1 Fried asparagus to blanch

Asparagus in cooking before the best first blanch, on the one hand, because the asparagus contains oxalic acid, into the human body after blood is easy to combine with calcium, calcium oxalate, and blanching can remove most of the oxalic acid, eat more assured. On the other hand, because this cooking method can maximize the retention of vitamins in asparagus, to avoid a large loss of nutrients, and blanching asparagus will be more colorful, more crispy texture.

2 asparagus to peel it

If it is more tender asparagus is not need to peel, if it is a little old asparagus must be peeled, edible asparagus will generally wait to grow to half of the bamboo shoots outer skin texture is hard when then into the kitchen, so the fried asparagus before the general will be peeled. Half of the asparagus has skin, half of the more tender, tender half can be used directly, the hard texture of the half if the skin fried, the outer skin is unable to fry soft, eat up to molt, affecting the taste.

3 Fried asparagus blanched a few minutes

2 minutes or so. Asparagus is the young stem of the stone Diao cypress, so its flesh is very tender, relatively easy to cook, usually put it into boiling water blanching 2 minutes or so, because if it is too long, it will be soft and rotting, it will make the edible taste will deteriorate, but also not conducive to the next cooking, usually in the process of blanching you can also add a little salt and cooking oil, which can make it a better color and texture.

4 asparagus blanching can eat

can eat directly.

Asparagus is a relatively common vegetable, it does not have toxicity, it will be blanched and cooked can be eaten directly, only in the blanching did not add seasoning, edible taste will be relatively poor, it is recommended that it can be cooled, into the salt, soy sauce, oyster sauce, and other seasonings made of cold asparagus to eat.