Blanching is because the children's vegetables it is itself will have a little bit of bitterness, if you blanch the water will remove this bitterness, but also in order to eat up the time, the taste will be better.

Buy back the children's vegetables can be broken off the bud packet peeled and washed sliced to use, it retains the natural tenderness of the texture, no matter how to cook, fried to eat, boiled to eat, eat, or do pickles to eat, etc., it will have a very tender feeling to eat.

Because the Sichuan and Chongqing regions like to eat spicy and heavy food, most of the meat is greasy, and the seasonings are often used chili peppers, peppercorns, etc., which may be difficult for the stomach and intestines after eating too much of these foods. The children's vegetables are more refreshing to eat and can dissolve the greasy and spicy feeling, so they have become the necessary dishes on the table of every family in Sichuan and Chongqing areas.

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Note

Blanching vegetables to control the time, if blanched too long, it becomes boiled vegetables, not only will affect the color and taste, but also aggravate the loss of nutrients such as vitamin C, potassium, magnesium, and a lot of health-conducive plant compounds will also be lost.

Leafy greens, especially those with high oxalic acid content before cooking, must wait for the water to boil before blanching. Otherwise, the fire is not enough, the water will remain in the "warm" state.

At this point, there is a certain amount of oxygen in the water, which will increase the loss of nutrients to thermal oxidation. In addition, boiling water can make the destruction of chlorophyll chlorophyllase inactivation, and the water temperature at 60 ℃ ~ 82.2 ℃, chlorophyllase activity is the highest, chlorophyll loss is the most serious, the color of the vegetables is most likely to darken.

People's Daily News - blanching vegetables do not make five mistakes