The first category: spinach, water bamboo, purslane, etc. They are all common vegetables with high oxalic acid content. These vegetables contain more oxalic acid and can only be removed by blanching. Oxalic acid will affect the body's absorption of calcium. Excessive oxalic acid will have a chemical effect in the body and may also form stones, so this kind of vegetables must be blanched.
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The second category: beans, which are common in ingredients containing a small amount of toxins, should be cooked thoroughly, otherwise it will be harmful to the health. Blanch the water first, preferably medium-cooked, which can shorten the cooking time.
The third category: vegetables with special and complicated shapes, such as broccoli and cauliflower, are difficult to clean. Eggs and pesticide residues are not easy to clean and can be safely eaten after scalding.
The fourth category: Tofu Tofu has a beany smell. Boil the water in the pot and blanch it with salt to remove the beany smell.
Generally, we use blanching technology, mostly because the ingredients themselves have a bad taste (bitter, astringent, spicy or fishy, etc.). After this process, the taste of the ingredients can be improved and the taste will be more delicious.
① Vegetables with high oxalic acid content: In fact, most vegetables contain oxalic acid, which is only a problem of high content. Oxalic acid content is high and it tastes astringent and not delicious, so you should blanch the ingredients, such as spinach, amaranth and Toona sinensis.
②: Some wild vegetables: People who often eat wild vegetables will feel the same way. If eaten directly, the taste of wild vegetables is actually not good, such as dandelion, plantagenet and purslane. In our hometown, most of these vegetables are boiled and cold.
③: Some meats: The meat has a strong fishy smell, which is definitely not as good as domestic ones, especially chicken. It is best to blanch with hot water when eating, which not only removes the fishy smell but also removes the bloodshot.
What's the point of drowning? The blanching of vegetables and meat definitely needs "water". The blanching of vegetables is generally carried out after the water is boiled, and the time should not be too long. Take it out directly and cool it with cold water, which can keep the original color of vegetables.
It is suggested that some meat (meat with heavy fishy smell and much blood stains) be boiled in cold water until the blood stains and blood stains in the meat are removed.