1 There is no clear stipulation on the time of blanching bracken for several minutes, because the blanching time will be different due to the different amount of bracken and the blanching temperature, so as long as the tiny fluff around is cleaned, the aged roots and unfolded leaves are removed, and the bracken can be fished out when the color changes basically.

Can bracken be fried directly without blanching? Direct frying is not recommended.

The purpose of blanching bracken is to remove bitterness and some substances harmful to human health, because these vegetables are naturally bitter or woody game. If fried directly, the taste will be worse.

Secondly, bracken also contains oxalic acid, protopterin and other substances harmful to human health. If fried directly, the content of harmful substances is high, which is not conducive to human health after eating.

3 Why should bracken be soaked to keep its color and taste?

Soaking bracken in cold water after blanching can quickly eliminate the residual heat of bracken and avoid the situation that bracken becomes soft after cooking and affects the taste. Secondly, it is isolated from the air to avoid the oxidation and yellowing of bracken. At the same time, it is to soak the bitter substances left in bracken to make the taste of bracken more fresh and sweet. So bracken needs to be blanched and soaked.

Can bracken be soaked in salt water? Yes

Generally, bracken only needs clean cold water, and there is no clear regulation on whether to add salt or not, so bracken can be soaked with salt water, which can also slow down the diffusion of soluble nutrients in bracken into water and reduce the loss of nutrients in bracken.

However, it should be noted that the concentration of salt water soaked in bracken should not be too high, so as not to cause water loss of bracken and affect the edible taste of bracken. Secondly, after bracken is soaked in salt water, it needs to be washed with clear water to avoid the high salt content of bracken and affect the taste of subsequent cooking.