When cooking cabbage, why should the cabbage be scalded with boiling water, and how long should it b

Stir-fry cabbage with boiling water first, because when cabbage is heated, it will produce an oxidase enzyme that destroys vitamin C

This enzyme is most active at 65 and can be destroyed at 85, so boiling water must be used to blanch cabbage, which is conducive to protecting vitamin C in cabbage. The blanching time of Chinese cabbage in boiling water should not be too long. The best time is 20-30 seconds, otherwise it will be too soft and rotten, and the taste will not be good.

When cutting the bok choy, it should be cut into shreds so that the bok choy is easy to cook.

Don't eat cabbage hearts without washing them, many people think that the cabbage hearts that have been peeled layer after layer are particularly clean and do not need to be washed. In fact, it takes 2 to 3 months for Chinese cabbage to grow to core, during which it needs to be fertilized many times, insect control, and air pollution, and bacteria already exist in it. Therefore, Chinese cabbage hearts must be cleaned before eating.

with at least 85 degrees Celsius.

Blanch in hot water for two minutes, because Chinese cabbage will produce an oxidase enzyme that destroys vitamin C, which is most active at 65 degrees Celsius and can be destroyed at 85 degrees Celsius.

Therefore, boiling water must be used to blanch cabbage, which is conducive to protecting the vitamin C in cabbage; Chinese cabbage can be eaten straight after it is cooked. Blanching cabbage in boiling water is conducive to protecting the vitamin C in it, so that it will not be lost in any case. Chinese cabbage is rich in vitamins, and blanched Chinese cabbage makes the vegetables bright in color and crisp in taste.

It can be eaten by the average person. It is especially suitable for chronic habitual constipation, cold, pulmonary fever, cough, laryngeal inflammation, abdominal distension and fever, etc.

Generally, you need to boil the water first, after the water is boiled, wash the cabbage and put it directly into the water, and then take it out directly after the cabbage is soft, it is also time, take it out in about a minute and put it in cold water, and then put it directly into the cold cabbage, this dish will taste very crispy, the taste is very good, and when making cabbage salad, you should put some millet pepper.

The blanching time of Chinese cabbage in boiling water should not be too long. The best time is 20-30 seconds, otherwise it will be too soft and rotten, and the taste will not be good.

When making old vinegar cabbage, the cabbage must be scalded with boiling water, the general time is about one minute, if the scalding time is too long, the cabbage will be too soft, so that the pickled cabbage will not be sour and crispy.

It can protect the vitamin C in cabbage well, and generally only needs to be blanched for 2 to 3 minutes.

It is because it can make the taste of cabbage more chewy, about a minute or so, because cabbage is easier to blanch.

1 to 3 minutes. After the water boils, put the cabbage, cook for 1 minute for the tender ones, and cook for 2 to 3 minutes for the slightly old ones. There is not much restriction on how long the cabbage can be cooked, but try not to cook it for too long, as it will affect the taste.

Cabbage, a Brassica plant of the cruciferous family, is known as the "king of vegetables". Cabbage is native to northern China, cultivated in the north and south, and was introduced to Japan, Europe and the United States in the 19th century. <

1 to 3 minutes. After the water boils, put the cabbage, cook for 1 minute for the tender ones, and cook for 2 to 3 minutes for the slightly old ones. There is not much restriction on how long the cabbage can be cooked, but try not to cook it for too long, as it will affect the taste. Cabbage is a very common dish on the table, and there are many ways to make it.

Cabbage, a Brassica plant of the cruciferous family, is known as the "king of vegetables". Cabbage is native to northern China, cultivated in the north and south, and was introduced to Japan, Europe and the United States in the 19th century. It has wide green leaves and white cabbage gangs, and multiple leaves are tightly wrapped together to form a cylinder, most of which form a dense head, and the leaves that are wrapped in it are pale yellow due to the lack of sunlight.

Boiled cabbage and boiled for 15 minutes will do.

Specific steps for boiling cabbage:

1. Take a cabbage and set aside.

2. Peel off the cabbage piece by piece, soak it in water for a while, and clean it.

3. Cut the cabbage and put it in a basket for later use.

4. Put an appropriate amount of water in a pot and bring to a boil.

5. Put the cabbage in the water.

6. Cook for a while until the cabbage is broken.

8. Get out of the pot, and the boiled cabbage with a good ** effect is ready.

It can be effective in a week, but this will ** Oh, eating only boiled cabbage for a long time will be unnutritious It is still necessary to eat a reasonable diet and exercise more to be healthy and beautiful

After the water boils, boil on high heat for 2 minutes, turn to low heat and cook for another 2 minutes.

When cabbage is heated, it can produce an oxidase enzyme that destroys vitamin C; This enzyme is most active at 65 and can be destroyed at 85. Therefore, blanch cabbage must be blanched with boiling water.

1. Prepare chopped green onions, garlic slices, chili peppers, mushroom cubes, carrot slices, and cabbage segments.

2. Blanch cabbage, carrots and shiitake mushrooms for 30 seconds.

3. Pour in cooking oil, add garlic slices, chopped green onions, and chili peppers, and heat until fragrant.

4. Pour in the cabbage, shiitake mushrooms and carrot slices and stir-fry evenly.

5. Add white pepper, salt and light soy sauce, stir-fry evenly, and put on a plate.

6. Remove from the pan and serve.

Ingredients: Cabbage, chicken thighs, chicken breast. Excipients: green onions, ginger. Method:

1.Wash and dry the cabbage, cut the cabbage heart into a rice knife to remove the heart, then put the cabbage into boiling water to boil, cook it thoroughly and soak it in cool boiled water.

2.Pour the stock into a pot, bring to a boil over low heat, and set aside. Put the chicken thighs in a blender, pour in half of the ginger and stir together to make a puree, make a red cheek, and set aside. Beat the chicken breast into a puree, pour it into a bowl and add the chopped green onion to make a white sauce.

3.After the broth boils, while stirring the broth, pour in the red seeds, turn to low heat, slowly raise them with water, after boiling the pot, the red seeds form a ball, take them out to dry the water, then boil the pot to stir the soup, pour the white seeds into the pot, continue to boil slowly over low heat, and take out the seeds after forming a piece, leaving the clear soup for the year.

4.Scoop up the cabbage in cold water, wring out the water by hand and tear it into strips, put it in a bowl, put the clear soup into the pot and put an appropriate amount of salt to boil and pour it into the bowl, then wet the morning finch with sorghum paper, wrap the bowl, and steam it in the pot for about 15 minutes.

5.The finished dish after it comes out of the pot.

1. Choose round Chinese cabbage, this kind of cabbage is easy to cook, good taste, whether it is fried or shabu-shabu, this kind of cabbage is easier to cook than ordinary Chinese cabbage.

2. Put water and ginger slices in a casserole, and boil a dozen wolfberries together.

3. Wash the cabbage and separate the leaves from the cabbage.

4. After the water boils, put the cabbage first, boil for half a minute, add salt, and boil the cabbage leaves.

5. Add olive oil.

Blanching vegetables in the kitchen with boiling water is called: blanching.

Blanching can make the color of Shixun vegetables brighter, the texture more crisp and tender, reduce the astringency, bitterness and spicy taste, and can also sterilize and disinfect. For example, spinach, celery, rape become more bright green by blanching, bitter gourd, Luo Wei Xun Dish and other blanching can reduce the bitter taste, lentils contained in the hemocytolglutinin, through the old mountain this blanching can be relieved.

Method: Heat the water in the pot to boil, then put the raw materials into the pot, turn it in time after the pot, the time should be short, pay attention to the color, crisp and tender, do not overdo it, do not flush it with cold water, so as not to cause new pollution, and the raw materials of leafy vegetables should be blanched before cutting, so as not to lose too much nutrients.

Stir-fry cabbage with boiling water first because cabbage can produce an oxidase enzyme when heated, which will destroy vitamin C; This enzyme is most active at 65 and can be destroyed at 85. Therefore, boiling water must be used to blanch cabbage, which is good for protecting the vitamin C in cabbage.

Stir-fried cabbage with fungus.

Material. Ingredients: 250 grams of cabbage, 100 grams of fungus, 10 grams of green onion, ginger and garlic, seasoning: 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 tablespoon water starch, 2 grams of chicken essence, 2 teaspoons oil, a little pepper.

Method:Wash the cabbage, select the outermost leaves, divide the cabbage into one leaf by one, spread it on the board, and use a knife to cut the cabbage horizontally (the cabbage is cut into diamond-shaped pieces), and the leaves are torn into pieces of the appropriate size with the cabbage slices, and set aside.

Soak the fungus in warm water, remove the roots, tear it into small florets by hand, and set aside.

Heat oil in a pan, add minced green onion, ginger, minced garlic, add soy sauce, and quickly stir-fry with meat.

Add the cabbage, stir-fry for 20 seconds, then add the soaked fungus and cabbage leaves, add sugar, and stir-fry until 8 mature.

Add salt, chicken essence and pepper, stir-fry twice, hook in water starch to reduce the juice.

Vegetarian stir-fried cabbage. Material.

Main material: a quarter of Chinese cabbage.

Auxiliary materials: 2 dried chili peppers, 3 Sichuan peppercorns, 5ml of cooking oil, appropriate amount of salt.

Method:1) 1/4 cabbage, washed, sliced with an oblique knife.

2) Pour oil into a hot pan, add dried chili peppers and peppercorns when the oil is 6 hot, and fry until discolored.

3) Put the cabbage in the pot and stir-fry until soft, add salt, and remove from the pot.

Tips. The biggest feature of this dish is that it maintains the original flavor of the cabbage, and only uses a small amount of chili pepper and peppercorns to choke the flavor, without taking away the taste of the cabbage itself, which can be described as the simplest way to do it in a vegetarian diet.

Because the cabbage has a muddy smell, you can remove this smell by scalding it with boiling water, and if it doesn't work, you can add some wine. This is not just a casual talk, this answer is known in the Chinese family. And in doing so, we can maintain the freshness of the cabbage and the flavor of the cabbage.

It's hot and soft, and it's delicious! And this method can remove harmful substances such as oxalic acid.

I don't need to boil water, boiling water is scalded, so that the cabbage tastes more after it is fried, and the moisture is less.

Stir-frying, according to personal taste, blanching or not, mainly depends on personal preference!