#健康养生#
In the world of cooking, each ingredient has its own unique handling and cooking techniques. Blanching, as a common pre-treatment step, is essential for some ingredients. Blanching not only removes impurities and odors from the ingredients, but also keeps the ingredients taste and nutrients better.
First of all, leafy greens are one of the ingredients that must be blanched. Green leafy vegetables often contain more oxalic acid and pesticide residues, which can be removed by blanching. At the same time, blanching also keeps the leafy greens bright in color and crisp in texture. When blanching, you can put the vegetables in boiling water, remove them immediately after boiling them slightly, and put them in cold water to cool, which can maintain the nutrition and taste of the vegetables to the greatest extent.
In addition to leafy greens, soy products are also ingredients that must be blanched. Soy products are prone to beany odor during processing, and this odor can be removed by blanching. At the same time, soy products contain some antinutrients, such as trypsin inhibitors and phytic acid, which can affect the body's digestion and absorption of protein. Blanching can destroy the structure of these antinutrients and improve the nutritional value of soy products. When blanching soy products, you can add a pinch of salt or white vinegar, which can help remove the beany smell and odor.
Seafood ingredients also need to be blanched before cooking. Seafood may contain some bacteria and parasites, and blanching can kill these harmful substances and ensure food safety. At the same time, blanching can also make the seafood cleaner and fresher, removing fishy smells and odors. When blanching seafood, you can add seasonings such as ginger slices, green onions, and cooking wine, which can remove the smell and enhance the taste of the seafood.
In addition, there are some meat ingredients that also need to be blanched before cooking. For example, red meat ingredients such as pork and beef can be blanched to remove blood and fishy smell before cooking. When blanching, you can put the meat ingredients in cold water, heat until the water boils, skim off the foam, and then remove and wash. In this way, the processed meat ingredients are cleaner and more hygienic when cooked, and the taste is better.
It is also worth mentioning that some root vegetables also need to be blanched before cooking. These vegetables, such as potatoes and yams, contain high starch and mucus substances, which can be removed by blanching, making the vegetables more refreshing and tasty. When blanching root vegetables, you can cut the vegetables into chunks or slices, put them in boiling water and cook them for a while, and then remove them.
There are also some precautions to keep in mind when blanching. First of all, blanching should not be too long, so as not to destroy the nutrition and taste of the ingredients. In general, leafy greens and soy products are blanched for a shorter period of time, while meat and root vegetables are blanched for a slightly longer time. Secondly, use boiling water when blanching, which can remove harmful substances and odors from the ingredients more quickly. At the same time, the blanched ingredients should be taken out in time to cool to maintain the taste and nutrition of the ingredients.