Now that many friends are banned from home, they must have begun to learn to cook, right? A few days ago, the colleagues of the small inspection were still asking me, in the end which vegetables need to be boiled, this girl used to be the lord of ten fingers that did not stick to the Yang Spring Water, and she had to give her a science popularization, so here I also talked to the big guys about science, what vegetables need to be boiled.
First of all, we need to figure out why we should blanch the water when cooking?
Because blanching water can make the color and taste of vegetables more delicious, reduce astringency, bitterness and spicy taste, and can also be sterilized and disinfected. And the blanching water of the meat can go fishy and remove the blood foam. Finally, blanching water can also better maintain the taste of food and shorten the cooking time.
So what ingredients need to be blanched?
There are the following:
The first is a dish with high oxalic acid
Such as: spinach, amaranth, russet, bamboo shoots spinach, hollow cabbage, amaranth, amaranth, bamboo shoots, celery, garlic seedlings, artemisia annua, etc.
Vegetables with high oxalic acid will affect the absorption of calcium and will be a little astringent to eat, and blanching water can make oxalic acid dissolve in water.
The second is nitrate-containing dishes, such as: toon, bracken artemisia, celery, amaranth, hollow cabbage, toon and so on.
Vegetables containing nitrates are easy to form harmful substances in long-term storage, nitrates and oxalic acid are soluble in water, and blanching water can promote dissolution
The third is a hard dish that is not easy to fry. Such as: kale, cabbage, mustard, broccoli, celery, lettuce, bitter melon and so on. For harder dishes, blanching water is easier to fry and shorten the cooking time.
The fourth is meat, and this meat inspection should be explained separately. Large pieces of meat blanching water can remove blood water, remove fishy, remove foam.
The last category is seafood, in Guangdong like to eat incandescent shrimp, incandescent cuttlefish, etc., in fact, incandescent is blanched direct dipping sauce to eat. This preserves the original taste of seafood.
And this meat blanched water, small inspection to say 2 sentences alone. It is usually a pot under cold water, the purpose is to remove the "blood water" in the meat. This "blood water" is not really blood, its main substances are myoglobin, a small amount of oil and some impurities, which will dissolve some fishy substances.
As the water temperature rises during the heating process, the oil slowly dissolves, and myoglobin acts as a surfactant, creating foam that is wrapped in grease, water vapor, air, and eventually foam.
If the hot water is under the pot, the protein of the outer layer of the meat block will quickly degenerate and shrink in the next pot, resulting in the internal "blood water" cannot be dissolved, but can not achieve the fishy effect. Blanching water can also reduce the foam of meat after cooking, making the soup clearer and clearer, and improving the look and feel of the dish.
Of course, some vegetables can be more flexible, such as bracken contains a certain amount of protofern, which is not a plant toxin, but is classified as a class 3 carcinogen by the International Agency for Research on Cancer (IRAC) under the World Health Organization (there is no evidence, but it may be carcinogenic).
Along with it, sudan red no. 1, diesel (light distillate), hair coloring products (for personal use) and so on are listed as Class 3 carcinogens.
Although the carcinogenicity of protoferns is uncertain, for the sake of safety, it is best to blanch bracken in boiling water before cooking bracken, and to cook it thoroughly.
You can also say that the foam fungus. Fungus itself is not toxic, but it is very easy to breed bacteria and mold during the foaming process, and it is easier to produce toxins. We have tested the microbial content of our own foam fungus & supermarkets, and the results are not optimistic. After a long time of foaming, the total number of colonies directly "exploded":
Finally, let's talk about the tips of boiling water
1. Vegetables
Generally boiling underwater pot, it is recommended to first put down the stem, and then put down the leaves, add some oil and salt, so that the dish can maintain a clear taste and color
2. Meat
Generally, under the pot of cold water, slowly boil the blood water foam. When blanching water, you can add some green onions, ginger, cooking wine, etc. to help get fishy
3. Seafood
Generally boil underwater, cook for 2-3 minutes
1. Remove odor/remove fishiness
Target: Pork, beef, lamb, etc
Blanching method: under the pot of cold water, completely cut off and fished out
In general, pigs, beef, lamb, etc. will have a blanching step before the formal stew and stir-frying.
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