Fried zucchini need to blanch.

Zucchini and winter squash, the same belong to the cucurbit family, zucchini taste crisp and refreshing and moisture, nutrient-rich, is not lost in the summer a cool food. However, due to the high water content of zucchini, in the frying often appear too much water, resulting in dishes like boiled vegetables, not only affects the taste, but also looks not beautiful. Therefore, many people will blanch zucchini before frying to remove excess water.

The method of blanching is very simple, first cut the zucchini into suitable cubes or slices, then boil the water in the pot and blanch the zucchini in the boiling water, controlling the time to about 10-20 seconds. During the blanching process, you can use chopsticks to gently stir the zucchini pieces to ensure that they are evenly heated. Meanwhile, you can observe the changes in the zucchini pieces and fish them out when they become slightly soft.

Selection of zucchini

1, look at the surface: when picking zucchini, choose the surface of the zucchini with a fine fluffy zucchini, this kind of zucchini is fresher, and more tender taste good. The fresher the gourd part of the zucchini, the fresher the zucchini, so you can observe the freshness of the gourd when picking.

2, weighing: water content of the zucchini are generally heavier, the appearance of similar zucchini, the heavier the individual more fresh, and more delicious. Do not buy soft lying zucchini, the appearance of hard full of zucchini high nutritional value, but also fresh.

3, look at the color: fresh zucchini color should be tender green yellow, with white dotted pattern on top, so the appearance of zucchini rounded lovely, juicy crisp inside, taste better. Zucchini color white and yellow is not fresh enough, the taste is not good.