The results show that the effect of removing pesticide residues is better after blanching 1~ 10 minutes, and the longer the time, the better the effect. For example, the residue of methamidophos can be removed by rinsing "Guangdong Chinese cabbage" with clear water for 5~ 10 minutes, and the removal rate can be more than 90% by blanching 1 minute.

Kidney beans and lentils contain saponin and phytohemagglutinin. If it is not cooked, it is easy to cause symptoms of food poisoning such as nausea, vomiting and numbness of limbs. After removing the tips and filaments at both ends of the beans, blanching them in boiling water for 5 minutes before cooking, which can effectively destroy the toxins and make the ingredients evenly heated, easier to cook and more thoroughly cooked.

Extended data:

Make vegetables more colorful. Spinach, chrysanthemum, Chinese cabbage and other green leafy vegetables have become green and more beautiful than before after proper blanching. However, it should be reminded that if blanching time is too long, the chlorophyll structure will be destroyed and the color of vegetables will become dark.

Moreover, water-soluble nutrients, such as vitamin C and B vitamins, will be lost to the pot, reducing the nutritional value of vegetables. Remove oxalic acid. The content of oxalic acid in spinach, amaranth, purslane, fresh bamboo shoots, bitter gourd and water bamboo is high, which not only brings bitterness, but also affects the absorption and utilization of nutrients such as calcium.

Some oxalic acid can be removed by blanching water, and it is found that oxalic acid can be reduced by 30%~87% after blanching.

People's Network-Six Benefits of Food Dehydration