Cooling zucchini without boiling water.

Most people like to blanch zucchini in a pot, but in fact, this is wrong, zucchini can be eaten directly, if the pot blanching will lead to zucchini taste deterioration, so the correct approach should be to add salt marinade, kill the excess water, zucchini will be more crispy. The best way to do this is to use a shredding tool and rub it into slightly finer shreds for a better flavor, but if you have a good knife you can cut it yourself.

You can use dried red chili pepper to choke the pot beforehand, then pour the chili oil on the zucchini silk, the taste is especially good, the seasoning sauce can be done according to personal preferences with, like to eat spicy can also add a little bit of chili pepper or chili oil.

How to choose zucchini:

1, according to the shape of the selection: zucchini will be called this name, is because it is some of the appearance of the gourd, but it is not in the middle of the depression part, the overall presentation of the state of the upper large and lower small, you should choose the lower part of the zucchini is larger.

2, look at the skin of the zucchini: fresh zucchini skin will have a layer of fluffy spines, touching a little bit of hand, after a few days of storage zucchini surface fluffy spines will fall off, can be from the point of zucchini freshness.

3, observe the color: the color of zucchini is probably two, one for the green-white, the other for the green, green-white zucchini suitable for wrapping dumplings, while the green zucchini is suitable for stir-fry.