1. Not all vegetables need to be blanched before being stir-fried. Many vegetables need to be blanched before being served cold.

2. Do not blanch cabbage and Chinese cabbage. You can stir-fry them directly. If you want to eat them cold, blanch them and then eat them cold.

3. Cabbage can improve human immunity, prevent colds, and ensure the quality of life of cancer patients. Cabbage ranks fifth among cancer-fighting vegetables. Fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects, and has a certain effect on sore throat, traumatic swelling and pain, mosquito bites, stomachache, and toothache.

4. Chinese cabbage contains protein, fat, multiple vitamins, calcium, phosphorus, iron and other minerals. Regular consumption helps to enhance the body's immune function and is also significant for weight loss and bodybuilding. Chinese cabbage contains a lot of crude fiber, which can promote intestinal wall peristalsis and help digestion.

There are two main purposes of blanch vegetables before cooking:

One: Vegetables grow in vegetable fields, some of which are such as coriander, leeks, etc. Farmers are accustomed to applying manure, so the vegetables The rhizomes will be contaminated with a large number of pathogenic bacteria (E. coli, Shigella dysenteriae, etc.), and poisoning symptoms may occur if eaten accidentally.

Therefore, just rinsing vegetables with water may seem clean, but it cannot completely remove the tiny fungi. Fungi are not resistant to high temperatures. Therefore, it is safe and hygienic to eat the washed vegetables by scalding them in boiling water, taking them out and then using them in cold dishes.

Two: Some vegetables have an astringent taste. Blanch them to remove the astringent taste. For example, toona sinensis itself has the astringent taste of trees. Blanching it will make the texture smoother. At the same time, it should be noted that different vegetable blanching methods are slightly different

Blanching water is divided into boiling water pot blanching and cold water pot blanching.

In vegetables, it is suitable for those raw materials that maintain delicious color and crisp taste, such as green vegetables, spinach, green peppers, etc. These vegetables are small in size and contain a lot of water. If they are blanched in cold water, the bright color of the vegetables will not be maintained due to the long heating time, and the crispness and tenderness of the taste will be affected. The vitamins and other nutrients in them will also be easily destroyed, so it must be After the water boils, put it in the pot and heat it over high heat.

Among the meats, it is suitable for those foods with less fishy smell and less blood stains, such as chicken, duck, hoof, cube meat, etc. These foods can be decontaminated and smelly when the water is boiling.

The key to blanching in boiling water is to take the food out after rolling it slightly in the pot. Especially for green leafy vegetables, avoid heating them for too long. Do not discard the blanched water from chicken, duck, hooves, cubed meat, etc. It can be used to make soup. Vegetables that change color easily, such as green vegetables, mung bean sprouts, etc., should be immediately placed in a cold water bucket after blanching, otherwise the green vegetables will turn yellow.