How to make delicious blanched vegetables

Eating meat frequently is the root cause of a person's weight gain, so for people who want to lose weight, they will eat vegetables with less fat and higher vitamin content during the weight loss process. Because green vegetables are essential foods in the process of weight loss, they contain a large amount of dietary fiber, which can promote gastrointestinal motility in the human body. Blanching green vegetables is also a very good cooking method. How to make them more delicious during the blanching process?

The secret to blanch vegetables to make them crispy:

Leafy vegetables

Tips for choosing

When purchasing, use leaves and stems as the basis for judgment. The leaves should be emerald green and not rotten or yellow. The fibers of the stems should not be too thick. You can fold them with your hands. If they cannot be broken, it means it is too old. In addition, you should also look for ones that have not been washed with water, as they can be preserved for a longer time.

Blanching tips

To make blanched vegetables taste good, throw them in as soon as the water boils, and take them out when the water boils again. Use the residual heat to fully cook the vegetables. After blanching, add 1 teaspoon of salad oil to block out the air to prevent oxidation and discoloration of the vegetables that affect appetite.

Preservation Tips

Never use sealed plastic bags to store green vegetables, as moisture retained in the bags will easily cause the leaves to rot. It is best to wrap them in newspaper so that they are breathable and the leaves are not likely to dry out, and they can be kept for an additional 1-2 days.

eggplant

Tips for selection: Smooth and firm surface is preferred.

The cooking trick is to make a few cuts on the surface before blanching. It will be cooked in 1 minute. However, please note that eggplant will turn dark purple once boiled or steamed.

Celery

Tips for selection: The greener the stem, the better, which means it has a higher water content and is fresher; if the stem is light yellow, it means it is older, the fiber will be coarser, and the taste will be bad. Cooking tips: There is a layer of very thick fibers on the surface of the stem, which must be torn off before cooking. It will be easier to tear off after blanching.

Broccoli

Tips for selection: Choose those with close spacing between flowers, dark green in color, and without blooming, which are relatively fresh. The trick to blanching is to first sauté the garlic, add water and fine sugar, and then add the broccoli to cook together. The blanched broccoli will be especially fresh and delicious.

Loofah

The trick to choosing melons is that they feel heavy when picked up, which means they have a high water content and taste crisp and refreshing. In addition, you can also judge whether the cut of the stem is fresh. If it is dry and black, it is not fresh. The trick to blanching loofah is to make it delicious, focusing on the preparation beforehand. There is a rough membrane on the surface of the loofah, which should be scraped off before blanching. The seeds in the middle will shrink easily after blanching and must also be removed in advance.

Wild Rice Bamboo Shoots

The key to selection is to judge by the incision. If there are black spots on the cut, or it appears spongy, it means it is too old and should not be purchased. Cooking tips: For bamboo shoots such as wild rice shoots or green bamboo shoots, you can blanch the whole shoot with the shell together, which will preserve the original flavor and make them taste sweeter. If you want them to cook faster, you can remove the shell before blanching.