Vegetable Hot Water has a knack of keeping nutrients from losing
1. Full firepower, sufficient water and short time
The strong firepower keeps the water boiling all the time, and enough water ensures that it will not cool down by adding water in the middle. In boiling water, the oxidase in vegetable quickly loses its activity and there is almost no oxygen in boiling water, thus increasing the oxidative loss of vitamin C and other nutrients.
2. Refueling with salt
If a small amount of salt is added before the vegetable is put into the boiling water, the vegetable will be in a relatively balanced environment of intracellular and extracellular concentration, and the speed of its soluble components dispersing into the water will slow down. After adding oil to vegetables, the oil will be wrapped around the vegetables, blocking the contact between water and vegetables to a certain extent, increasing the spillover of water-soluble substances, while avoiding the destruction of chlorophyll by oxidase, and maintaining the bright color of vegetables.
3. Cooling of cold water
If blanched vegetables are immediately used for cooking, no super-cold water is needed. If they are temporarily placed, they should be quickly cooled by cold water. After blanching, the temperature of vegetables is relatively high. When the water comes out, it contacts with oxygen in the air. Thermal oxidation is easy to occur, which results in the loss of nutrients. This is especially clear for green leafy vegetables. Therefore, the vegetables after hot water should be cooled and cooled in time. They can pass through the cold water, maybe put into the cold water, and then be fished out immediately. It should be reminded that hot vegetables, even if cooled by cold water, can not be kept in the air for a long time. It is better to stop cooking immediately after they are salvaged.
The article originates from: Vegetable Distribution Company