Question 2: Is there much foam in boiled red dates? Too many. Can I eat? When food is boiled dry, foam will appear. Soak in water for a while before cooking and wash it clean, so there will be less foam. This foam can be squeezed out with a spoon. In fact, this kind of foam has no effect on jujube juice.
Question 3: Why is there foam in boiled red dates? Because the air contains sugar, which is harmless to the body but looks dirty. It doesn't matter, just skim it off.
Question 4: Why do boiled dates have white foam? The reason for the white bubble: to make jujube soup alone, it is best to scald it with boiling water before making it. When cooking, some white bubbles will appear in the soup. White bubbles are dirty things hidden in jujube pleats. Because they are hidden inside, they can't be washed clean, so they should be taken out while cooking.
It is best not to eat foam, but to remove it.
Question 5: Why is there foam in boiled red dates? If the red dates are not spoiled and washed, it is normal for a small amount of white foam to float in the pot when cooking the red dates. Because jujube contains a compound, jujube peel precipitates at high temperature, forming countless small bubbles, which gather together like foam. Theoretically, this white foam is saponin (glycoside [dài] is also called saponin), which is beneficial to human body and widely exists in the plant kingdom.
Question 6: What's the matter with a layer of foam on the cooked jujube? There are many pores in dried dates. When cooking, the air in the pores expands as soon as it is cooked, and it is separated out through the jujube peel. This process is very slow, so countless small bubbles are formed, which together look like white bubbles. In addition, red dates contain a small amount of glycosides, which will produce foam after boiling, just like the white foam after boiling soybean milk, which is the reason of soybean saponin.
Question 7: Why does a compound in white jujube peel out at high temperature after jujube ripening, forming countless bubbles, which together are like white bubbles? To remove the foam, just add cooking oil and stir. Theoretically, this white foam is saponin (also called saponin), which is beneficial to human body. It is a special glycoside widely existing in the plant kingdom. Its aqueous solution can produce soap-like foam after shaking, hence the name.
Bubbles look like floating bubbles. If they are boiled for a while or cooled, they will disappear. There will be glucosides, but not too much.
On the other hand, the sugar content of red dates is very high. When cooking red dates, sugar will dissolve in water, and some will form foam, similar to the formation principle of frost on persimmons.
Question 8: What is the reason why white bubbles appear when fresh red dates are boiled in boiling water? You should say dried dates. You should soak it first, soften it with warm water, and then wash it, so there will be less foam, which is normal. The difference between pig bones and cattle bones is that there is a gap between dry fiber and water, so it bubbles when cooked. Skim them off and continue cooking.
Question 9: Red dates have foam after being cooked. There are two possibilities for how to remove the foam on red dates after they are cooked.
1, when the jujube is boiled, the air in the gap expands when heated, and the small bubbles overflowing from the jujube peel are like foam, which can be dug out with a small fine colander.
1, some unscrupulous vendors added too much antiseptic additives, and the boiled foam formed crystals, which had a pungent taste and could not be eaten.
Question 10: Why do red dates foam when cooked in a health pot?