Tips

Blanching is the key to keep green vegetables vibrant and fresh

Not only does this trick retain the vibrant green color of stir-fried vegetables, but it also enhances their crunchiness and flavor.

Administrator

25 February, 2024

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Green vegetables are a source of vitamins, fiber, and many good nutrients for health. Therefore, green vegetables always appear in daily meals.

Vegetables can be boiled, stir-fried, cooked in soup, or used for hotpot… depending on preferences and types.

One of the popular dishes made from vegetables is stir-fried vegetables. Stir-fried vegetables are both crispy and flavorful, which is always attractive to the taste buds.

However, when stir-frying vegetables at home, many people wonder why it turns dark as soon as it’s taken out of the pan. Therefore, the chef has a tip, when stir-frying vegetables, remember these 3 things to ensure that the vegetables will have a vibrant green color, and everyone will be impressed when it’s served on the table.

Rinse the vegetables

After picking off the stem and old leaves, the vegetables need to be washed with water. The chef suggests that if you only wash them like this, the green vegetables will still turn dark after stir-frying.

Therefore, when washing, you should add 1 teaspoon of salt and stir well, this not only cleans the insect eggs and impurities on the surface of the vegetables but also forms a layer of oxidized film that prevents the vegetables from turning dark.

Blanch the vegetables

After washing the vegetables, you can stir-fry them right away. However, there is still a luck factor that the vegetables may still turn dark. So, there is another step you should take, which is blanching the vegetables.

Put an appropriate amount of water into a pot, after it boils, add a teaspoon of salt and a few drops of cooking oil, then add the green vegetables and blanch for a few seconds. Then take them out, rinse them again with cold water so that the green vegetables do not change color and they will be brighter and crispy.

Stir-fry the vegetables with high heat

When stir-frying vegetables, many people think that they should stir-fry slowly with low heat to cook the vegetables. In reality, stir-frying vegetables this way will make the vegetables release a large amount of water, making them less crispy and less tasty.

Moreover, stir-frying vegetables for a long time over low heat can cause the vegetables to fade or turn dark, losing their vibrant green color.

Therefore, when stir-frying vegetables, it is recommended to stir-fry them over high heat to cook them quickly. This way, the vegetables will release less water, have a crispy texture, and retain their vibrant green color and delicious flavor.

Wishing you success in stir-frying vegetables!

Source: Thời báo văn học nghệ thuật

Frequently asked questions

Blanching is a process of plunging vegetables into boiling water for a short period of time, followed by an ice water bath to stop the cooking process. It helps to retain the vibrant color and fresh taste of green vegetables, while also reducing the risk of overcooking and making them easier to digest.

The blanching time depends on the type and size of the vegetable. For example, broccoli or green beans should be blanched for 2-3 minutes, while spinach or leafy greens may only need 30 seconds to a minute. It’s important to note that over-blanching can lead to a loss of texture and nutrients, so it’s best to follow recommended timings.

The ice water bath, also known as ‘shocking’, helps to stop the cooking process immediately and prevents overcooking. It also locks in the vibrant green color and crisp texture of the vegetables, making them more aesthetically appealing and retaining their freshness.

Yes, blanching is a great way to prepare vegetables in advance. After blanching and shocking, drain the vegetables and store them in airtight containers or freezer bags. They can be refrigerated for up to 3 days or frozen for several months. When ready to use, simply thaw and cook as desired.

Steaming is a similar process to blanching and can be used as an alternative method. It involves exposing vegetables to steam instead of boiling water, which can help retain nutrients. However, blanching is often preferred for green vegetables as it better preserves their color and texture.