Bitter chrysanthemum is a vegetable with high nutritional value in life. Usually eaten cold. Do you need boiling water for a while before cooling?
Introduction of bitter chrysanthemum
Bitter chrysanthemum is also called "dog tooth dish" because its shape is uneven and looks like dog tooth.
Sophora alopecuroides has high nutritional value. Compared with other fruits and vegetables, Sophora alopecuroides has a high content of protein and a complete range of amino acids, so it is the first choice for human body to supplement amino acids and protein.
In addition, Sophora alopecuroides also contains many minerals such as calcium, phosphorus, potassium, zinc, copper, iron, manganese, etc. It is a huge natural nutrient bank and the top grade of human nutrition supplement.
Because Sophora alopecuroides may be contaminated with some impurities such as dirt, dust and parasites during the planting process, it must be cleaned before cooking, and it is best to soak it in salt water for a while to play a role in disinfection and sterilization.
Kuju Longshui
Sophora alopecuroides is blanched because it contains a lot of acidic substances. The human body will stimulate gastric parietal cells after eating, and blanching can effectively reduce the content of these acidic substances.
Although blanching can reduce the bitterness of bitter chrysanthemum, it will reduce the crispness of bitter chrysanthemum. If you want to keep the crispy taste without scalding, you can soak it in salt water 15 minutes or so, and then eat it cold.
Then wash the bitter chrysanthemum with clear water, so that the cold salad is not only safe to eat, but also will not affect the delicious taste of the bitter chrysanthemum.
If you are worried that it is not safe to eat bitter chrysanthemum raw, you can also blanch it first.
However, it is not recommended to blanch for too long, so as not to affect the taste and nutritional value of Kuju. Generally speaking, put the bitter chrysanthemum into boiling water, and the water can be fished out after boiling again.
In order to prevent the residual temperature from heating the Chrysanthemum morifolium, it is necessary to quickly soak the Chrysanthemum morifolium in cold water or soak it in cold water after taking it out to prevent the Chrysanthemum morifolium from going bad.
Under the condition of freezing (-65438 08℃), the activities of most enzymes and microorganisms can be effectively inhibited.
The storage time of bitter chrysanthemum can also be extended as much as possible, so if it is inexhaustible, it can be blanched and stored in the refrigerator.
However, because there are still some "cold-tolerant" bacteria in the freezer, bitter chrysanthemum will deteriorate if it is left for too long, so it is better to eat it as soon as possible.