One of them is Korean bean sprouts before processing.
Although not every housewife does this step, in fact, Korean hesan has many significant benefits in terms of flavor, color, texture and nutritional value of the food.
First of all, the most important reason for shelling peas is to keep the natural green color fresh. Peas contain a lot of yellow truffles - a pigment that is very sensitive to temperature and cooking environment. When cooked directly for a long time, beans easily turn gray green, making the dish less attractive.
Housewives can quickly blanch the peas in boiling water and cool them immediately with cold water to help "lock" the color, keep the beans green, attractive and enhance the aesthetic value of the dish.
Second, peanut spring rolls help improve texture and flavor. Raw peas can taste slightly aggressive or smell young grass, especially for young beans. so so helps remove this unpleasant smell, while softening the outer shell but still retaining the slight crunchiness inside. Thanks to that, when continuing to stir-fry, cook soup or mix salad, the beans are cooked more evenly, not mushy or too soft.
Peanutan cung contributes to ensuring food safety. On the surface of beans, there may be bacteria, dirt or pesticide residues. Boiling water during the stewing process significantly reduces these agents, making the ingredients cleaner and safer before being officially processed.
Another equally important reason is that when housewives are hesitant to eat peas, it will help preserve and stabilize nutrients. Rapid consumption in a short time helps deactivate enzymes that break down vitamins, especially vitamin C and some B vitamins. This is essential if peas are used for freezing or storage for a long time.
Finally, peanut hesitation helps housewives save cooking time and improve the overall quality of the dish. Once pre-shelled, the beans will ripen faster in the following steps, easily combined with other ingredients without affecting the overall flavor.
