The case of carrot blanching
Boil the water to go down the carrot shredded
When the water is boiling again, cook for two or three seconds, you can fish out the shredded carrots
In fact, the shredded carrots as far as possible, or do not blanch
Hello, I am very pleased to answer this question.
Radish is widely loved by people, there is a "summer eat radish, winter eat ginger" saying, visible radish in people's daily diet plays an important role. But radish sex cool, taste spicy with sweet, in the consumption of general to blanch, that radish silk blanching how long it?
Radish is rich in vitamins, carbohydrates, vitamin C content is higher than other fruits and vegetables, and does not contain oxalic acid, will not destroy calcium absorption, calcium loss. So when blanching, I suggest it is within 2 minutes, both to preserve the nutritional value of radish above, but also to remove the pungent flavor of radish, moisture and taste in this time the best. Shredded radish can make a lot of delicacies, here I share with you pork and radish wrapped dumplings:
[Rose] Ingredients: radish, pork, dumpling skin, diced scallions, oyster sauce, soy sauce, oil.
[Rose]Steps:
1, peeled and washed radish shredded spare.
2, add tap water to the pot, boil over high heat, radish shreds under the water blanch for two minutes, fish out and control dry standby.
3, chopped pork, add oyster sauce, soy sauce, oil, green onion, and then put the control of dry and cool radish into the silk, stir evenly, marinate for ten minutes.
4, dumpling skin for dumplings, their favorite package of various shapes.
Such dumplings are flavorful, sweet, nutritious and tender. Hurry up and take action! The above is my cooking life life experience, I hope to be able to help you, let's explore the food together, discover the food Discover the beauty of life.
Hello, glad to answer this question. I don't think shredded radish should be blanched.
Because I think veggie fried shredded radish takes about two minutes. The radish looks prettier and shinier when we bleach it with water while it's being cut.
Frying radish has two techniques, 1, is the radish before frying with salt pickling, pickling is in order to remove the water and radish pungent flavor, so generally fried before pickled radish will be more sweet. 2, a is to be a big fire and more oil frying, radish is more absorbent of oil, if frying time and too little, frying out of the taste of radish flavor will be very taste.
For example, stewed radish rib soup, it is not necessary to blanch, the nutritional value is very high. If you use radish silk dumplings, buns, we just need to sprinkle radish silk with the right amount of salt, scratch a few times, marinate for about 5 minutes, you can remove excess water, but also to keep the radish silk fragrance, the flavor is very good.
I don't know, is this answer to your satisfaction? Thank you
Hello! I'm Hitomi, I'm happy to answer your question
How long do you blanch the shredded radish? In fact, I personally do not think you need to blanch, really want to blanch if you just need to use a little salt pickle a few minutes to pickle the astringent flavor of the radish out, and then wash with water to grab the excess water can be.
Usually the old man always say an old saying, I personally feel very good, is "winter eat radish summer eat ginger, do not need a doctor to prescribe", this statement is not nonsense, the nutritive value of the radish is very high, and the flavor is very tasty, especially in the winter time, be sure to eat, eat radish often, not only can promote digestion, but also for the elimination of the disease, the number of people who have to eat the radish. Not only can you promote digestion, but also for the anti-inflammatory effect is also very good.
Radish contains dietary fiber is also very rich, often eat, not only can improve people's immunity, for people with poor digestion, must eat more radish. The weather in the fall is very cold, so this time the poor resistance of the people, there will always be a cold cough, so this time to eat more radish is a good choice.
Of course, radish for the protection of the skin is also very good, because it contains vitamin C is very high, want to eat, not only anti-aging, but also for the lightening of the effect of pigmentation is also very good, radish eating method is also a variety of ways, no matter how to eat is very delicious.
When the weather is cold, the elderly children are prone to coughing, then we can use the radish to boil pig lungs, cough moisturizing effect is particularly good oh. Every year to the fall season, I will often boil to the children to eat, so that it can be very good to prevent colds and coughs, because the weather in the fall is particularly dry, so we have to drink more cough and lung soup, and turnip and pig lung soup is the best choice
In winter we can also use radish to cook lamb soup, drink two bowls of radish and lamb soup in the cold weather, the whole person is the whole body is Warmth, but also help us sleep.
Dried radish mutton soup children can also drink a little bit of Oh, especially sleep easily sweaty children, winter time can drink one or two times a week, for children sweating effect is also very good.
My daughter used to sleep a lot of sweat, the doctor let me occasionally boil some radish and sheep's foot soup in winter to the child to drink, and then according to the doctor said to do, the child really does not sweat.
In our daily life, we can also take the radish to do sour radish to eat, sour radish can not only be used to do dishes, but also as a snack to eat, when we adults eat half a bowl of sour radish, the whole person is comfortable, is not particularly good!
The nutrition and value of radish is really very rich, so we people should eat more
The above is my personal answer, I hope it will help you!
The radish blanching time control to see the water boiling time
For example, you put the radish into the pot, diligently turn over, and then wait for the water to boil, can be fished out, burning too long, the radish silk has no flavor, not fresh
General blanching of the best way to boil: boil into the boiling out of the (my summary) is that the water boiled under the raw materials, and then boiled when the fished leaching can be.
Carrots have a very high nutritional value, depending on what you want to supplement, if you want to supplement Va, do not recommend blanching, should be fried with fat-containing ingredients.
Hello you want to ask how long to blanch radish silk, it depends on how you eat, cold, then do not have to blanch, radish shredded, washed with water to control the water (so that is to remove the pungent flavor of radish), put into a pot, add salt monosodium glutamate, a little minced garlic, take the pot to burn oil, prepare a few dry pepper knots and a few peppercorns into a pot of hot oil choking a little bit, point a few drops of white vinegar, stirring evenly to plate, the second one is to do stuffing, in principle, it is a good idea to do the same. is to do filling, in principle, do not need to blanch, but in order to remove the bitter taste of radish and pungent flavor, or blanch, radish shredded, pot of boiling water under the water for about 15 seconds to fish out the water, in the pot of boiling oil sliding pan, dry oil control into the radish silk braided dry water, remove and cool, chopping filling, the purpose of doing this is to eat up the radish silk texture is good,
Radish shredded does not need to be blanched, directly salted half an hour, the water squeezed dry can be
Hello, glad to answer your question, I am tadpole in the world, share my own experience, hope to bring you help,
First which radish points: white radish, carrot, green radish, three kinds of radish
Second, today, first talk about the red radish.
(1) Choose a carrot.
(2) We slice the carrot.
(3) and then cut into julienne
Third: the way to eat radish, and blanching
(1) radish can be raw, - millet spicy, vinegar, chicken broth, salt, sugar, sesame oil for seasoning
(2) cooked mix, we start a pot of boiling water, water boiled under the radish, 20 seconds out of the pot, under the cold water, go to the preheat to increase the crispness and taste, the method is the same as above