Do you want to blanch the bergamot?
Nutritionists introduced that bergamot should be blanched, which can effectively remove many impurities in vegetables that are not easy to clean. After blanching, the dietary fiber will soften, the taste will be much better, and the burden on the stomach will be reduced.
How to blanch bergamot?
When blanching chayote, adding some salt and oil to the water can make the chayote more colorful and keep its nutrition. Salt is added before the boiled water is put into the fingered citron, and oil is added after the boiling water is put into the fingered citron, so that the pigment contained in the fingered citron will be fully displayed under the osmotic effect of salt, and the oil will be wrapped around the fingered citron, which to some extent blocks the contact between water and the fingered citron, reduces the overflow of water-soluble substances, and also reduces the oxidation of the fingered citron by air, light and temperature, so that it will not change color for a long time.
The practice of cold-mixed bergamot
Ingredients: 300 grams of bergamot
Accessories: 30g persimmon pepper and 20g green pepper.
Seasoning: soy sauce10g white sugar15g monosodium glutamate 2g each.
1. Wash and shred bergamot;
2. Wash red and green peppers, remove pedicels and seeds, shred them, blanch the shredded fingered citron and pepper in boiling water, and take them out for later use;
3. Add soy sauce, sugar, monosodium glutamate, shredded fingered citron and shredded pepper into the container, stir well, and serve.