2, the reason for blanching

(1) Toon is a vegetable containing nitrite. The content is higher than ordinary vegetables. If it is boiled in water or boiled in boiling water, some nitrites can be removed, making it easier to eat.

(2) Toon contains polyphenols and phenol oxidase, which will turn brown under air oxidation. Boiling water can inhibit the activity of oxidase. It does not easily turn brown during cooking and storage, and the color remains green.

(3) There are advantages and disadvantages. When hot, the polyphenols in the toon will dissolve in the water and cause loss. Of course, the unique aroma of the toon will also lose part of its aroma. Therefore, blanching must be fast and not too long. It's time to cook, and there is an easy and convenient way to do this, and that is to put the tostones in a larger container, simply bring the boiling water to a boil, cover the pot with a lid, and then cook it over a moderate heat for about 20 seconds, remove it, instead of putting the tostones into it. Boiling in water.