Purple kale cold do not need to be blanched with boiling water.

Many vegetables are blanched before cooking, such as spinach, cabbage, broccoli, these vegetables are blanched first, because most of these vegetables contain oxalic acid, so it is necessary to blanch, and blanching will keep the color of the vegetables bright. So many people think that purple kale should also be blanched, in fact, this is not true, purple kale does not need to be blanched. Nutrition experts recommend not blanching purple kale when it is cold, which ensures that the body absorbs the maximum range of nutrients from the purple kale.

The correct way to do cold purple kale is actually do not need to blanch, life in many people in the making of this dish, are afraid of not flavorful, the purple kale cut into the pot after blanching, and then cold, so that the taste of the texture out of it is not tasty at all.

Selection tips

1, weight

Quality of the purple kale into the hands of the feeling more heavy, which indicates that the purple kale inside the water is more sufficient, eat up the taste is particularly good; and the quality of the purple kale is not good will be lighter, eat up the feeling of the juice is insufficient, the taste of the poor.

2, look at the appearance

Fresh purple kale color is more bright, and shiny; while the poor quality of purple kale color is more dull, and does not bring luster.

3, shape

There are three types of purple kale, of which the flat head type and round head type are the best. These two types of purple kale ball large, firm and fat, vegetable rate is particularly high, eat up the flavor is particularly fresh. The pointed-head type is inferior in comparison. In the same variety, you should choose the ball tight, hard to touch the hand is the best.

The above content refers to the apple green health network - cold purple kale with blanching it