Does beetroot moss need to be blanched, and is it harmful if beetroot moss is not blanched?

The first question I asked the chef was: should I blanch the beetroot moss first?The chef was surprised when he heard it, and said that of course he had to blanch it, otherwise it would be unclean and not delicious, and the chef also said that he had to add more "this 1 flavor" to fry it to be crisp and sweet.

This 1 flavor is the essential spice in the kitchen of every household - oyster sauce. As we all know, fried vegetables in oyster sauce have the effect of improving freshness, and many people usually only know that they use it to fry lettuce, but it is also very good to use it to fry beetroot moss, which can not only improve freshness, but also make the sweetness of beetroot moss richer and more fragrant!

Best practice for sautéing beetroot moss].

Ingredients: beetroot, garlic, light soy sauce, oyster sauce, salt, vinegar, oil.

Practices & Steps]:

The first step is to select the young stems of the beetroot moss, and then tear off the rough skin on the surface of the thicker stalks of the beetroot moss and cut it into small sections, wash it and drain it for later useBoil enough water, pour in the processed beetroot stalks after boiling, pour in the tender stems after 1 minute, blanch for 1 minute and remove to cool.

The second step is to wash and boil the wok, add the minced garlic and stir-fry until fragrant, and pour in the blanched beetroot moss, stir-fry the fragrance over high heat, add a little water and boil, add light soy sauce, salt and vinegar and stir-fry well.

Thanks to the chef's remote teaching, my beetroot moss is not in vain, it is fragrant and crisp, the taste is sweet and delicious, I can't stop eating it, and it is much better than other vegetables!Therefore, when stir-frying beetroot moss, it is best to blanch it first, and then add more "this 1 flavor" to fry it to be crisp and flavorful, and the taste is sweeter!

Beetroot moss is generally blanched first, and its taste is a little more delicious when it is fried.

Beetroot moss is not blanched and is not harmful. Before stir-frying, you can blanch the beetroot moss in boiling water. Blanching the first can soften the skin of the beetroot moss, wait until the blanching is done to remove the older part of the skin, and then fry it will be more refreshing.

In addition, the color of the blanched beetroot moss will be more ruddy, so that the cooked dishes will look more beautiful. So you can blanch the beetroot moss before frying.

Cooking tips for beetroot moss1. Soak the purchased vegetable moss in salt water for more than half an hour before eating.

2. Peel the coarse cabbage stalk and cut it in half, so that the maturity will be consistent.

3. It is generally recommended to use lard for beetroot moss.

Stir-fry, so that the fried beetroot moss will taste better.

The above content refers to Encyclopedia - Beetroot Moss.

About 3 minutes. The steps are as follows:

1.The cabbage moss is pinched into small sections, it is best to tear off the skin, and the thicker stalk can be cut into several petals to avoid uneven raw and cooked (some like to peel the skin first, and then cut small pieces with a knife, or do not peel the skin, it is best to pinch it by hand, depending on personal preference).

2.Mix the sauce with soy sauce, vinegar, sugar, and salt to make a sauce for later use (the flavor combination of the juice also depends on personal preference).

3.Hot water in a pot, pour in a little cooking oil, pour in the beetroot moss, and blanch until it is brokenCook for about 3 minutes, scoop up, soak in cold boiled water, and remove 5

Put oil in the pot, heat over low heat, add the red pepper and the minced garlic and stir-fry until fragrant, turn off the heat 6Pour the chili oil over the beetroot moss while it is hot, pour in the sauce, add the sesame oil and mix well.

There is no need to blanch beetroot moss before frying.

Ingredients: 350g of beetroot moss.

Excipients: appropriate amount of oil, appropriate amount of salt, a little garlic, a little oyster sauce.

Stir-fry the preparation of beetroot moss.

1. Fresh beetroot moss.

2. Pick it into sections by hand and wash it well, and prepare a little garlic.

3. Fry the garlic in the pan to bring out the flavor.

4. Stir-fry the moss for a while.

5. Add an appropriate amount of salt.

6. Stir-fry an appropriate amount of oyster sauce evenly.

7. Serve on a plate.

1. Blanch the moss before eating it to remove the dirt on the moss.

2. However, like this vegetable food, you can cook and eat it directly without blanching before cooking.

3. When you buy the moss at home, first remove the roots of the moss and wash it with water. Then separate the moss and moss leaves, chop them, and then prepare some trimmings to stir-fry.

Because moss contains a lot of oxalic acid and tannins, excessive intake of these two substances will not only inhibit the absorption of protein, but also affect the body's absorption of calcium, zinc and other minerals.

Moss, also known as water mirror grass, is a common aquatic plant, moss is mostly produced in East China and North China, is a perennial herbaceous plant, the top is green, the bottom is purple, usually floats on the water surface, the taste is fresh and nutritious.

Beetroot moss can be steamed. Beetroot moss is actually mustard greens, which can be used for steamed vegetables, steamed meat, and plum dried vegetables and meat. Red cabbage moss was a famous vegetable in the Tang Dynasty, and it has always been a local specialty of Hubei Province to pay tribute to the emperor.

Beetroot moss generally refers to beetroot sprouts. Red cabbage, also known as seaweed sprout, red rape sprout, it belongs to the same variety as Guangdong cabbage, which is a variant of the brassica subspecies of Brassica in the cruciferous family, and is a one- or two-year-old herbaceous plant.

Introduction to beetroot moss.

Rich in calcium, phosphorus, iron, carotene, ascorbic acid and other ingredients, multivitamins are higher than Chinese cabbage and Chinese cabbage. Red cabbage sprout is a special vegetable native to China, mainly distributed in the Yangtze River basin, and is most famous for its cultivation in Wuchang, Hubei Province and Chengdu, Sichuan Province.

The main characteristic of beetroot type varieties is that the petioles and flowers are red or purplish-red with white wax powder. The planting degree of this type is medium or large, the leaf lobes are few, the surface is smooth, the lateral leaves are concentrated, the petioles are short but wide, the leaves are narrow and long, and the leaves account for a large proportion of the total mass of the leaves.

The vegetable yield is high. It is resistant to heat, humidity, cold, and stress. Ripeness ranges from early to very late. The main varieties are Colorful Red Sprout No. 1, No. 2, No. 3, Colorful Spring Red, Xianghong September, Jiuhua Red and so on.

The color of the blanched beetroot moss will be more beautiful, and the blanching time should not be too long, and it can be fished out in about 30 seconds.

Red cabbage moss is also known as rasbeela moss, seaweed moss. The color is purple and red, the flowers are golden, and it is a special product of Wuhan area. According to historical records, beetle moss was a famous vegetable in the Tang Dynasty, and it has always been a local specialty of Hubei Province to pay tribute to the emperor. It was once named the Golden Palace Jade Dish, and it was as famous as Wuchang fish.

No matter what season it is, I will choose to eat more vegetables for my family, and all kinds of vegetables will be stir-fried in the pot, which is refreshing and delicious, and the key is health. Much better than eating meat all the time, beetroot moss is a seasonal vegetable in winter, and it is very tender in itself.

Master the tricks

People mostly choose to fry and eat beetroot moss, and most people will find that their fried beetroot moss will always be dry and bitter. In fact, this is because everyone has not mastered the tricks, and if you do it in the right way, the beetroot moss is crispy, tender and fragrant, not bitter, and more delicious. Stir-fried beetroot moss with a bowl of white rice tastes more fragrant than meat.

The first step of the production process is to prepare a handful of beetroot moss, take it to choose first, remove the part that cannot be eaten, select the more tender branches to peel and break, carefully clean the beetroot moss, and then control the stupidity and hunger and balance the dry water. The second step is to prepare a few dried chili peppers, cut them into small pieces, peel the garlic and flatten it, cut it into slices, prepare all the ingredients and start stir-frying, put it on the fire in the wok first, put in the pre-processed beetroot moss, turn to high heat and fry quickly, and slowly you can see that the beetroot moss is soft, add a little salt.

Without blanching, beetroot moss can be fried or boiled, and if blanched, it loses its umami and loss of vitamins.

1. Yes, the specific operation steps are as follows: beetroot moss, garlic, vegetable oil, salt, oyster sauce. Wash the beetroot moss first, as shown in the picture below.

2. Then peel off the old skin of the roots, as shown in the figure below.

3. Soak the locust in water for about half an hour, as shown in the figure below.

4. Remove the dry water and slice it obliquely, as shown in the figure below.

5. Pour a small amount of oil into the hot pot, turn off the heat and stir-fry the minced garlic after boiling, as shown in the figure below.

6. Turn on the high heat and pour in the beetroot moss and stir-fry, as shown in the figure below.

7. Stir-fry evenly and add salt, as shown in the figure below.

8. Add a teaspoon of lard and stir-fry until the oil melts, as shown in the picture below.

9. Pour a spoonful of oil and stir-fry evenly with lead, as shown in the figure below.

10. It's done, as shown in the figure below.