Usually broccoli blanching is the use of hot water, if it is placed in cold water will allow the pigment inside to be damaged, but also affects its taste, and placed in hot water to maintain the freshness of the ingredients and taste, only need to be placed in hot water for a few minutes can be fished out, so that the consumption of healthier.

Broccoli is a very high nutritional value of vegetables, in the production of broccoli is generally the first blanching, usually with hot water is more suitable, but also can use cold water, it is best to wait until the water is hot and then put the broccoli, and the hot water can remove the other flavors of broccoli, but also get rid of the inside of the germs.

In the blanching of broccoli, the main thing is to put it in a hot water pot for a few minutes can be fished out, and the hot water pot is more suitable for maintaining the surface color and texture of the vegetables is appropriate, common pepper, celery, spinach, lettuce, etc., so as to avoid the destruction of the pigment above.

The cold water pot is more suitable for removing astringent vegetables, such as some of the life of the radish ah, sweet potatoes, yams, bamboo shoots and other vegetables, but also applies to some meat substances, such as pork, beef or lamb, etc., will be heated in the cold water can be removed inside the fishy flavor, but the heating should not be too long for the appropriate.