Do you want to blanch the ground vegetables?
Nutritionists introduced that it is necessary to blanch groundsel, which can remove residual pesticides after blanching. In addition, in order to keep the color of vegetables, or get rid of peculiar smell, astringency and oxalic acid, some vegetables must be blanched before cooking.
How to blanch Chinese cabbage?
After picking and returning home, wash the groundsel first, remove the old leaves and other dirt and sundries that may exist, then soak it in light salt water for about 20 minutes, then rinse it with clear water and drain it for later use.
Next, boil a large pot of boiling water, preferably enough water, and put some salt or a few drops of cooking oil in the boiling water. Then blanch the Chinese cabbage in boiling water for about half a minute.
After the above treatment, the ground vegetables are relatively clean, and you can enjoy the delicious ground vegetables with confidence, so that you can eat safely and safely.