Blanching is an oft-mentioned step in the process of cooking kidney beans. So, why blanch? Blanching not only removes impurities and odors from the kidney beans, but also makes it easier for the kidney beans to absorb the flavor during the subsequent cooking process, maintaining their bright color. What's more, blanching can help reduce certain unhealthy substances in kidney beans, making dishes healthier.
Next, let's take a closer look at how to properly blanch kidney beans.
Materials Required:
Kidney beans. Water.
Salt. Steps:
Prepare the kidney beans: First, wash the kidney beans and remove the induration at the ends and the silk threads on the sides. After washing, cut the kidney beans into proper lengths for easy blanching and subsequent cooking.
Bring water to a boil: Add enough water to a large pot and add a teaspoon of salt. The purpose of adding salt is to keep the kidney beans their bright green color during the blanching process. After that, place the pot on the fire and bring the heat to a boil.
Blanching: When the water is completely boiling, place the prepared kidney beans in the pot. Stir gently with a drain or chopsticks to ensure that the kidney beans are evenly heated. The blanching time should not be too long, generally 2-3 minutes. Over a long period of time, the kidney beans will become too soft and lose their original taste.
Supercooled water: When blanching is complete, quickly remove the kidney beans and place them in the prepared cold water. This allows the kidney beans to cool down quickly, maintaining their bright color and crisp texture.
Drain: Remove the kidney beans from cold water and gently absorb the moisture on their surface with a clean towel or paper towel. This makes it easier for the kidney beans to absorb the flavor during the subsequent cooking process.
Now, you've mastered the proper way to blanch kidney beans. Whether stir-fried, stewed, or boiled, you can blanch the kidney beans first to make them more delicious and healthy. Try it the next time you cook and see how it goes!