One, not all vegetables have to blanch before frying, many vegetables if cold is required to blanch after the break and then cold.

Second, cabbage and cabbage do not blanch, can be directly fried and eat, if you want to eat cold, to blanch and then cold.

Third, cabbage can improve human immunity, prevent colds and ensure the quality of life of cancer patients. In the anti-cancer vegetables, cabbage ranks fifth. Fresh cabbage contains phytobactericides, antibacterial and anti-inflammatory effects on sore throat, trauma and swelling, mosquito bites, stomach pain, toothache has a certain effect.

Four, cabbage contains protein, fat, a variety of vitamins and calcium, phosphorus, iron and other minerals, eating helps to enhance the body's immune function, weight loss and bodybuilding also has a significance. Cabbage contains a lot of crude fiber, can promote intestinal wall peristalsis, help digestion.

Do blanch vegetables before the main two purposes:

One: vegetables growing in the vegetable field, some of which are vegetables such as parsley, leeks, etc., farmers are accustomed to the application of manure, so the vegetable roots and stems will be contaminated with a large number of pathogenic bacteria (Escherichia coli, dysentery bacillus, etc.), accidentally eaten can occur symptoms of poisoning.

So, after just rinsing the vegetables with water, they seem to be clean, but they can't completely remove the tiny bacteria. Fungus are intolerant of high temperatures, therefore, the rinse vegetables, into the boiling water scalded, fish out and then used for cold, eat only safe and healthy.

Two: some vegetables with astringent flavor, blanch to remove astringent flavor, for example, the toon itself has the astringent flavor of the trees, blanch on the texture of the slippery. At the same time, it should be noted that different vegetables blanching method is slightly different

Blanching is also divided into boiling water pot blanching and cold water pot blanching.

In vegetables, it applies to those ingredients that maintain a bright color and crisp taste, such as bok choy, spinach, green peppers and so on. These vegetables are small and contain a lot of water, if the cold water pot blanching is due to the heating time is longer, not only can not maintain the bright color of the vegetables, but also affect the taste of the crisp, which vitamins and other nutrients are also easy to be destroyed, so it must be in the water after boiling pot and heating with high heat.

Meat, for those fishy less, blood stains are also less food, such as, chicken and duck, hoof, square meat and so on. These foods in the water when boiling under the pot, can be decontaminated and deodorized.

The key to blanching in boiling water is: food in the pot slightly rolled that is removed. Especially leafy greens, the heating time should not be too long. Chicken, duck, hooves, square meat and other blanched water should not be discarded, can be used to make soup. Those easily discolored vegetables, such as bok choy, mung bean sprouts, etc., after blanching should be immediately placed in a bucket of cold water to continue to cool, otherwise the greens will turn yellow.