How long do I need to soak the vegetables in water before boiling?

Pure natural and pollution-free greens are generally rinsed several times and rinsed clean. If you are not sure about the health and safety of the vegetables, rinse them several times, and then soak them in water, how long do you need to soak them? According to the specific situation, you can handle it yourself, and the duration of soaking should not cause the green vegetables to deteriorate and change the taste, which can not only eliminate impurities, pollution, but also refreshing and fresh.

Pure natural and pollution-free vegetables.

10 minutes is OK, do not soak for more than 30 minutes, in addition to causing the loss of nutrients, the pesticides that can be dissolved in the water are limited, and the clean vegetables and fruits are polluted, resulting in as many pesticides in the water as pesticides in vegetables and fruits.

The greens do not need to be soaked in water before cooking, and they can be soaked for a few minutes for a long time. Soaking in water before boiling is mainly to clean the vegetables. Allow pesticides and other substances to be cleaned off the greens. So there is no need to soak in water for a long time. To sum up, look.

When the vegetables are alive, they can be soaked for a few minutes, and generally do not exceed 10 minutes.

You can add an appropriate amount of salt to remove impurities and pesticide components.

The vegetables do not need to be soaked in water before cooking, just clean them, generally clean them and take them out and put them in the basket, and then fry them in the pot, or put them in the soup to cook a little, the nutrients will be lost if the vegetables are soaked in water for a long time, and the taste is not good.

Before boiling the vegetables, they should be soaked in water and salt for half an hour, and then they will be cleaned, and if there are insects in them, they will be soaked out, washed off, and copied in the pot.

Before boiling the vegetables, if you want to soak them in salted water, you can soak them for more than 10 minutes.

Before boiling the vegetables, soak them in water for about 20 minutes.

You don't need to soak the vegetables in water before frying, just dry and clean the fried vegetables.

Soaking the greens in water for 20 minutes before boiling them is basically fine.

Vegetables are generally soaked in water for 30 minutes, and then slightly scrubbed can play a good role in removing pesticide residues.

If you use a special fruit and vegetable detergent, the soaking time can be controlled to about 20 minutes, and the final warm water rinse can also play a role in removing pesticide residues.

Soak fresh fruits and vegetables in detergent for 10-15 minutes, or tap water for 30 minutes, and rinse with water. If the skin needs to be peeled, direct peeling can effectively remove more pesticide residues.

Proper way to wash vegetables:

1. If you want to remove the residual pesticides on the vegetables as much as possible, you can use a soft brush to scrub them. For example, to clean cucumbers, green peppers, carrots, bitter gourds and other stems and melon vegetables, you can add detergent to the water, soak in warm water for 1 2 minutes, and then scrub with a soft brush, especially the depressions, brush a few more times, and then rinse with water.

2. For Chinese cabbage, cabbage and other leafy vegetables, the peripheral leaves can be removed, and the inner leaves can be soaked in warm water and then rinsed with running water one by one. Vegetables such as beans and cauliflower can be scalded with boiling water after washing, which can also remove the residual pesticides.

3. In addition to brushing, long-term storage, ultraviolet light and other methods can also remove residual pesticides in vegetables. Some freshly picked vegetables are left in the air for 24 hours, and the residual pesticides are able to break down into substances that are harmless to humans.

It cooks in 3 to 5 minutes. There are various types of green vegetables, and different types of vegetables need to be cooked for different lengths of time. For example, when eating bok choy, it can be eaten by boiling for 3 minutes, but if it is cooked for too long, the bok choy may be soft and glutinous and unpalatable.

Rape and other coarse greens need to be boiled for a little longer, usually about 3-5 minutes, so that the rape will be cooked and the taste is relatively good.

For celery, cabbage and other hard-textured vegetables, you need to cook them in the pot for a longer time, on the one hand, to ensure that the greens are fully cooked, otherwise it may affect the eating effect, and on the other hand, to ensure the taste of the greens.

Precautions: 1. Don't cook for too long when cooking, otherwise the leaves will be yellow and unpalatable.

2. The water that has been boiled can also be reused, such as making clear soup after cooling, watering flowers, flushing toilets, etc.

3. Pay attention to the heat and the size of the fire when cooking the vegetables, and add a small amount of light soy sauce.

Water boils the dish, and the general dish can be cooked for 1-2 minutes.

Add a trace amount of salt to the water in which the vegetables are blanched. In this way, the loss of water-soluble nutrients can be slowed down due to concentration and pressure problems.

Firepower should be high. Enough firepower to keep the water in jubilant condition all the time. In boiling water, the oxidase enzymes in vegetables quickly lose their activity, which then reduces the oxidative effect on nutrients such as vitamin C.

If the blanched vegetables are directly scooped up and drained, without cold treatment, nutrients will be lost. Because the temperature of freshly blanched vegetables is high, after being scooped up from the water, it will come into contact with oxygen in the air, which will produce hot oxygen and continue to lose nutrients.

The correct way is to remove the blanched vegetables and immediately dissipate them with cold water or cold air to reduce the loss of nutrients.

If the vegetables are blanched for too long, the vegetables will be cooked directly in the pot, and when it is noisy, its taste will become very old. Moreover, it is not recommended to soak vegetables in hot water, and it is not the same to blanch the roots in hot water, so this step is also wrong. The two methods that many friends usually blanch have been vetoed here, and in the end there is only one left.

When blanching the greens, you should put warm water in the pot, and then put the greens in the pot and boil them over high heat, and the greens will be taken out in the pot for about a minute, regardless of whether the water is boiled or not. If the vegetables are blanched in the pot with hot water, then the blanching time is too short to have no effect, so change the cold water to warm water, and after passing by, the boiling time of the water will be greatly shortened, so that the blanching of the greens will have a certain effect, and it will not make the greens become fully cooked. At this time, take out the greens to dry the water, put them in a pot and stir-fry over high heat until the surface of the greens becomes green, add salt and stir-fry a few times.

Generally, green vegetables are cooked for 30 seconds, or at most one minute, well, the purpose of green vegetables is mainly to remove oxalic acid, so it is not necessary to take too long, too long, and the loss of nutrients is very serious.

There are a lot of vegetables that can be eaten directly with boiling water, as for how long it will be scald, it depends on the specific greens, like lettuce, 10 seconds is fine.

It depends on what kind of greens you blanch, some greens only take a minute, and some take a few minutes.

Vegetables should not be scalded for too long, they can be eaten when they turn green, and it is forbidden to chop vegetables and scald them with boiling water, because of the large loss of nutrients.

The greens also depend on what kind of vegetables they are, generally pea tips and lettuce leaves can be scalded with boiling water, and others are not good, at least they should be boiled for more than two minutes.

Blanched greens can be stored for half a day or a day at room temperature, and can be stored for up to two days if they are refrigerated. Blanched vegetables should be eaten in the shortest possible time, it is not recommended to store them, although they will not produce toxins after storage, but the greens will become stale, and it is not good for the body after eating.

After blanching, the greens are easy to turn yellow when stored, and if you can't finish eating, it is recommended to use plastic wrap.

Wrap it up and eat it in the shortest possible time the next day. If blanched pure leafy greens.

Lettuce, for example, cannot be stored, and it should be prepared and eaten after blanching, and it should not exceed 1 minute at most.

It is not recommended to store the blanched vegetables at room temperature, if it is summer, it is not suitable to be stored at room temperature, and the greens are prone to rot and affect eating. Before refrigerating in the refrigerator, wrap the greens in plastic wrap to prevent bacteria from entering and prevent bacterial growth.

If you want to fry vegetables, blanch them with hot water, not cold water. Green vegetables are relatively easy to fry, if you blanch them in cold water, when the water is boiled, the nutritional value of the green vegetables is basically gone, and the taste is very poor. Blanching with hot water usually takes 1 to 2 minutes, and after blanching, the taste of the vegetables will become better, which is conducive to the preservation of their color.

Ingredients; 200 grams of rape.

Accessories; Hemp oil.

2 tablespoons, 1 garlic, 1 tablespoon light soy sauce, 1 tablespoon oil, 1 teaspoon salt.

1. Prepare the ingredients: wash and cut the garlic; Wash the rape and set aside.

2. Remove from the pot, rent and shout to pour 2 spoons of hemp oil.

3. Then pour in the garlic again, stir-fry the rape and stir-fry.

4. Stir-fry until the rape is soft, then add light soy sauce, oil and salt to taste.

5. Finally, stir-fry evenly and then put it out of the pot and put it on a plate.

6. Finished product diagram of fried rape.

If it is a relatively well-cooked dish such as green vegetables, it can be cooked after boiling water and boiled for about half a minute, while if it is a green vegetable such as cabbage, it is relatively difficult to cook, and it takes about one to two minutes to cook. But before cooking, be sure to clean the vegetables, you can soak them in salt water before putting them in the pot to remove the residual pesticides and hidden insects, it is best not to cut the vegetables with a knife, you can tear them by hand, and retain the nutrition of the vegetables to the greatest extent.

Add the greens and you're good to go for about 30 seconds. Share the recipe of a green vegetable, 500 grams of green vegetables, 10 shiitake mushrooms, 10 grams of salt, 10 grams of oil, appropriate amount of garlic, cut eggplant and set aside.

1.Bring the water to a boil, put the greens and shiitake mushrooms in the water and boil for about 30 seconds, remove and drain the water.

2.Heat the oil, put about 20 grams of oil, add the garlic and stir-fry until fragrant, then add the greens and shiitake mushrooms.

3.Stir-fry evenly and add salt and oyster sauce to make the vegetables delicious. Shouting and arguing.