These 9 Vegetables: You Must Know Them – Blanching Them Before Cooking Makes Them Tastier and Healthier
Cooking tips for a new housewife, most housewives won't understand, clever housewives will know.
Due to the special situation this year, from the Spring Festival to now, basically everyone is in a state of self-isolation. After the first 14 days, we are now in the second 14-day phase. For most people, except for inconvenience, there is no significant impact on life. However, for those who always order takeout in their daily lives, it's a disaster. They can't get takeout, and they don't know how to cook. They buy vegetables and learn how to process them immediately, which is good or bad, but they don't know how to process the vegetables. Therefore, I'm going to share some tips that require 'one extra step' for vegetables, so you can make delicious food without being helpless.
1Long beans
Long beans are called 'bean vegetables' here, a foreign species. They are said to originate from Africa, but now they are one of the vegetables we commonly eat. When cooking long beans, they are not easy to ripen. Therefore, before cooking, you must blanch them once. This not only makes it easier for the vegetables to enter the pot and makes it easier for the human body to absorb nutrients.
2Eggplant
Eggplant is one of my favorite ingredients. My favorite eggplant dish is Fish-Fragrant Eggplant Stew. I believe many people also like eggplant because it's particularly appetizing after stir-frying. However, when processing eggplant, eggplant is easily oxidized and turns black. In this characteristic, if not processed in time, it not only affects beauty but also affects flavor. Therefore, when you split the eggplant, you should immediately blanch it once. If you are worried about being overweight, blanching is also possible.
3Bamboo Shoots
Bamboo shoots were once a dish loved by poor people. Now they have become a delicacy experienced by everyone. A pound of bamboo shoots can rise to dozens of dollars, which is comparable to eating meat. However, at this time every year doesn't affect those who love it. Bamboo shoots are only available for tasting during the spring period. When preparing to enter the pot, bamboo shoots must be blanched. Blanching is to remove its odor and the nitrate content in it. These substances are harmful to health, so remember to blanch.
4Spinach
Spinach gives people an impression of a blood-boosting vegetable, because spinach contains a lot of mineral elements. Iron element is a star. However, when you eat spinach to boost blood and health, it may also affect your health. This is because spinach contains a lot of oxalic acid. If you don't blanch it and eat it with other foods frequently, it may induce the formation of stones. So you must pay attention!
5Bitter Gourd
Why did we also include bitter gourd in the blanched vegetables? Because women don't like to eat bitter gourd! Besides using salt to pickle bitter water, you can also blanch it before cooking.
6Lotus Root
Lotus root is rich in nutrients and contains a high amount of starch. After peeling and slicing, if not processed in a timely manner or cooked, it will oxidize and discolor. Therefore, I suggest blanching it before cooking. No matter what kind of cooking you do, you don't have to worry about lotus root changing color and affecting beauty.
7Bamboo Shoots
Bamboo shoots are loved by pandas and even Uncle me. However, bamboo shoots have a drawback that they are easily fiberized, so it's more important to maintain the tenderness of bamboo shoots. For example, the processed bamboo shoots you like are one of the processed products. Therefore, whether you eat fresh bamboo shoots or processed bamboo shoots, it's best to blanch them once to remove the oxalic acid and processing ingredients.
8Tofu
Tofu is a common ingredient. Many novices complain that tofu is too soft and breaks when entered into cooking! In fact, you can blanch tofu once before cooking. This not only makes it healthier but also makes it easier to make.
9Water Spinach
A dish that's good for eating rice and noodles. When stir-fried, add a spoonful of scallion oil. It's really a dish that can replace meat. Whether it's texture or flavor, it's top-notch. Water spinach should be blanched in boiling water before stir-frying. Not only does it make the color greener and crisper when stir-fried, but it also tastes better. The above are common tips for family kitchens. You must remember them.
Follow @Beidiyue to grasp the latest information on food releases. Here you can find all kinds of delicious food making, including home-style dishes, banquet dishes, local snacks, nourishing soups, baking and travel shopping.
This text and graphics are original creations of @Beidiyue, and unauthorized transfer and theft of images are strictly prohibited. The author reserves the right to pursue legal liability.
