Different blanching methods for various ingredients Essential steaming procedures in cooking
Blanching is Ingredients During cooking, especially Salads An essential procedure. This seemingly simple step has a very important effect on the color, aroma, and taste of the finished dishes, especially. And blanching is actually not as simple as you imagine, don't believe me~~
- Leafy vegetables, easy-to-cook vegetables -
Representative ingredients:Spinach,Chinese cabbage,Lettuce,Celery,Bamboo shoots,Sprouts,Wood ear mushrooms,Broccoli,Green beans
Blanching function:
1. Can make the color of the ingredients more vibrant;
2. Reduce the original bitterness and astringency of the ingredients;
3. Can shorten the subsequent cooking time, especially salads, blanching can be eaten directly;
4. Can kill and disinfect certain ingredients, remove pesticide residues;
5. Can remove most oxalic acid from the ingredients, avoid combining with calcium to form stones, affecting the absorption of calcium.
Blanching method: Boil water blanching. Heat water to boiling → put in cleaned ingredients → water boils again and remove (e.g. beans need to be blanched for a longer time) → blanching water over cold water → drain and reserve
Blanching Chinese cabbage
1. After heating the water to boiling, add cleaned Chinese cabbage, remove after the water boils again (no more than 2 minutes).
2. After removing the Chinese cabbage, pass it through cold water and reserve.
Blanching broccoli
1. After heating the water to boiling, add cleaned broccoli, blanching for about 1.5 minutes is sufficient.
2. After blanching, remove the broccoli, pass it through cold water and reserve.
Blanching wood ear mushrooms
1. After boiling water, add cleaned wood ear mushrooms, blanch until the water boils again.
2. After removing, pass it through cold water and reserve.
Practical tips:
1. Leafy vegetables and easy-to-cook vegetables should be blanched in boiling water, heat on high flame, the amount of water should cover the ingredients, short blanching time can reduce the loss of nutrients;
2. Add an appropriate amount of salt to the water, which can slow down the speed of soluble nutrients diffusing into the water, reducing the loss of nutrients;
3. Try to maintain the integrity of the ingredients before blanching, reduce the contact area of the ingredients with water, also reduce the loss of nutrients;
4. Add a little cooking oil to these ingredients when blanching, to prevent the chlorophyll from being destroyed by the enzyme, so that the vegetables can maintain a bright color, and the dishes will also be very fragrant;
5. The temperature of the vegetables after blanching is relatively high, when it leaves the water, it will oxidize with the air, so the blanched vegetables should be passed through cold water or cooled quickly, to reduce the loss of nutrients;
6. The blanched vegetables should be cooked as soon as possible, if you don't want to cook immediately, you can add some cooked oil, to prevent the moisture Steam away, and also prevent vegetables from turning over and losing nutrients.
- Not easy to cook vegetables -
Representative ingredients:Potatoes, Carrot , Radish
, Yam
Blanching function:
1. Can reduce the subsequent cooking time of the ingredients;
2. Can kill the microorganisms and eggs on the surface of the ingredients, and has some detoxifying effects on certain ingredients.
Blanching method: Cold water blanching. Place cleaned ingredients in cold water in the pot, heat together → stir the ingredients during heating → remove
Blanching potatoes
1. Wash and peel potatoes, then cut them into dice, put cold water in the pot, blanch after according to the size of the potatoes.
2. After blanching, no need to pass through cold water, can cook immediately.
Practical tips:
Large and not easy-to-cook vegetables need to be blanched in cold water, because only cold water entering the pot and heating together can remove the odor, and at the same time avoid the situation of outer softening and inner not cooked when boiling water blanching.
- Livestock and poultry -
Representative ingredients:Bone, Chicken piek,Pork ribs Blanching function:
1. Can remove the blood and impurities from the meat, making the meat more tender and delicious.
2. Can remove the odor of the meat, making the meat more fragrant.3. Can shorten the cooking time of the meat, saving time and energy. 4. Can improve the taste of the meat, making the meat more delicious.
Blanching method:
1. First, blanch the meat in boiling water for a short time (about 5-10 minutes), then rinse with cold water to stop the cooking process.2. Blanching is not a thorough cleaning process, but a way to improve the taste and texture of the meat.
3. The blanched meat can be used directly for cooking, or further processed into other dishes.
4. Blanching is not a substitute for marinating, but a way to enhance the flavor of the meat.
5. Blanching is not a substitute for pickling, but a way to improve the texture of the meat.
6. Blanching is not a substitute for roasting, but a way to improve the flavor of the meat.
7. Blanching is not a substitute for stewing, but a way to improve the texture of the meat.8. Blanching is not a substitute for frying, but a way to improve the flavor of the meat. 9. Blanching is not a substitute for grilling, but a way to improve the flavor of the meat.
10. Blanching is not a substitute for steaming, but a way to improve the texture of the meat.
11. Blanching is not a substitute for braising, but a way to improve the texture of the meat.
12. Blanching is not a substitute for deep-frying, but a way to improve the flavor of the meat.
13. Blanching is not a substitute for stir-frying, but a way to improve the texture of the meat.
14. Blanching is not a substitute for roasting, but a way to improve the flavor of the meat.15. Blanching is not a substitute for braising, but a way to improve the texture of the meat.16. Blanching is not a substitute for deep-frying, but a way to improve the flavor of the meat. 17. Blanching is not a substitute for stir-frying, but a way to improve the texture of the meat.
18. Blanching is not a substitute for roasting, but a way to improve the flavor of the meat.
19. Blanching is not a substitute for braising, but a way to improve the texture of the meat.
20. Blanching is not a substitute for deep-frying, but a way to improve the flavor of the meat.
Which ingredients need to be blanched
1. Cruciferous vegetables: such as broccoli, cauliflower
Cruciferous vegetables are better after blanching, and the cellulose is easier for the human body to absorb.2. Vegetables with high oxalic acid content, such as: spinach, celery Excessive intake of oxalic acid will affect the absorption of calcium in the human body, and will also increase the risk of stones.3. Celery vegetables, such as: large head cabbage
Celery contains a substance called thioglucoside, which can generate volatile mustard oil when hydrolyzed, which has the effect of promoting digestion and absorption.
4. Wild vegetables, such as: bitter melon, purslane
Wild vegetables may contain pesticide residue, wastewater pollution, so they must be blanched before cooking.
5. Wood ear mushrooms
Wood ear mushrooms need to be soaked before cooking, which can absorb a lot of water, blanching can help remove the water, and will not cause the pot to pop when fried later.6. Green beans
Green beans contain saponins and blood coagulation, if not cooked, it is very easy to cause poisoning, in addition, green beans also contain nitrite and trypsin, which can stimulate the human intestines and stomach, causing gastrointestinal discomfort.
7. Mushrooms
Mushrooms need to be blanched before cooking, which can remove their bitter taste.
8. Yellow
Chrysanthemum
Also known as golden chrysanthemum, contains autumn water lily toxin, which can poison the human intestines and urinary system, threatening human health, so it must be blanched first.
Which ingredients can be used after blanching
1. The soup after blanching vegetables cannot be used.
The soup after blanching vegetables not only contains oxalic acid, but also contains some remaining pesticide residues, or nitrite. So it must be discarded.
2. The soup after blanching animal meat can be used.
In the process of blanching the meat, the surface foam is removed, and the soup after blanching the meat can be used as a broth.
- Little Auntie's advice~~
1. The blanching time should be based on the texture and size of the ingredients, different ingredients should be blanched separately.2. For ingredients with special odors, they should be blanched separately from other ingredients, to avoid affecting the flavor of other ingredients. 3. When blanching, first blanch the ingredients with a smaller flavor, and then blanch the ingredients with a larger flavor, to avoid mixing flavors.
4. Blanching should be done in a water bath, not in a pot, to prevent the ingredients from sticking to the pot.
5. Blanching time should be short, generally no more than 1-2 minutes, to prevent the ingredients from becoming overcooked.6. Blanching water should be used for blanching, not for cooking, to prevent the ingredients from becoming overcooked. 7. Blanching water can be used for making soup, but should not be used for cooking other dishes.8. Blanching water should be discarded, not reused. 9. Blanching water should be discarded, not reused.
10. Blanching water should be discarded, not reused.
11. Blanching water should be discarded, not reused.
12. Blanching water should be discarded, not reused.13. Blanching water should be discarded, not reused. 14. Blanching water should be discarded, not reused.
15. Blanching water should be discarded, not reused.16. Blanching water should be discarded, not reused. 17. Blanching water should be discarded, not reused.
18. Blanching water should be discarded, not reused.
19. Blanching water should be discarded, not reused.20. Blanching water should be discarded, not reused.
21. Blanching water should be discarded, not reused.115. The blanching water cannot be used for other dishes.
6.Wood ear mushrooms
Wood ear mushrooms need to be soaked before cooking, as they absorb a large amount of water. Blanching helps to remove this water, and also prevents them from becoming soggy when stir-fried.
7. Green beans
Green beans contain saponins and blood clotting agents, which can cause poisoning if not cooked properly. Green beans also contain nitrates and proteases, which can irritate the digestive system and cause stomach upset. Therefore, it is best to blanch green beans before eating. When blanching, you can add a little alkali. The waxes and resins in green beans only dissolve in hot alkaline water.
8. Yellow Chinese cabbage
Yellow Chinese cabbage Also known as golden needles, it contains colchicine, which can poison the digestive system and urinary system, posing a threat to human health. Therefore, it is essential to blanch it first.
- Can the blanched water be used after blanching?-
1. Blanched vegetable water: Cannot be used.
Besides oxalic acid, blanched vegetable water can also dissolve residual pesticides or nitrates that have accumulated during storage. Therefore, it should be discarded.
2. Blanched animal food water: Can be used.
During the blanching process, remove the foam on the surface of the ingredients, and then use the blanched water of the ingredients as a stock.
- Little Editor loves to talk~~
1. The blanching time should be determined according to the texture and size of the ingredients. Different ingredients should be blanched separately.
2. When blanching, separate ingredients with strong odors from other ingredients to prevent them from affecting the taste of other ingredients. When blanching, blanch small-flavored ingredients first, then large-flavored ingredients, to avoid mixing flavors.
3. Blanch dark-colored ingredients separately from light-colored ingredients to avoid damaging the original color of the ingredients.
Do you feel like you have mastered many secrets and techniques?
In the future, you don't have to worry so much when cooking~~
