Whether or not you need to blanch oilseed rape before cooking mainly depends on the subsequent cooking method and personal taste preference.

If the subsequent cooking method is hot stir-fry, then it is recommended to blanch first to remove oxalic acid and pesticide residues in the rape, and at the same time shorten the stir-frying time to maintain the freshness and tenderness. If the subsequent cooking method is cold or raw, then it can be directly washed and consumed without blanching. When blanching, cook the greens in boiling water for 1-2 minutes, fish them out when they turn darker in color, and then rinse them with cold water to maintain their fresh taste and color.

In addition, if you want to better retain the nutrients of rape, you can choose to steam it instead of blanching it. Wash the greens and steam them in a steamer so that they retain their nutrients and original flavor to the fullest extent.

Selection of oilseed rape

1, appearance: choose bright green color, complete leaves, no pests and diseases of oilseed rape. The leaves should be tightly packed together with no yellow or dry leaves.

2, feel: touch the leaves of rape, it should feel tender and elastic, avoid choosing rape with flimsy leaves or obvious dehydration phenomenon.

3, odor: smell the smell of rape, there should be a fresh vegetable flavor. If there is an odor or moldy taste, it means that the rape has deteriorated.

4, roots: observe the roots of rape, you should choose the roots full, no rot phenomenon of rape. If the roots are rotten or blackened, it means that the rape is not fresh.

5, the season: according to the season to choose oilseed rape. Spring is the peak season of oilseed rape, when the quality of oilseed rape is better. Oilseed rape in summer and fall may be older and not as tasty as in spring.