A list of the contents of this article:

Blanch Shanghai green water for a few minutes.

1. Shanghai green is one of the common vegetables in daily life, which is rich in dietary fiber, vitamin B, vitamin C, calcium, phosphorus and other nutrients. In order to maintain these nutrients, it is usually recommended to scald in boiling water for half a minute to about a minute. After this treatment, Shanghai green can not only be cut off, but also play a certain role in sterilization to prevent harmful bacteria in food from affecting health.

2. The specific method of blanching Shanghai green is also very simple. The washed Shanghai green can be put into boiling water and boiled for about 1-2 minutes. After fishing out, you can rinse with cold water to keep the vegetables fresh green and crisp. After hot cooking, Shanghai green will become easier to handle and more suitable for making dumplings. This way of handling can not only ensure the taste of dumplings, but also make the ingredients safer and healthier.

3. Blanch for 30 seconds to 1 minute. According to the query-related information, Shanghai green generally does not need hot, can be directly washed and cut to eat. If you want to scald, you can generally scald it with boiling water for 30 seconds to 1 minute. Don't overheat it, or the taste will get worse.

4. As the cabbage gang ripens more slowly than the leaves, it is necessary to blanch the leaves in the water for 2 minutes, and then blanch the leaves until they change color slightly. It is not advisable to blanch the sauerkraut for too long, lest the sauerkraut will rot easily. Put the scalded sauerkraut into a jar that has been scalded with boiling water. for each layer, sprinkle a handful of salt evenly and rub it with your hands.

5. Wash the Qingjiang vegetables and cut off the stalks, cut the leaves into small pieces and blanch them with boiling water. Grind the hot Qingjiang dishes with a little water into a paste. Take out the steamed pumpkin, scrape off the pumpkin meat, grind it slightly, then add Qingjiang vegetable paste to C, wash Qingjiang vegetables, chop them and set aside. After the boxed tofu is taken out, rinse with boiling water, crush it with a fork, and then pour into the Qingjiang vegetables and stir well.

6. The first step: first, clean the Shanghai green, then soak the Shanghai green in salt water for 15 minutes, then fish out the Shanghai green, then wash the Shanghai green with running water twice and then set aside.

Do Shanghai green dumplings want to be scalded with boiling water?

1. Shanghai Qing needs to be scalded with boiling water before making dumplings. This has several advantages. First of all, Shanghai Qingzhong contains a substance called oxalic acid, which can remove oxalic acid and prevent it from combining with other ingredients in the food to form calcium oxalate, which can help prevent stones. Secondly, hot cooking can also remove the possible residues of pesticides on the green in Shanghai, which is good for human health.

2. Chicken hair vegetable needs James water to make dumplings. Chicken feather vegetables are so fresh and tender that they need James water when making stuffing. Add some baking soda to James water, baking soda can keep the vegetable chlorophyll unchanged for a long time, and after steaming or cooking, it is also very green. The vegetable stuffing can be mixed into the meat stuffing, shrimp, wrapped wonton, delicious and more appetizing.

3. In this waiting space, we can wash the Shanghai green and put it in boiling water and boil it with some oil and salt for about 2 minutes. Do not steam for too long to prevent the vegetables from rotting. When the time is up, pick up the vegetables and put them on a plate. When the mushrooms are ready, pour them directly into the vegetables and eat them.

4. First of all, blanch Lentinus edodes and Shanghai green in boiling water, make sure to remove the excess water and remove it, then chop them into fines and set aside. Then, deal with the meat stuffing, gently stir the pork stuffing in one direction, and add an appropriate amount of water as appropriate to increase the taste of the meat stuffing.

Shanghai green can be scalded in water for a few minutes.

As a common green vegetable, Shanghai green usually needs to be scalded before cooking. According to the size and freshness of Shanghai green, it usually takes 3 to 5 minutes to be scalded. The specific steps are as follows: first, put the Shanghai green into the boiled water, add the right amount of salt, wait for the water to boil again, adjust to medium heat and continue to cook for 3 to 5 minutes, until the Shanghai green becomes soft and dark.

Specifically, Shanghai green should not be boiled in water for too long, because a long time of high temperature treatment will lead to the loss of some nutrients. In general, half a minute to one minute can meet the needs of loss of life, while retaining its original taste and nutrition. It is worth noting that too short blanching time may not be effective in sterilization, while too long time will make Shanghai green become too soft and rotten, losing its unique taste.

To sum up, the ironing time of Shanghai green should be properly adjusted according to its size and hardness, usually controlled at 2 to 3 minutes. In the process of ironing, special attention should be paid not to perm for too long, so as not to affect the final taste and nutritional value. Through careful ironing treatment, Shanghai green can maintain the best taste and color.

The practice of Shanghai Qing

Ingredients: Shanghai green 10-14, minced meat 150 grams, minced garlic, a little red pepper, water and starch, 2 tablespoons of peanut oil, 1 tablespoon of salt, 1 spoonful of oyster sauce. After the Shanghai green leaves are cleaned, the leaves and roots are cut open. Add the right amount of water, one tablespoon of salt and half a tablespoon of peanut oil to the pot. After boiling, wash the roots and leaves of Shanghai green and set aside. Set aside the green plate in Shanghai after blanching water.

Ingredients: 450 grams of Shanghai green, 4 millet peppers, 30 grams of garlic, 2 grams of refined salt, 5 milliliters of white vinegar, 10 grains of pepper, 20 milliliters of edible oil. Shanghai green is soaked in light salt water for 10 minutes and then washed and drained. The root of the ladle is easy to hide sand, so be sure to wash it one by one.) Millet pepper and chopped garlic. Boil water in a pot and add a few drops of oil and a small amount of salt after boiling. Go to Shanghai Green. Turn off the fire when the soup boils again.

Raw materials: Shanghai green, dried chili, garlic, oyster sauce, salt. Prepare the right amount of shanghai green, remove the roots, rinse with clean water and cut into segments. Put them on a plate and set aside. Cut the segments as large as possible. Put the right amount of oil in the wok, heat the oil and stir-fry the right amount of dried chili peppers. This can be added according to your own taste, and you can put a few more if you like spicy ones.

This is the simplest way to retain the original flavor of Shanghai green. Just wash the shanghai green, remove the old leaves and roots, and cut into appropriate length. Cool the oil in a hot pot, stir-fry the minced garlic, then pour the shanghai green into the pan and stir-fry quickly, add the right amount of salt and a little chicken essence to season, stir-fry until the shanghai green becomes soft and serve. The practice of minced garlic shanghai green highlights the flavor of garlic. After the Shanghai green is cleaned, blanch it with boiling water, remove and drain.