Blanching oilseed rape is a great way to get green and fresh

Oilseed rape is rich in nutrients and is very popular. Blanching is a key step in cooking greens, removing the odor and bitterness and retaining its fresh and crisp taste. Let me share with you some tips on how to blanch oilseed rape.

Step 1: Pick Fresh Vegetables

Picking fresh, high-quality vegetables is crucial. Fresh rape has bright green, glossy leaves and crisp stalks. Avoid choosing rapeseed with yellowed leaves that show signs of wilting.

Step 2: Cleaning the greens

When cleaning the greens, cut off the roots, then separate the leaves one by one and rinse them carefully. Any residual sediment on the roots should be thoroughly removed, and any insect eggs on the leaves should also be cleaned.

Step 3: Prepare the blanching container

Prepare a large pot, pour in enough water, and add an appropriate amount of salt to the water. Adding salt will keep the greens bright green in color and also enhance their flavor.

Step 4: Blanch the greens

When the water comes to a boil, add the cleaned greens to the pot. Gently turn with chopsticks to ensure the greens are evenly heated. Blanching should not take too long, usually 10-15 seconds. For tender greens, the blanching time can be shortened to 5-10 seconds.

Step 5: Drain

After blanching is complete, immediately remove the greens and place them in cold water to cool. Cooling quickly stops the blanching process and maintains the bright green color of the greens. Once drained, the greens are ready to be plated and set aside.

Note:

Blanching time should not be too long, so as to avoid the greens to become old, lose the crispy texture.

When blanching, you should turn in time to prevent the greens from sticking to the pan or paste the bottom.

Be sure to cool them immediately after blanching so that they retain their bright green color.

Blanched oilseed rape can be used in a variety of cooking methods such as cold, stir-fry, soup and so on.