There are tricks to blanching green vegetables, and I will tell you 2 methods, green vegetables are tender and green to lock water, and nutrients are not lost

There are 2 ways to keep the greens fresh and green. The first method is to add liquor after the water is boiled; The second method is to boil the water, add salt and cooking oil, and then add the greens. Let's take a look at the specific method, suitable for all leafy vegetables, and you can choose one of the two to achieve a bright green effect.

【Blanched cabbage heart】

[Preparation materials]: 300 grams of choy sum, 3 garlic pieces, salt, oil, light soy sauce, or 15 ml of white wine.

[Specific method]: 1. Remove the old yellow leaves from the cabbage sum, cut off the old roots, and cut until the white heart is invisible. When choosing a cabbage sum, a white heart in the middle of the vegetable stalk proves that the greens are too old and should not be selected.

2. Soak the picked cabbage sum in rice washing water for 15 minutes and rinse well. Remove and drain.

3. Put an appropriate amount of water in the pot and bring to a boil, then put in a spoonful of salt, and drip in cooking oil, (or pour in 15 ml of liquor, choose one of the two.) Then put the greens into the pot, cover and cook for 1~2 minutes, then turn off the heat. If you like to eat soft snacks, you can cook it for a while.

The brine can form a protective film on the surface of the vegetables, so that the vegetables can maintain their bright color, and the oil can wrap the vegetables to further lock in the moisture and nutrients in the vegetables.

4. Pick up the blanched greens and put them neatly.

5. Peel and wash the garlic and chop it into minced garlic, put oil in a hot pan, put the minced garlic in, cook it over low heat, turn off the heat when you smell the garlic, pour in light soy sauce, and stir well.

6. Finally, pour the garlic sauce over the greens.

The simple blanching cabbage sum is ready, tender and verdant, the same as what the restaurant makes, and the nutrition is not lost. These two methods can be used to blanch vegetables, so try it quickly.

Tips:

Although it is said that when cooking, adding edible alkali can also keep the color of vegetables bright green, but alkali will destroy the nutrients in vegetables, so it is rarely used.