I bought fresh vegetables and wanted to make nutritious dishes, but I was always busy with life and couldn't even cook them when they were fresh and delicious. US registered nutritionist Steph Grasso shares a simple and practical kitchen tip —— blanching (blanching) vegetables and put them in the refrigerator. This method only takes a few minutes, which can extend the shelf life of vegetables by several months, greatly reducing the pressure of cooking.
Grasso said that the reason she recommended blanching vegetables is that it can help keep nutrients and keep ingredients fresh for longer, preventing them from withering in the refrigerator after a few days. "Boiling can prevent the enzyme that causes nutrient loss and retain the nutritional value." The method of blanching is to fry the vegetables for a short time, and then quickly add ice water to reduce the temperature. This process can stop enzyme activity, keeping the vegetables fresh, shiny, crisp and tender, while preventing nutrient loss.
Another registered nutritionist, Katherine Metzelaar, also agreed with the practice, pointing out that if the vegetables are chilled directly without blanching first, the enzymes in the vegetables will continue to work, resulting in nutrient loss. Therefore, the effect of cold-fried vegetables after blanching is similar to the processing method of commercially available cold-fried vegetables, which can ensure their quality and nutrition.
How long can cold vegetables be stored? Registered nutritionist Shana Spence said that vegetables that have been blanched can be kept in the cold pot for about eight months, but should be abandoned if there is a Freezer burn. This also explains that blanching vegetables can significantly reduce food waste. In addition, you can also refrigerate the rice in batches according to your needs, and use the appropriate amount each time to avoid excessive cooking and causing waste.
Banishing step1. Wash and cut the vegetables and prepare a basin of ice water.
2. Put the vegetables in boiling water.
3. Roll up the vegetables and put them in ice water immediately (1-4 minutes, depending on the type of vegetables).
4. After drying the moisture, put it in a refrigeration bag and store in a refrigeration warehouse.
Benzing timeLeaf vegetables (such as spinach): 1-2 minutesRotels (such as husband, cauliflower): 3-4 minutes
Note: If the blanching time is too long, the vegetables will become soft; if the time is too short, the enzyme will continue to act, affecting the preservation effect.
Precautions for blanching·Spread ice water in a small amount in batches to avoid the effect of dropping the temperature.・Precaution keeps the ice water cold so that the heating effect will be stopped quickly, otherwise the blanching effect will be reduced.
Tips for using cold vegetables after blanching・The cold vegetables do not need to be dried, and you can directly add them.・Avoid overcooking to avoid softening of taste.
・ Adjust the moisture ratio, because cold vegetables may release moisture during heating.
Responsible editor: Gu Zihuan