Blanching is one of the most commonly used cooking methods. It not only makes vegetables crispier, removes oxalic acid and astringency, but also makes them safer. There are 6 key points to pay attention to during the blanching process. Here are the 6 steps to deliciously blanched vegetables.
First, use enough water.
The minimum amount of water for blanching vegetables should be enough to completely submerge them. Insufficient water will extend the blanching time and affect the texture and taste of the vegetables. Additionally, add a moderate amount of vegetables at a time. If you have a large quantity to blanch, it's recommended to do it in several batches to prevent the water temperature from dropping too much due to the volume of vegetables.
Second, don't cut them too small.
Vegetables cut too small can easily lose their original aroma. If they are then blanched, their vitamins and minerals will be lost in large quantities. Therefore, when blanching vegetables, try to keep them as whole as possible.
Third, use high heat.
Sufficient heat can keep the water boiling continuously. In boiling water, the oxidase in vegetables quickly loses its activity, thereby reducing the oxidation of nutrients like vitamin C. Moreover, boiling water contains almost no oxygen, which also reduces the thermal oxidation loss of nutrients. Therefore, you must wait until the water is boiling before quickly adding the vegetables, and make sure to submerge them completely to minimize contact with oxygen.
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Fourth, keep the time short.
If vegetables are left in the water for too long, they will be boiled, which will affect their color, aroma, and flavor, and will also intensify the loss of vitamin C and minerals. Generally, you can remove them as soon as their color begins to change slightly.
Fifth, add a little salt.
During the blanching process, water-soluble nutrients in vegetables, such as vitamin C and B vitamins, will leach into the water. However, if you add 1% salt to the boiling water, creating a solution similar to physiological saline, the vegetables will be in an environment where the concentration inside and outside the cells is relatively balanced, and the rate at which soluble components diffuse into the water will slow down. But remember, do not add too much salt; just a small spoonful for a large pot of water is enough. Additionally, you can add a couple of drops of oil to the boiling water. This not only prevents oxidase from destroying chlorophyll but also helps maintain the fresh, bright color of the vegetables.
Sixth, cool in cold water.
Blanched vegetables are quite hot. When taken out of the water and exposed to oxygen in the air, they undergo thermal oxidation, leading to nutrient loss, which is especially significant for green leafy vegetables. Therefore, blanched vegetables should be cooled promptly. You can plunge them into cold water, but be sure to remove them immediately to avoid further nutrient loss. It should be noted that if the blanched vegetables are to be stir-fried directly, you do not need to rinse them in cold water, but they should not be left in the air for long. It's best to remove them and start cooking right away.
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