Don't overcool the vegetables after blanching. If you want to make vegetables more nutritious, it is not recommended to overcool them. As a result of heat expansion and cold contraction, blanched vegetables are stimulated by cold water, and a small part of nutrients will be washed away by cold water. After blanching, use cold water to preserve taste and color, and use nutrition with caution. However, after hot food is chilled, some nutrients will be washed away by cold water. Because the temperature of freshly blanched vegetables is too high, if fried, they will turn yellow. If you wash with cold water, the temperature will drop and the vegetables will remain green. The fried dishes will be green, refreshing and taste better.

The temperature of vegetables after blanching is relatively high. If it is not treated with cold water, the accumulated heat is difficult to release, and the nutrients of vegetables will be lost quickly. It will also affect the taste of vegetables. Therefore, blanched vegetables should be cooled in time, which can reduce the loss of nutrients and reduce the taste. After blanching, the temperature of vegetables is relatively high. After leaving water, vegetables contact with oxygen in the air to produce hot oxygen, which is the continuation of nutrient loss. Therefore, the blanched vegetables should be cooled in time, that is, the blanched vegetables mentioned at the beginning should be chilled. After blanching and freezing, the color and taste of vegetables can be in the best state.

Blanching water can make vegetables more bright and crisp, reduce astringency, bitterness and spicy taste, and can also sterilize. In particular, spinach can contain no folic acid, while celery and Chinese cabbage can become more vivid green by blanching. Especially, bitter gourd and radish can remove a lot of bitterness after blanching, and some hard vegetables can also be blanched to reduce the hemagglutinin content. If you want cold dishes, they will become more refreshing and delicious after blanching.

Blanched vegetables should be put into cold water immediately. Cold water must cover the vegetables and stir them several times, so that the vegetables can even be too cold. If not, vegetables will no longer be crisp because of the residual temperature of boiling water, and they will feel rotten. Therefore, vegetables must be rinsed with cold water immediately after blanching. If blanched vegetables are used as salad, hot vegetables are not suitable, so the taste is worse, and it is not a salad. Vegetables will become green and refreshing after being cooled with cold water, and the salad juice is super delicious.