In order to keep the blanched beans green, it is necessary to master the following blanching skills: sufficient water, some salt in the water, no pot cover after the beans are cooked, and the beans should be cooked quickly and cooled quickly.

1, enough water.

There must be enough water in the pot. Only when there is enough water can the beans be cooked evenly and quickly, so as to avoid uneven raw and cooked and yellowing.

2. Put salt first

Put some salt in the water until it boils, and then put in the washed beans.