does not need to be blanched, and the common method is as follows:

Ingredients: 500 grams of celery, 150 grams of meat, a little chopped green onion, a spoonful of oil, a little light soy sauce, a little chicken essence, a little salt.

1. First of all, wash the celery and cut it into sections;

2. Then cut the pork into shreds;

3. Then put oil in the pot and heat it, add the green onion and stir-fry until fragrant, then add the shredded meat and stir-fry;

4. Then add some water and simmer for a while;

5. Add celery again;

6. Then add light soy sauce and stir-fry with oil;

7. Add salt and chicken essence and continue to stir-fry;

8. Put it on a plate and serve.

Do you need to blanch celery before frying? It turns out that I have been doing it wrong, no wonder it tastes bad.

Stir-fried celery should be blanched first, mainly to make the celery basically cut off after blanching. If you fry it again, it will be easy to cook. Then there is the ability to remove pesticides.

In some cases, some vegetables must be blanched before cooking in order to preserve their colour or to remove off-flavors, astringencies and oxalic acid. However, from the perspective of nutrition, blanching can increase the loss of water-soluble nutrients, and the loss rate of vitamin C is as high as 65 when the cabbage is blanched in 100 water for two minutes; Blanching for more than 10 minutes, vitamin C is almost lost. Therefore, blanching should be done in an appropriate way to minimize the loss of nutrients.

Extended information: Blanching vegetables can actually reduce vitamin loss, such as:

1.The use of boiling water with a large amount of water and short-term blanching treatment can reduce the heat loss of nutrients. Because of the presence of oxidase in vegetable cell tissues, it can accelerate the oxidation of vitamin C, especially in the water temperature of 60 80, the highest activity.

In boiling water, oxidase enzymes are unstable to heat and quickly lose their activity, while boiling water contains almost no oxygen, thus reducing the loss of vitamin C due to thermal oxidation.

2.Adding salt to the blanching water to make the vegetables in the physiological salt water solution can slow down the diffusion of soluble nutrients in the vegetables into the water.

Stir-fried celery no.

Blanching with water is required.

1. The practice of blanching celery with water is generally used in the practice of boiling vegetables. This is the practice of cold dishes.

2. In the process of stir-frying, celery can be fried without boiling water, which plays a role in sterilization. Before stir-frying the greens, blanch them with water to add to the painting. And some of the nutrients in celery will be broken down at high temperatures.

Yes. Celery, small size, water content, such as cold water pot due to the long heating time, after blanching raw materials. It has become a half-cooked or cooked state, so when cooking, the heating time can be greatly shortened, which is particularly necessary for some dishes that must be made quickly in a very short time, which can maintain bright color (cytokine is not destroyed), and does not affect the crispness of the taste, and the nutrients such as vitamin C are not easy to be destroyed, so it must be boiled in water, and heated with a strong fire, and can remove some bitter and astringent taste, so that its taste is good, and the taste is also fragrant.

When the water is boiling, the heating time must not be too long, and it must be heated in a short time with a strong fire; After blanching, immediately put it in a bucket of cold water and rinse with cold water until it is completely cooled.

Add water to the pot and boil, put in the celery, blanch the celery, boil the water again, take out the celery, and put it into cold water, so that the celery tastes more crispy, and it can also help the celery cool down quickly.

Yes, blanching can not only remove the pesticide residues of celery, but also remove the astringency of the celery itself, so that the fried celery tastes better and healthier.

Nutritive value. 1.Clears away heat and annoyance.

Chinese medicine suggests that celery should be eaten appropriately in summer, because it has the effect of clearing heat and removing annoyance, and many people often have various symptoms of upset and fire in summer. These symptoms will bring great inconvenience to our daily life and work, so eating more celery is an effective way to relieve these uncomfortable symptoms in the environment.

In addition to clearing away heat and annoyance, eating more celery in daily life can also play a good role in calming the liver, diluting water and reducing swelling, cooling blood and stopping bleeding. At the same time, it has a good effect on headache, dizziness, heat and thirst caused by high blood pressure. At the same time, many people don't know that in fact, eating more celery can also be effective for the symptoms of irregular menstruation in women.

2.Lowers blood lipids.

Celery has a good pharmacological and value, and it has been found that celery has a good effect on lowering blood pressure and blood lipids. It can be said that celery is a treasure all over the body, not only the roots and stems have good pharmacological effects, but also its leaves and seeds can be used as medicine. Therefore, experts suggest that patients with high blood pressure and hyperlipidemia should eat more celery in their daily life to regulate blood lipids.

Moreover, celery also contains a lot of calcium and phosphorus, so regular consumption of celery can play a good role in calming and protecting blood vessels, and can also quickly strengthen bones, which can prevent osteoporosis for middle-aged and elderly people.

3.Cool and refreshing.

Chinese medicine in China pointed out that celery has a good effect of cooling and clearing the stomach, especially for poor appetite and indigestion caused by hot and humid weather in summer. Many people often have a loss of appetite after entering the summer, at this time, eating more celery can not only effectively improve appetite, but also the crude fiber in celery can also promote the peristalsis of the stomach and intestines, thereby promoting digestion.

Yes, the elderly are generally willing to fry it with hot water, which is more tender

Blanched, the color is good, easy to cook, and the flavor is good.

Can you do you need to blanch fried celery.

Blanching is not required. Here's how:

Ingredients: 200g of dried tofu, 100g of celery, 1 red pepper Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of monosodium glutamate 1, dried tofu cut into strips for later use.

2. Wash the celery and cut it into small pieces, cut the red pepper into small pieces, and slice the ginger and garlic for later use.

3. Put the wok on the heat, pour in the cooking oil and heat it, and stir the ginger and garlic slices until fragrant.

4. Add the dried tofu and stir-fry for a while.

5. Add celery and red pepper and stir-fry raw.

6. Add an appropriate amount of salt, a little soy sauce and monosodium glutamate and stir-fry evenly.

Celery stir-fried meat Celery can be blanched or not, and you can choose according to your habits. When sautéing celery, blanching it will make the celery better in color and easier to cook.

When stir-frying meat with celery, you need to remove the leaves of the celery, and then remove the tendons on the celery, so that the fried celery is more refreshing, and it will stuff your teeth when you eat it, and the taste is not very crisp.

When cleaning celery, you can use cold water, but if you use hot water, it may affect the taste, so you must pay special attention to this.

When buying celery, you can choose celery with a relatively tender green color, which not only tastes fresh, but also tastes good.

When choosing celery, you can also choose by the thickness of the celery root. If the celery root is too thick, such celery is relatively old and not very tasty, so it is not recommended to buy it.

If the leaves of celery turn yellow and the color lacks luster, it means that this celery is not very tasty.

In addition, the leaves of fresh celery are straight, while the leaves of celery that have been stored for a longer time are soft, and even yellowish and rusty spots, so it is not recommended to buy this kind of celery if you encounter it.

Celery fried meat and celery should be blanched to make it break off and easier to cook. After celery is digested by the stomach and intestines, it produces a kind of lignin, which can prevent acne and pimples on the skin. Celery is a healthy vegetable with low fat and calories, and regular consumption of celery can increase the body's satiety and prevent body obesity.

Before making celery stir-fried meat, the celery needs to be blanched, mainly to break the celery, and when it is fried with pork, it is easier to cook. Blanching can also remove pesticides from the surface of celery and maintain its original color.

Celery is a high-fiber food, with a high iron content, and through the digestion of the stomach and intestines, it will produce a kind of lignin, which is an antioxidant, making the skin less susceptible to external pollution, so as to avoid acne and pimples on the skin.

Celery is a low-fat and low-calorie healthy vegetable, which can increase the body's satiety, absorb rich nutrients at the same time, and will not let the body absorb too many calories and fat.