For example, Xiaobian, I often do it at home. What I often do is blanch. I also have certain skills to cook vegetables that have been blanched. Blanching meat food can lock nutrition. If the water temperature is too low, it will be put into the pot, which will easily lose the nutrition to the water and lose the crisp and tender taste. The time of blanching is not easy to grasp. Recently, I learned some tips to share with you.
1. Stem and leaf vegetables, such as celery, rape, vegetable core, etc., put into boiling water, when the color turns green, you can pick it up.
2. Flower vegetables, such as cauliflower, broccoli, etc., are put in when the water boils, and then taken out when the water boils again.
3. Thick stem root vegetables, such as radish, Chinese cabbage, wax gourd, etc., when the water boils, put it in, transparent can be fished out.
4. Raw meat: such as pork, chicken, etc., put it in when the water is boiling, and remove it when there is a large amount of foam on the water.
5. Squid and other mollusks: when the water boils, put it in until you can pierce it with chopsticks.
6. Mixed vegetables: such as carrots, quail eggs, cucumbers, etc., put them into the water when boiling, and take them out in three minutes.
Share: when vegetables are gradually heated and cooked, vitamin C will be lost, but after blanching in boiling water, 80% of vitamin C will be preserved. Moreover, the taste is crisp and tender, and it is easier to taste. When blanching, add a little oil and salt, which can lock oil and water, and taste better. Generally, it is better to add 20-30g edible oil to 500g vegetables.