<h1>Do you want to blanch the vegetables? Keep in mind the "two taboos", fresh and fragrant, juicy and not astringent</h1>
In March, spring is warm and blossoming, and wild vegetables can be seen in the southern fields, and I remember that when I was young, in the early spring, we would carry a small basket and meet a few sisters to go out to dig wild vegetables.
After returning home, my mother carefully washed the cabbage, and then put it in the pot to blanch it, chop it, mix some meat, small balls, or buns, dumplings, wontons, tangyuan, etc., in short, the cabbage with meat to make the filling, we ate it so fragrantly.
Cabbage in many wild vegetables is the most fragrant, rich in nutrients, cabbage contains relatively high protein, calcium content is also particularly high, the crude fiber, carotene and vitamins contained in the human body is the nutrients needed, so the saying "March three, cabbage as the elixir." So in the spring you must not miss a good time to eat cabbage.
<h1>Should the cabbage be blanched before cooking? Mom blanched every time, why? </h1>
1. It contains a lot of oxalic acid, affects the absorption of calcium and iron, easily reacts with calcium ions in the human body, generates calcium oxalate and other stone substances, affects the absorption of calcium and iron, destroys the function of the gastrointestinal tract, and blanchs water to remove oxalic acid.
2. The cabbage itself is non-toxic and the nutritional value is also very rich, but due to the uncertainty of its source, there will be pesticide residues, wastewater and waste gas pollution, etc., so it is necessary to be careful, first blanch the water and then cook it to eat with confidence.
Vegetables with high oxalic acid, such as wild vegetables, spring shoots, and spinach, need to be blanched with water to remove oxalic acid and remove astringency before eating.
Understand this truth, but also remember the "2 points", the dish stuffing, only fresh and tender, juicy and not astringent. This is also what I learned from my mother, believe me, use this method is simple and easy to operate, the taste is good. Let's take a look
<h1>Preparation method of spiced vegetable filling:</h1>
Step 1:
Noo Hong now lives in the north, the weather is still very cold, the temperature is around 0 degrees, there is some snow outside, so there is no fresh cabbage to eat, but I bought some dried cabbage online, first soaked the dried cabbage in warm water for more than ten minutes, soaked soft and then fished out clean and chopped.
The preparation method of dried vegetables is to first pick and wash, blanch, and then dry, so there is no need to blanch the water again.
Step 2:
The time to pickle the cabbage first comes to process the meat filling. Minced meat, put salt, sugar, oyster sauce, soy sauce and white pepper mixed well, and then into the meat filling, this step is very important, if there is a broth is best to use broth, no broth use water, or onion ginger water, hit the water of the meat filling will be juicy and tender.
Step 3:
It is crucial to pour hot oil on the minced shallots and ginger to stimulate the aroma of the shallots and ginger, not to use cold oil, and then mix well, and the meat filling will be adjusted.
You can also beat an egg with a boiled stuffing and no wood. If you want to eat it with soup, don't beat the eggs in it.
Step 4:
Then put the minced cabbage into the meat filling and mix well, and the meat filling will be adjusted.
Note that you must first adjust the meat filling, and then put the dish into the meat filling and mix well, not mix the meat together.
Another point of attention is that if the dish is very small, the salt in the meat filling is enough, the dish should not add salt, if the oil in the meat is enough, and the meat is relatively fat, there is no need to beat the oil in the cabbage.
<h1>Remember the "2 big taboos", the cabbage filling is fresh and tender, juicy and not astringent</h1>
1, avoid the cabbage without blanching water directly mixed with filling
After the cabbage is blanched in boiling water, the oxalic acid and unclean things are removed, there is no bitterness and astringency, and it is safe to eat and has a good taste.
2. Avoid mixing cabbage and meat before seasoning
The meat should be seasoned separately and then mixed. The meat filling should be adjusted in the order given above, and then put in the cabbage, so that the meat filling of the cabbage will not have a fishy taste, and the dish will not produce too much water.