Fried Marjoram should be blanched.

Maran head contains some oxalic acid, eating taste will be more astringent, and after blanching treatment can reduce the oxalic acid in the head of about 50%-80%, after blanching the head of the malan head can continue to cook, so that eating taste will be better, but blanching time should not be too long, so as to avoid the taste of the malan head become old.?

After blanching, it is best to add an appropriate amount of salt and cooking oil to the boiling water, so that the color of blanched marjoram head will be more verdant.

And Malan head also contains more impurities and dirt, after blanching can also play a role in removing, so it will be safer and healthier for the human body some.

Precautions when blanching:

1, the head should not be blanched for too long, and blanching Malan head when the amount of boiling water should be enough, the water boiled and then into the Malan head to see the Malan head shriveled immediately after the fish out of the cold water, to prevent the residual heat to make the Malan head cooked too much, which affects to the texture and flavor of the Malan head.

2, blanched Malan head can be cold or stir-fried, but need to put more oil will be delicious. A moment can not eat all of the marjoram can also be blanched and wrung out, put into a plastic bag and freeze to save.

Steamed Malan head taboo:

1, avoid direct frying: Malan head contains more oxalic acid and other irritating substances, so can not be directly under the pot of fried, but need to be blanched before frying to remove the toxic substances contained therein, so that eat up on the human body will be more favorable health.

2, avoid frying too long: Malan head contains more water, taste eat up more crisp, so when frying the need to fry with high heat to quickly lock the water in the Malan head, and should not be fried for too long, so as not to Malan head of the texture of the old.