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How to blanch green vegetables in order to keep green and tender?

Green vegetables should be put into boiling water, a small amount of salt and salad oil should be added to the boiling water, which can form a protective film on the surface of green vegetables, reduce the loss of chlorophyll and keep the leaves green. Do not cover the water in the process, because covering the pot will be equivalent to cooking, which can easily make the vegetable leaves turn yellow. James water time should not be too long, green vegetables color changes should be immediately removed and over cold water, in case the high temperature makes the internal vegetables turn yellow.

Add a little salt and salad oil to the boiling water to form an oil film for the vegetables. The chlorophyll of the vegetables does not dissolve easily in the water, so the leaves of the vegetables can remain green for a long time. Do not cover the pot in the process of the water, the cover is equal to the stew, and the leaves of the vegetables are easy to turn yellow. James water time should not be too long, green vegetables immediately after discoloration after taking out too cold, otherwise too high temperature will make the vegetables mixed in the inside turn yellow.

Salt water can form a protective film on the surface of green vegetables, so that green vegetables can maintain their bright color, while oil can wrap around green vegetables and further lock up the moisture and nutrition in vegetables. Pick up the blanched vegetables and put them away neatly. Peel the garlic and chop it into minced garlic, put the oil in the hot pot, put the minced garlic in a small heat and cook, turn off the heat when you smell the garlic, pour in light soy sauce and stir well. Finally, pour the minced garlic sauce on the green vegetables.

Before stir-frying green vegetables, you should make water quickly, and after blanching, you should use cold water to rinse quickly. This is because the chlorophyllase in vegetables can lose its activity only when it is more than 90 ℃, thus losing the ability to destroy chlorophyll. At the same time, it can also reduce the discoloration of chlorophyll caused by phytic acid and oxalic acid in vegetables heated for a long time, so that the fresh green of vegetables can be more lasting. If a little oil is added to the water, the vegetables after blanching will be more moisturized and green.

Stir-fry green vegetables, don't put it directly into the pot! The chef teaches you two skills, green vegetables are crisp and tender, do not come out of the water to share the specific methods of stir-frying green vegetables, very simple, 3 minutes can be out of the pot, delicious and nutritious. [fried vegetables] pick and wash the vegetables and drain. Boil a pot of boiling water, add a tablespoon of salt and a spoonful of oil, blanch the vegetables for 30 seconds, remove and drain.

Add two drops of oil to the water to keep it green. This prevents the oxidase from destroying the chlorophyll and keeps the vegetables bright. In addition, the temperature of green vegetables after blanching is relatively high, after being fished out of the water, it comes into contact with oxygen in the air, resulting in thermal oxidation, not only nutrients will be lost, but also easy to change color. Pea (scientific name: PisumsativumL.) Leguminosae annual climbing herb, 0. 5-2 m high.

How to make water for green vegetables?

Green vegetables should be put into boiling water, a small amount of salt and salad oil should be added to the boiling water, which can form a protective film on the surface of green vegetables, reduce the loss of chlorophyll and keep the leaves green. Do not cover the water in the process, because covering the pot will be equivalent to cooking, which can easily make the vegetable leaves turn yellow. James water time should not be too long, green vegetables color changes should be immediately removed and over cold water, in case the high temperature makes the internal vegetables turn yellow.

In order to keep the green vegetables green, the steps of the green vegetables are as follows: wash the green vegetables, boil the water, add a few drops of oil and salt, blanch the green vegetables in the pot for about 10 seconds, get the green vegetables, and pass through the cold water again. Washing green vegetables is the first step in blanching water. Green vegetables go through planting, picking, transportation and other links, the surface may be attached to soil, sand or bacteria and other impurities.

The water time of different vegetables is different, usually two to three minutes. Specific operation: in order to maintain the color of vegetables, or to get rid of odor, astringency and oxalic acid, some vegetables must be treated with James water before cooking. However, from a nutritional point of view, James water can increase the loss of water-soluble nutrients. Therefore, appropriate methods should be adopted to minimize the loss of nutrients.

The green vegetables are boiled in cold water.

1. First of all, when giving green vegetables James water, you must put it in a pot with boiling water, because green vegetables are different from meat. If green vegetables are boiled in cold water, then as soon as the water is boiled, the vegetables will be boiled. After being fished out, the vegetables will easily turn yellow and become unpalatable. Therefore, when giving green vegetables James water, remember to boil the water into the pot.

2. Blanch vegetables in cold water, that is, put cold water and food into the pot almost at the same time and heat them together. This cold water pot method can help us effectively reduce, or remove the bitterness in the food, or other bad taste. Blanching water in cold water can also help us speed up the time of food preparation. Vegetables such as potatoes, bamboo shoots, yams and carrots are very suitable for blanching in cold water.

Green vegetables should not be boiled with cold water, but should be boiled with hot water. Green vegetables are relatively easy to stir-fry. If you put them in cold water, the nutrients in them will be gone after the water is boiled, and the taste will be very bad. Green vegetables belong to a kind of vegetables, and vegetables blanch water with cold water or hot water can not be generalized, because there are more kinds of vegetables, some vegetables scald with cold water is better, and some vegetables must be blanched with hot water.

4. Scald both pork and beef stew, so should you blanch it with cold water or hot water? Opinions vary on this issue. Let's do an experiment to see what kind of water should be used.

5. Boil green vegetables not in cold water but in hot water. This is because green vegetables contain oxidase, which is most active at 60-70 degrees Celsius and can decompose vitamins in green vegetables. Therefore, boiling green vegetables in boiling water can quickly inactivate oxidase, thereby reducing vitamin loss. In addition, hot water can also make green vegetables taste better and maintain their brittleness.

6. James water of green vegetables is also very fastidious. If you stir-fry green vegetables in cold water, it will increase the stewing time of green vegetables, which will make them old and black. The correct way is to pour fresh water into the pot, then bring the water to the boil, add a little salt and cooking oil to the boil, and then put the cleaned vegetables into the pot for water.