Baby cabbage is a very common vegetable. Its cooking method is relatively simple and only requires blanching. However, the length of blanching time has a great impact on the taste and nutritional value of baby cabbage. Generally speaking, the blanching time should be between half a minute and one minute. If the time is too short, the baby cabbage will not be cooked enough and the taste will be harsh. If the time is too long, the baby cabbage will become too soft and the taste and nutritional value will be affected. affected.

In addition, some salt should be added when blanching, which can keep the green color and deliciousness of baby cabbage while also removing impurities. Generally speaking, if the blanching time is short, the amount of salt can be slightly more, which can make the baby cabbage more flavorful. In addition, after blanching, take out the baby cabbage in time and soak it in cold water. This can stop the cooking process and keep the baby cabbage crisp and refreshing. If you need to continue cooking, rinse it with cold water to remove excess salt and impurities before proceeding to the next step of cooking.

In short, the time and method of blanching baby cabbage need to be adjusted according to personal taste and cooking needs. However, during the blanching process, you must pay attention to time control and heat control, so as to ensure the best quality. Taste and nutritional value.