There should be plenty of water, and the amount of water for blanching vegetables should be minimal. Insufficient water addition will prolong blanching time and affect the texture and taste of vegetables. In addition, the amount of vegetables added at one time should be appropriate. If there are many dishes to be cooked, it is recommended to cook them several times to avoid too much food and lowering the water temperature.
Don't slice the vegetables. If you cut vegetables into pieces, they will easily lose their original flavor. If you blanch again, you will lose a lot of vitamins and minerals. So when cooking vegetables, try to keep the shape of vegetables intact.
Strong firepower, enough firepower to keep the water on. In boiled water, the oxidase in vegetables quickly loses its activity, thus reducing the oxidation of nutrients such as vitamin C, and there is almost no oxygen in boiled water, which also reduces the thermal oxidation loss of nutrients. So be sure to wait until the water boils, and then put the vegetables into the water quickly. All the vegetables should be buried in the water to reduce the chance of contact with oxygen.
Time should be short. If vegetables are left in water for too long, they will become boiled vegetables, which will affect the color, aroma and taste of vegetables and aggravate the loss of vitamin C and minerals. Under normal circumstances, vegetables can be fished out if they change color slightly.
Extended information: introduction to water:
1. blanching is to put the primary processed raw materials into a boiling water pot and heat them to half-cooked or full-cooked, and then take them out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially the color.
2. blanching has a wide range of applications, and most fishy vegetables and meat raw materials need blanching. Scalding water, also known as water, flying water and drowning. Northeast China is called "tight", Henan is called "mountain", Sichuan is called "long" and Guangdong is called "burning".
3. It can reduce the loss of nutrients in vegetables. From a nutritional point of view, blanching vegetables will increase the loss of water-soluble nutrients. For example, if Chinese cabbage is scalded in boiling water at 100℃ for 2 minutes, the loss rate of vitamins will be as high as 65%. If 1% refined salt is added during blanching, the loss rate of soluble nutrients in vegetables can be slowed down.
It is better to add some alkali when the beans are blanched. This is because fatty keratin and a lot of wax are formed on the surface of beans during their growth. Because these substances cover the chlorophyll contained in the epidermal cells of beans, the green color of beans is not prominent, and the keratin and wax of beans are insoluble in water and only soluble in hot alkaline water. So add a little alkali to the beans, and the beans will appear green. However, it should be noted that the addition of alkali should not be too much, otherwise it will affect the flavor characteristics and nutritional value of dishes.
If vegetables are not boiled immediately after blanching, you should mix some cooked oil. After blanching, great changes have taken place in vegetables, and the protective wax and tissue cells on the surface of vegetable leaves have been destroyed. If you don't cook it immediately after blanching, it is easy to change color and cause nutrient loss.
6. If the blanched vegetables are mixed with cooked vegetable oil, a thin oil film can be formed on the surface of the vegetables, which can not only prevent the water from evaporating and keep the vegetables crisp and tender, but also prevent the vegetables from oxidative discoloration and the loss of nutrients.
7. The blanching time of brittle raw materials should not be too long, such as pork belly, cuttlefish, snail, conch, etc. Because these raw materials are crisp, tender and tough, the fiber texture is delicate and contains a lot of water. If the blanching time is too long, the fiber texture will suddenly shrink, and a lot of water will be discharged, which will make the raw materials stiff and tough, lose the sense of crispness, make it difficult to eat and chew, and make the taste bad. Brittle raw materials should be recoiled after blanching.
8. Animal raw materials should be cooked immediately after blanching. After scalding, the meat of livestock and poultry contains more heat inside, and the tissue cells are in a state of expansion and division. If you cook it right away, it will be cooked easily, and it can also shorten the cooking time and reduce the loss of nutrients. If it is not cooked immediately after blanching, this kind of raw materials will shrink due to the cold surface, resulting in the phenomenon of "rejuvenation", which will eventually lead to unsatisfactory cooking effect.
Reference: Baidu Encyclopedia Dragon Water