Broccoli in cold water or hot water, many people like to eat broccoli, and broccoli is rich in nutrition, not only has the reputation of "the crown of vegetables", but also because of its rich antioxidant components, its characteristics are welcomed and favored by modern working people. Let's take a look at whether broccoli is cold or hot and related information.
Cold or hot broccoli 1 cold or hot broccoli?
Blanch broccoli in hot water.
1. First, we break broccoli into small flowers by hand, and then rinse it with clean water. When we break it by hand, there are relatively few pieces of broccoli, so don't cut it with a knife.
2. At this point, put a proper amount of water in the pot and boil it with high fire. When the water boils, add broccoli, drop a drop of oil into the pot to make broccoli greener, then take it out and drain it.
How long does it take to blanch broccoli?
About 3 minutes.
Broccoli is easy to boil, so put it in boiling water for about 3 minutes, then take it out and drain it.
Precautions for eating broccoli
1. Broccoli is not suitable for eating with pork liver, cucumber and milk. Eating together will reduce the body's absorption of nutrients.
2. The cooking time of broccoli should not be too long, which can reduce the loss of nutrition.
3. When dealing with broccoli, it is suggested to soak broccoli in salt water for a while, which can not only remove insects, but also remove pesticide residues.
4. Patients with lupus erythematosus had better not eat broccoli, so as not to aggravate the condition.
Broccoli is put in cold water or hot water. 2. After the broccoli is washed, it should be blanched with hot water.
Broccoli must be washed before cooking, and the washed broccoli must wait for the water in the pot to boil before cooking. It usually takes one or two minutes to cook and take it out. It is easy to destroy the nutrients contained in broccoli for too long, and it is also easy to make broccoli taste bad. Therefore, we must grasp the time of blanching broccoli.
Second, cold water cooking is easy to lose nutrition.
Vegetables are usually cooked in hot water, and cold water cooking is the method of blanching meat. Because if vegetables are cooked in cold water, they are easy to boil, so the boiled water is easy to lose most of the nutrients of vegetables, so the nutrients and moisture can't be locked when cooking, and the vegetables have no taste.
Broccoli is very easy to fry, so it must be blanched with hot water.
Broccoli is an edible food after blanching, and it can be eaten without much cooking and seasoning. It tastes very good. Therefore, such fresh broccoli is very easy to fry and needs to be simply blanched with hot water. Never blanch in cold water, it will destroy the essence of broccoli in vain.
Fourth, the function and efficacy of broccoli
1, strong bones, broccoli is rich in vitamin K and its high-quality protein. The interaction of these two substances can prevent osteoporosis and make bones healthier and healthier, so the elderly should eat more moderately.
2, reduce the occurrence of heart disease, broccoli is rich in flavonoids, which can prevent infection, clean up vascular garbage, prevent cholesterol air oxidation, and avoid platelet coagulation, so the chances of stroke and heart disease can be reduced a lot.
3, prevention of eye diseases Broccoli is rich in lutein, which can prevent age-related macular degeneration and its cataract problems.
4, detoxification, broccoli is rich in vitamin C, which can make the liver's detoxification ability stronger and stronger.
5, resistance to air oxidation Broccoli is rich in nutrients, lutein, carotene and its vitamins A and C, which can well resist chemical effects and prevent aging.
6, beauty, there are many antioxidants in broccoli, which can play a practical role in anti-embrittlement, especially the high content of vitamin C, which can eliminate oxygen free radicals in the human body and make the human body healthier and healthier.
7, skin whitening, broccoli contains dithizone, which can prevent the formation of melanin spots on the skin and prevent pigment production. Eating some broccoli regularly can also remove human endotoxin, enhance appetite and achieve skin whitening effect.
Broccoli should be put in cold water or hot water. Blanch broccoli before cooking to keep the color of vegetables and remove off-flavor, astringency and oxalic acid. At the same time, it is cooked faster, and it is easier to taste when cooking. Blanching is better, and it tastes crisp. It is more difficult to fry without blanching, or it is too rotten and raw, which may feel bitter and astringent.
Blanching broccoli will increase the loss of water-soluble nutrients, which is inevitable. But generally speaking, the advantages of blanching outweigh the disadvantages, so it is recommended to blanch before eating. Of course, you can eat it without blanching, and it's not poisonous.
How about broccoli?
1, break broccoli into small flowers and wash. Try to break it by hand, and don't cut it with a knife, because cutting it with a knife will drop a lot of debris and it will be troublesome to clean it up.
2. Boil a proper amount of water in the pot, boil the broccoli, blanch it for 2-3 minutes, take it out after discoloration, and drain it after cold water.
Matters needing attention in blanching broccoli
Scalding will increase the loss of water-soluble nutrients, so appropriate methods should be adopted to minimize the loss of nutrients.
Generally, broccoli is treated with boiled water and plenty of water for a short time, which can reduce the heat loss of nutrients. Because there is oxidase in plant cells, it can accelerate the oxidation of vitamin C, especially at the water temperature of 60℃ ~ 80℃. In boiling water, oxidase is unstable to heat and soon loses its activity. At the same time, there is almost no oxygen in boiling water, which reduces the loss of vitamin C caused by thermal oxidation.
1, blanch broccoli for not too long, otherwise it will lose its crispness and the salad will be greatly reduced.
2. After blanching, cold water should be injected immediately after fishing out to keep the color bright.
3. When drowning, you can choose to put one or two drops of oil in the pot to make broccoli greener.
4, when drowning, you can add some salt to facilitate the taste.
Do you use cold water or hot water for blanching broccoli?
Hot water can be divided into two types: cold water pot and boiling water pot. Broccoli should be blanched in hot water
1, cold water pot.
Cold water pot means that when water is boiled, raw materials and cold water are put into the pot at the same time. This method is suitable for bamboo shoots, radishes, potatoes, arrowheads, sweet potatoes and so on. In vegetables, because the astringency of these ingredients can be removed after being heated in a pot with water. Moreover, these things are relatively large and take a long time to heat. Therefore, if heated with boiling water, they will be undercooked internally and overcooked externally.
In meat, mutton with strong odor and blood stains, as well as the large intestine and internal organs of pigs are suitable for cold water. If these raw materials are heated in boiling water, the outside will shrink immediately, and it is difficult to eliminate the bloody smell inside, so it must be heated with cold water. The raw materials must be turned over several times to make them evenly heated. When the water boils, take it out as soon as possible, and don't heat it for too long.
2. Boiling water pot
Boiling pot is to boil the water in the pot first, and then put the raw materials into the pot. Among vegetables, this method is suitable for vegetables that need to keep bright color and taste, such as broccoli, rape, spinach, green pepper, celery, lettuce and bean sprouts. These vegetables are small and watery. If heated with cold water for a long time, the nutrients contained in the raw materials will be lost, the pigment will be destroyed, and the color and taste will also be destroyed. Therefore, it is recommended to wait until the water boils before putting it in for heating.
Cooking pot is also suitable for treating raw materials with small fishy smell and low blood volume, such as chicken, duck, tendon and square meat, which can be put into boiling water to remove fishy smell.