Answer: Try not to cut into too small pieces
Analysis:
1. Maintain integrity - When blanching, vegetables should be kept intact or in large pieces as much as possible to reduce the time the cut surfaces are exposed to water, which can slow down the loss of nutrients.
2. Control the cutting surface area - The smaller the vegetables are cut, the larger the surface area and the higher the possibility of water-soluble nutrients (such as vitamin C) being lost. Therefore, appropriately sized chunks are conducive to nutrient preservation.
3. Master the time - The blanching time should not be too long, otherwise it may lead to excessive loss of nutrients. Choose the right time to ensure that the vegetables can be broken quickly and most of the nutrients can be locked in.
By following these tips, your vegetables will not only retain their taste but also retain their maximum nutritional value.