The nutritional value of shepherd's cabbage is extremely high, rich in dietary fiber, and it can also enhance human immunity, but shepherd's cabbage is delicious and seasonally so strong, how can we preserve it to ensure its nutrition and delicious taste? Today, I will share the method of preserving the shepherd's cabbage to ensure that it will not be bad for half a year, and the taste is as delicious as the freshly picked one.
1. The freshly picked shepherd's cabbage must be disposed of in time, I just put it in the refrigerator for two days because I was lazy, and the leaves were a little yellow. Because shepherd's cabbage is also growing, and the leaves are more complex, there is a lot of soil and weeds, so be sure to clean it up and wash it several times.
Boil a pot of boiling water, put a spoonful of salt in the water, put the washed shepherd's cabbage in the boiling water and blanch for 30 seconds. The time must not be too long, otherwise the shepherd's cabbage will become very soft and tasteless.
Take out the shepherd's cabbage and put it in cold water to cool, preferably twice through cold water, so that the shepherd's cabbage can cool down quickly.
If there is a lot of shepherd's cabbage, it must be cooled thoroughly many times, otherwise as long as there is a little temperature, a large number of shepherd's cabbage will change color when covered together, and it will also affect the taste.
After cooling, take out the water control and then pinch out a part of the water by hand, reduce its volume and reduce the storage space, the water does not need to be squeezed particularly dry, and a part of the water will be lost when stored in the refrigerator, and the taste will be firewood when you take it out and eat it.
Put the good shepherd's cabbage into the refrigerator in a fresh-keeping bag and freeze it, take it as you eat, soak it in cold water for 3 minutes when you eat, it can be super soft, and then the shepherd's cabbage buns and shepherd's cabbage dumplings are delicious for you to play!