Blanching cowpeas is usually about 5 minutes, this time you can see the surface of its obvious discoloration, bright green and welcome. Cowpea blanching is also very simple, first of all, the cowpea clean, remove the bean tendons, and then add water to the pot, the water can be cool enough to not over the beans can be, and then put the salt, sesame oil together to boil.

Then put the cowpeas into the pot, and then keep the fire, cook for about 5 minutes, and then blanch cowpeas out, put into cool water, a few minutes after the fish out of the water can be drained, so not only can shorten the cooking time, but also to keep the color green and nice.

Blanching skills

1, vegetables blanching with a little salt

can reduce the loss of nutrients in the vegetables. From a nutritional point of view, vegetable blanching can increase the loss of water-soluble nutrients, such as cabbage in 100 ℃ boiling water for 2 minutes, the loss of vitamins will be as high as 65%. If you add 1% of refined salt when blanching, you can slow down the loss of soluble nutrients in vegetables.

2, bean curd blanching is best to add a little alkali

This is because the bean curd in the growth process, the surface will form fatty keratin substances and a lot of wax. Because of these substances obscured the chlorophyll contained in the epidermal cells of the bean horn, so the green color of the bean horn is not prominent, the horn of the bean horn and waxy material is not soluble in water, and only dissolved in hot alkaline water, so in the blanching of the bean horn, add a little alkali, the bean horn will appear green. But be careful: do not add too much alkali, otherwise it will affect the flavor characteristics and nutritional value of the dish.

3, vegetables blanching if not immediately after cooking should be mixed with a little cooked oil

Vegetables blanched after a great change in the appearance of the leaf with a protective effect of wax, tissue cells are destroyed. If you don't cook immediately after blanching, it will be easy to change color and cause nutrient loss. If the blanched vegetables mixed with a little cooked vegetable oil, can form a thin layer of oil film on the surface of the vegetables, which can prevent evaporation of water, to maintain the crispness of the vegetables, but also to prevent the oxidation of the vegetables discoloration and the loss of nutrients.

Reference: Baidu Encyclopedia - Blanching