There are two main reasons for cooking Toona sinensis. First, Toona sinensis contains nitrate and nitrite, and the older Toona sinensis, the higher the content of these two substances.

In addition, long-term storage of Toona sinensis will also lead to the increase of nitrite content, so blanching is the best treatment method. Generally, the blanching time of tender Toona sinensis is about one minute, that is, it can wait until Toona sinensis turns green.

If it is an old or long-term Toona sinensis, you need to increase the blanching time. Another reason why Toona sinensis needs to be blanched is that the fragrance of Toona sinensis mainly comes from a substance called essential oil, which is insoluble in water, so there is no need to worry that Toona sinensis has no taste after blanching, and Toona sinensis looks emerald green after blanching, which is more appetizing.

Toona sinensis needs to be blanched before quick freezing;

Toona sinensis is a seasonal vegetable. Many people like to freeze it and eat it all year round. But Toona sinensis should be blanched before quick freezing. The research data show that blanching for 50 seconds before cryopreservation not only greatly improves the safety, but also preserves vitamin C better.

After freezing for 2 months, the content of vitamin C in scalded Toona sinensis is equivalent to 765,438+0% of fresh Toona sinensis, while that in scalded Toona sinensis is only 35%. At the same time, whether it is color or flavor, it is more ideal to blanch first and then freeze. After blanching, put it in a sealed plastic bag and put it in the quick-freezing room of the refrigerator, which can be stored for more than 1 month and keep its light green and fragrant characteristics.